Grilled Sage Turkey Breast with Harvest Salad | Kenyon Grills
This easy take on a turkey dinner with marinated grilled turkey breast is served with a lovely kale salad accented with harvest vegetables and a cranberry dressing.
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Cooking tools:
- Grill
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Tongs
- Serving platter
Ingredients
- finely chopped fresh sage 1/4 cup
- olive oil 2 tbsp
- Dijon mustard 1 tbsp
- honey 2 tsp
- cloves garlic, minced 2
- paprika 1/2 tsp
- salt and pepper 1/2 tsp each
- skin-on, boneless turkey breast 1 (1 1/2 to 2 lb)
- butternut squash, sliced crosswise into twelve slices 1/2
- sweet potato, cut into 1/2-inch thick slices 1/2 lb
- olive oil, divided 3 tbsp
- prosciutto 4 slices
- cranberry sauce 2 tbsp
- balsamic vinegar 2 tbsp
- garlic, minced 1 clove
- kale leaves, finely chopped 6 cups packed
- toasted pecans 1/3 cup
- finely crumbled goat cheese 1/3 cup
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