WARM TURKEY OR CHICKEN AND ROOT VEGETABLE SALAD WITH GOAT CHEESE DRESSING

TIME

Prep time: 25 minutes
Cook time: 55 minutes
Servings: 6

NUTRITIONAL VALUE

Nutritional information per serving
Calories 389

Protein 20 g

Fat 24 g

Carbohydrates 25 g

INGREDIENTS

Roasted Vegetables

• 680 g (1 1/2 lbs) of Québec turkey or chicken breast half
• 2 beets
• 12 Brussels sprouts
• 3 carrots
• 3 parsnips
• 1 turnip
• 1 small sweet potato
• 15 ml (1 Tbsp.) PURE GARLIC OLIVE OIL
• Salt and pepper to taste

Dressing

• 85 ml (1/3 cup) INFUSED OLIVE OIL - SCALLION or BACON EVOO
• 85 ml (1/3 cup) ITALIAN LAMBRUSCO HARVEST RED VINEGAR or ROASTED WALNUT BALSAMIC VINEGAR or CANDIED PECANS BALSAMIC VINEGAR
• Salt and pepper to taste
• 30 ml (2 Tbsp.) chopped parsley
• 90 g (3 oz) goat cheese

Salad

• 250 ml (1 cup) baby arugula
• 250 ml (1 cup) salad greens
• 1/3 cup (85 ml) chopped toasted walnuts

DIRECTIONS

1. Preheat oven to 375 °F (190 °C). Lightly butter a baking dish. Season the breast half with salt and pepper.
2. In a large skillet, melt butter over high heat. Brown the breast half for about 2 minutes on each side. Remove the pan from the heat and transfer the turkey to the buttered dish.
3. Cook in the oven for about 50 minutes or until an internal temperature of 165 °F (74 °C) is reached.
4. In the meantime, wash, peel and roughly chop vegetables.
5. Place vegetables on a baking tray. Season with olive oil, salt and pepper. Set aside.
6. Whisk together all the ingredients for the dressing except the cheese. Break cheese into small chunks. Coarsely crumble the cheese and add to the dressing.
7. Toss lettuce.
8. When your turkey breast half is cooked, place the rack in the centre of the oven and preheat the broiler to broil. Broil the vegetables for 15 to 20 minutes or until golden and tender. Remove the baking tray from the oven and allow to cool.
9. Add the grilled vegetables, walnuts and cooked, sliced half turkey breast to your lettuce mixture.
10. Dress salad and serve.

Bon appétit!