Roasted Turkey Breasts and Grilled Vegetable Salad

Roasted Turkey Breasts and Grilled Vegetable Salad


  • 5 slices of Farmer’s Choice Turkey Breast Roast
  • 2 heads of mixed leaf lettuce
  • 1 red onion (peeled and sliced)
  • 1 large white onion (peeled and sliced)
  • 4 asparagus
  • 1 piece of pumpkin cut into thick strips
  • 1 red pepper cut in half (seeds removed)
  • 1 zucchini cut lengthwise
  • Salt & pepper
  • ½ cup extra virgin olive oil
  • 2 tsp minced garlic
  • 2 oz balsamic vinegar
  • 1 tsp Dijon mustard

Preparation Instructions

Season and bake turkey breast roast. Preheat grill for medium heat and lightly oil the grill or heat skillet. Arrange asparagus, zucchini, pumpkin, red onion, and red peppers on preheated grill/skillet; cook until vegetables are tender and slightly charred, 10 – 15 minutes. 

Remove vegetables from grill and cut into bite-sized pieces. Whisk olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and black pepper together in a bowl to make the dressing. Toss vegetables and slices of turkey breast roast with dressing in a bowl. Serve warm or at room temperature. 

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