It’s grilling season and I am so excited to present this Blueberry Glazed Turkey Salad with Goat Cheese in collaboration with Alberta Turkey.

After learning about all of the health benefits of turkey over the last few years, it’s easily become a front runner in my choice of protein. Each 100-gram serving of turkey has about 30 grams of high-quality protein, and 30 grams of protein is the recommended amount for each meal to feel satisfied and energized. Turkey also has tons of health benefits; including higher amounts of iron, zinc, is low in sodium, contains selenium for healthy skin and well as important vitamins like B12 and Vitamin D.


Visit ab.canadianturkey.ca for tons of resources, recipes and find out more about turkey; including nutritional information and learn about the different turkey cuts available. Follow @AlbertaTurkey for more incredible Turkey recipes!

INGREDIENTS:

  • 2 tbsp of butter

  • 2 tbsp of olive oil

  • 2 turkey breast fillets

  • 1/2 white onion, chopped

  • 2 cups of blueberries

  • 2 tbsp of balsamic vinegar

  • 2 tbsp of honey

  • 1 tsp of salt

  • 1 tbsp of fresh rosemary, chopped

  • 1 tbsp of fresh Oregano, chopped

  • 1/3 cup of goat cheese, crumbled

  • a handful of additional blueberries for garnish

  • 4 cups of arugula


DIRECTIONS:

  1. Preheat oven to 350 F, and heat 1 tbsp each of the butter and oil in a large pan.

  2. Season each side of your turkey breast fillet with salt and pepper and turn heat to medium-high.

  3. Once butter is bubbling, sear each side of your turkey until lightly browned…about 5 minutes per side.

  4. On a lined baking tray, cook your turkey in the oven for 15-20 (or until cooked through).

  5. In the same pan on medium heat; add the rest of the oil and butter, as well as the chopped onion. Cook for 2-3 minutes until soft and slightly caramelized.

  6. Add in the blueberries and cook for an additional 2 minutes.

  7. Stir in the vinegar, honey, chopped fresh herbs and a pinch of salt.

  8. Simmer for about 15 minutes or until blueberries has softened and balsamic vinegar is reduced into a thicker glaze. Set aside.

  9. Once cooked, remove your turkey from the oven and all to cool for 5-10 and then slice.

  10. Toss your arugula in some olive oil and a pinch of salt and add to your plate. Top with some crumbled goat cheese and a few fresh blueberries.

  11. Add the sliced turkey breast fillets on top of the plated salad and spoon the blueberry glaze on top.

  12. Serve!

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