featured in Thanksgiving


Grilled Sage Turkey Breast with Harvest Salad

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.

Nov 2 - 1hr cook


Prep time:


Cook time


Total time

1hr 20m



Grilled Sage Turkey Breast:

finely chopped fresh sage
1/4 cup
olive oil
2 tbsp
Dijon mustard
1 tbsp
2 tsp
cloves garlic, minced
1/2 tsp
salt and pepper
1/2 tsp each
skin-on, boneless turkey breast
1 (1 1/2 to 2 lb)

Harvest Salad:

butternut squash, sliced crosswise into twelve slices
sweet potato, cut into 1/2-inch thick slices
1/2 lb
olive oil, divided
3 tbsp
4 slices
cranberry sauce
2 tbsp
balsamic vinegar
2 tbsp
garlic, minced
1 clove
salt and pepper
1/2 tsp each
kale leaves, finely chopped
6 cups packed
toasted pecans
1/3 cup
finely crumbled goat cheese
1/3 cup
Grilled Sage Turkey Breast: Stir together sage, oil, vinegar, mustard, honey, garlic, paprika, salt and pepper. Toss turkey breast with marinade. Refrigerate for at least 2 hours or up to 6 hours.
Add 1 cup water to drip tray on Kenyon Grill. Preheat grill to medium-high heat.
Place turkey breast skin side down on preheated grill. Cover and cook, turning once, for 20 to 25 minutes per side or until meat thermometer inserted in thickest part of breast registers 165°F. Let stand for 10 minutes before slicing.
Harvest Salad: Meanwhile, preheat grill to high heat. Brush butternut squash and sweet potato slices with 1 tbsp of the oil. Grill for 5 to 6 minutes per side or until well marked and tender; set aside. Grill prosciutto for 1 to 2 minutes per side or until grill marked and crispy. Break into pieces.
Whisk together remaining oil, cranberry sauce, vinegar, garlic, salt and pepper; toss with kale. Add squash, sweet potato slices and prosciutto. Transfer to serving dish; sprinkle with pecans and goat cheese. Slice turkey breast and serve with salad.


Substitute acorn or delicata squash for butternut squash.

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