Preheat the oven to 375 degrees F. Peel plantains and cut into ¼ inch disks.
Place plantains onto a baking pan lined with parchment paper. Sprinkle ½ tsp of salt on them and transfer to the oven. Allow them to roast for 10- 15 minutes or until golden brown and tender, flipping each plantain halfway through.
In a small jar with a lid, place yogurt, olive oil, lemon juice, garlic, rainbow peppercorn and salt. Shake to mix ingredients thoroughly. Add a small amount of milk to reach desired consistency. Set aside.
Place the rinsed arugula on a serving dish, top with shredded turkey, plantains, walnuts and drizzle lemon yogurt dressing all over.
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