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Turkey Crunchy Salad

Recipe courtesy of A Better Choice


  • 4 cups leftover roast vegetables, roughly chopped

  • 2 tbsp parmesan, finely grated

  • 2 tbsp panko breadcrumbs

  • 1 tsp fresh thyme, chopped

  • 130g berry truss tomatoes

  • 1 tbsp cranberry sauce

  • 1 ½ tbsp olive oil

  • 2 tsp red wine vinegar

  • 2 tsp wholegrain mustard

  • 400g leftover cooked turkey breast, sliced

  • 60g rocket

  • 1 avocado, sliced


  1. Preheat oven to 180C fan-forced and line a large tray with baking paper.

  2. In a large bowl, combine the roast vegetables, parmesan, breadcrumbs, and thyme. Place the crumbed vegetables in a single layer onto the lined tray. Crush the vegetables slightly with a potato masher.

  3. Bake veggies in the oven for 20 mins, adding the tomatoes in the last 5 mins of cooking. Allow to stand for 5 mins.

  4. While the veggies are cooking, whisk together the cranberry sauce, oil, vinegar, mustard and 1 tbsp water in a small bowl. Season with salt and pepper.

  5. On a serving platter, arrange the turkey, rocket, avocado, vegetables, and tomato. Drizzle with the dressing then serve!


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