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Blueberry Turkey Panzanella Salad

  • Yield: 6-8 servings 1x



For the salad:

  • 2 cups cooked turkey breast, cut into bite-sized pieces
  • 1 cup fresh blueberries
  • 3/4 cup grape tomatoes, halved
  • 1/2 cup red onion, diced
  • 1/2 cup blue cheese crumbles
  • 1/4 cup chopped pecans
  • 1/4 cup fresh mint leaves, torn
  • 1/4 teaspoon ground black pepper
  • 3 cups day old bread (like sourdough, baguette or crusty Italian bread), toasted and cut into bite-sized pieces

For the dressing:

  • 2/3 cup fresh blueberries
  • 1/3 cup canola oil
  • 1 tablespoon champagne or white wine vinegar
  • Juice and zest of one small lemon
  • 1 teaspoon sugar
  • Salt & pepper to taste


  1. In a large serving bowl, toss together turkey, 1 cup blueberries, tomatoes, onion, blue cheese, pecans, mint and pepper. Add in bread pieces and gently mix together. Set aside.
  2. In a blender, add 2/3 cup blueberries, oil, vinegar, lemon juice, lemon zest and sugar. Blend well and strain. Add salt and pepper to taste.
  3. Pour about a third of the blueberry dressing over the turkey/bread mixture. Toss gently until thoroughly incorporated.
  4. When serving, pour remaining blueberry dressing in serving pitcher and place next to salad bowl so everyone can add extra dressing as they wish.