Mache and Turkey Salad with Cranberry Dressing

Prep Time: 40 min

Cook Time: 35 min

Total Time: 1 hr 15 min

Servings: 4-6


  • Mache and Turkey Salad:
  • 1 small boneless turkey breast (1 3/4 to 2 lb)
  • 2 tbsp chopped fresh rosemary
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground pepper
  • 1/4 cup Filippo Berio Olive Oil
  • 1 pkg mâche lettuce (about 8 cups)
  • 1 ripe pear, cored and thinly sliced
  • 1 shallot, thinly sliced
  • 1 avocado, peeled and chopped
  • 1/4 cup sliced natural almonds, toasted
  • Cranberry Dressing:
  • 2 tbsp prepared orange cranberry sauce
  • 2 tbsp red wine vinegar
  • 1 tsp honey
  • 1 tsp minced fresh gingerroot
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/4 cup Filippo Berio Olive Oil


    Mâche and Turkey Salad:

    • Preheat oven to 400°F. Line baking sheet with parchment paper. Season turkey with rosemary, sea salt and pepper; brush with olive oil.
    • Place turkey on prepared baking sheet; roast for 35 to 40 minutes or until golden and instant-read thermometer inserted in thickest part of breast reads 165°F. Cover loosely with foil; let rest for 20 to 30 minutes or until easy to handle.
    • Shred 2 cups turkey (use remainder for another use); let cool completely. Combine mâche, shredded turkey, pear and shallot in large bowl; toss with 1/4 cup dressing. Stir in avocado and garnish with almonds.


    Cranberry Dressing: Whisk together orange cranberry sauce, red wine vinegar, honey, ginger, mustard, salt and pepper until blended. Whisk in olive oil until combined.


    Tip: If desired, toss with extra dressing to taste.