Turkey · 30 min
Turkey, Brussels Sprout & Goat Cheese Pita with Beet-Arugula Salad
- 30 min
- 2–6 servings
- 701 kcal / serving
A warm turkey filling tucked into whole grain pitas pairs with a bright beet and arugula salad. The mix of crisp sprouts and creamy goat cheese makes it suitable for a quick weeknight dinner.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby arugula
- 1 mediumbeet
- ½ lbBrussels sprouts
- ¼ cupdried cranberries
- 1 clovegarlic
- ½ (4 oz) loggoat cheese
- ¾ lbground turkey
- ½lemon
- 2whole grain pitas
- beets
- lemons
From the pantry: black pepper, cinnamon, ground, Dijon mustard, extra virgin olive oil, mayonnaise, pure maple syrup, sage, dried, salt, thyme, dried
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · nonstick skillet · stirring spoon · tongs · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground turkey
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
- 1 mediumbeet
- ½ lbBrussels sprouts
- 1 clovegarlic
- ½lemon
- beets
- lemons
Meat & seafood
- ¾ lbground turkey
Dairy, eggs & chilled
- ½ (4 oz) loggoat cheese
Bakery & bread
- 2whole grain pitas
Pantry & dry goods
- ¼ cupdried cranberries
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| beet | 1 medium | 2 medium | 3 medium |
| Brussels sprouts | ½ lb | 1 lb | 1 ½ lb |
| dried cranberries | ¼ cup | ½ cup | ¾ cup |
| garlic | 1 clove | 2 cloves | 3 cloves |
| goat cheese | ½ (4 oz) log | 1 (4 oz) log | 1 ½ (4 oz) logs |
| ground turkey | ¾ lb | 1 ½ lb | 2 ¼ lb |
| lemon | ½ | 1 | 1 ½ |
| whole grain pitas | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all fresh produce, then trim and thinly slice the Brussels sprouts and set them aside.
- Preheat a nonstick skillet over medium-high heat.
- Peel and mince the garlic while the skillet heats.
- Add oil to the skillet, then crumble in the turkey along with the spices. Cook, breaking the meat apart as it cooks, until browned and crumbly, about 4–5 minutes.
- Toss the Brussels sprouts and dried cranberries into the skillet with the turkey; cook, stirring occasionally, until the sprouts are just tender, about 3 minutes. Remove the pan from heat and set aside.
- Finely zest the lemon and place the zest in a small bowl.
- Juice the lemon into the same bowl and whisk in mayonnaise, Dijon mustard, maple syrup, and a pinch of salt and pepper to make the dressing.
- Grate the beet and add it to the dressing along with the arugula; toss to coat the salad.
- Crumble the goat cheese into the turkey mixture, add the lemon zest, and stir to combine.
- Cut the pitas in half and open the pockets; fill each half with the turkey mixture.
- Divide the filled pitas and the salad onto plates to serve.
Two tips
- Make the salad ahead and refrigerate; dress just before serving for fresher greens.
- If you want a milder dressing, reduce the maple syrup or mix with a bit more mayo to taste.
Nutrition per serving
- Calories
- 701 kcal
- Protein
- 51 g
- Carbs
- 67 g
- Fat
- 29 g
- Fiber
- 12 g
- Sodium
- 567 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.