Rainbow Turkey Salad


Rainbow Turkey Salad

Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6


For the Turkey:

  • 3 pounds, one split turkey breast
  • 2 T extra virgin olive oil
  • 1 T grass-fed butter, softened
  • 4 cloves garlic, minced
  • 1 t lemon zest
  • 1 t fresh lemon juice
  • 1 T finely chopped fresh rosemary
  • 1 T finely chopped fresh sage
  • 1 T finely chopped fresh thyme
  • 1 t salt
  • ½ t freshly ground black pepper
  • 1 large onion, cut into 4 thick slices
  • 1 lemon, sliced

For the Salad:

  • 1 cup baby plum tomatoes
  • 1 cup pomegranate, seeds only
  • 2 ripe avocados, de-stoned and sliced
  • 2 cups baby wild rocket
  • 1 yellow bell pepper, diced
  • 2 medium carrots, sliced
  • cups chopped purple cabbage
  • cup sliced red onions

For the Dressing:

  • 2 T lemon juice
  • T olive oil
  • 1 t raw honey
  • 1 t minced garlic
  • ½ t salt
  • ¼ t paprika
  • C cilantro, chopped
  • 1 garlic clove, minced
  • 1 inch piece of ginger, peeled and grated


  • Preheat the oven to 325ºF.
  • In a bowl, combine olive oil, butter, garlic, lemon zest, lemon juice, herbs, salt and pepper.
  • Using the handle end of a wooden spoon, carefully separate the skin from the turkey breast (without tearing it). Gently rub the turkey breast with the olive oil-herb mixture, stuffing it under the skin.
  • Line a baking pan with 2½-foot long x 15-inch wide parchment paper. Lay the onions and lemon slices on top, and place the turkey breast on top of the slices. Fold the sheet over the turkey and pleat the top to seal. Bake for 1 hour and 20 minutes.
  • Cut the parchment paper open and unwrap the turkey, folding back the paper and exposing the skin-side of the turkey.
  • Baste the turkey using a spoon to scoop up the juices from the bottom of the pan, pouring them over the top of the turkey. Increase the oven temperature to 425ºF and continue roasting for 20 to 30 minutes, until the breast is browned and a thermometer inserted into the thickest part reads 165°F.
  • Meanwhile, prepare the vegetables. Slice avocados lengthwise; dice yellow bell pepper into bite-size pieces; roughly chop red cabbage; and cut the carrots and red onions into thin slices.
  • For the dressing, mix lemon juice, olive oil, raw honey, minced garlic, salt and paprika. Set aside.
  • When the turkey is done, remove from the oven, cover with foil and let it rest for 15 minutes.
  • When the turkey is cool enough to handle, cut into slices. Place the salad ingredients on a large plate, pour the dressing over the salad, and serve.


Tip: If you have a busy schedule, you can make this ahead for an easy, ready-to-go salad for the week (just keep the dressing separate from the veggies and turkey until ready). Arrange the turkey salad ingredients neatly on a serving plate, or just toss them all in a large salad bowl and dig in!
Tried this recipe?Let us know how it was!

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