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Minted Harvest Market Bowl

Minted Harvest Market Bowl

The Minted Harvest Market Bowl is a refreshing celebration of crisp texture and vibrant color. Romaine lettuce provides a cool, crunchy base that supports tender strips of seasoned turkey breast. Juicy pomegranate seeds burst with sweetness, while thin slices of Persian cucumber and ribbons of carrot add cool crunch and a subtle earthiness. Creamy feta cheese gives a tangy finish, and golden, crispy quinoa clusters bring a toasty, nut-free crunch to every bite. Fragrant mint leaves brighten the entire bowl with their cool, aromatic lift.
Each ingredient is chosen to build fresh, satisfying layers of flavor. The turkey and feta add richness and substance, while the pomegranate, cucumber, and carrot keep the salad lively and light. Crispy quinoa delivers a unique crunch that complements the creamy cheese and sweet fruit. Mint ties everything together and elevates the aroma. Enjoy this salad as a main course for lunch or dinner, or pair it with a slice of toasted whole grain bread. For the perfect finish, dress it with a Pomegranate-Mint Vinaigrette.
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Prep Time 18 minutes
Cook Time 8 minutes
Total Time 25 minutes
Servings: 1
Course: Salad
Calories: 443
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups Romaine lettuce washed and chopped
  • 1 small turkey breast cutlet (about 4 oz) cooked and sliced
  • 1/3 cup pomegranate seeds
  • 1/2 cup Persian cucumber thinly sliced
  • 1/2 cup carrot peeled into ribbons
  • 1/4 cup feta cheese crumbled
  • 1/4 cup crispy quinoa clusters (see instructions)
  • 2 tablespoons fresh mint leaves torn
  • Pinch sea salt and black pepper (to taste)
  • 2 tablespoons Pomegranate-Mint Vinaigrette (or dressing of choice)
For Crispy Quinoa Clusters:
  • 1/4 cup cooked quinoa (cooled and dried as much as possible)
  • 1/2 teaspoon olive oil
  • Pinch sea salt

Equipment

  • Chef’s knife
  • Cutting Board
  • Nonstick skillet
  • Mixing bowl
  • Tongs
  • Small saucepan or rice cooker
  • Salad spinner (optional)

Method
 

  1. To make crispy quinoa, preheat oven to 400°F. Toss cooked quinoa with olive oil and a pinch of salt. Spread in a thin layer on a parchment-lined baking sheet. Roast for 15–18 minutes, stirring once, until golden and crispy. Let cool, then break into clusters.
  2. Season turkey breast with salt and pepper. Cook in a nonstick skillet over medium heat for 3–4 minutes per side, until just cooked through. Let rest, then slice into thin strips.
  3. Place Romaine lettuce in a large bowl. Add pomegranate seeds, Persian cucumber, carrot ribbons, and most of the feta cheese.
  4. Add the sliced turkey and most of the crispy quinoa clusters, reserving a few for garnish.
  5. Tear mint leaves and scatter over the salad, reserving a few leaves for garnish.
  6. Drizzle with Pomegranate-Mint Vinaigrette. Toss gently with tongs to combine.
  7. Top with remaining feta, crispy quinoa, and mint. Season to taste and serve immediately.

Notes

Mint is the featured herb in this salad. It adds a cool, slightly sweet flavor that brightens both savory and sweet components in the bowl. Tear the leaves just before serving to release their essential oils and preserve the vibrant green color. Mint pairs especially well with pomegranate and feta, bringing a fresh aroma that lingers on the palate.
Mint is an excellent source of vitamin A and also provides iron and antioxidants. According to a review in the journal Phytotherapy Research (2016), mint contains menthol and polyphenols, which support digestive health, may ease inflammation, and help protect cells from oxidative stress. Mint’s cooling effect can refresh the palate and balance the richness of cheese and turkey. Paired with crisp Romaine, protein-rich turkey, and crunchy quinoa clusters, this salad delivers a satisfying balance of flavor, texture, and nutrition. The Minted Harvest Market Bowl is a delicious and nourishing choice for any occasion.

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