Crumbled Brie, Turkey, And Cranberry Salad

This healthy salad recipe reminds us of Thanksgiving dinner. Of course, you can enjoy deep-fried brie, turkey, and cranberries any day of the year. 


4 - 4 serving

Total Time

Prep Time

Cook Time


  • 3/4 c. brie cut into eight wedges
  • 1/4 c. plain flour
  • 2 eggs whisked
  • 1 c. panko breadcrumbs
  • 1 tbsp. olive oil
  • 1 lb. turkey breast
  • Vegetable oil for deep-frying
  • 1 bunch curly endive leaves separated
  • 1/3 c. chopped pecans
  • 1/3 c. dried cranberries


  • 1/4 c. extra-virgin olive oil
  • 2 tsp. red wine vinegar
  • 2 tsp. yellow mustard
  • 2 tsp. maple syrup


Dust cheese wedges with flour. Dip into egg, then coat in crumbs, pressing well. Place on a plate. Chill 15 minutes. 

In a frying pan, heat olive oil on medium. Cook steaks two to three minutes each side, until golden and cooked through. Drain on paper towel. Slice diagonally.


In a jug, whisk oil, red wine vinegar, mustard, and maple syrup together. Season. 

In a small saucepan, heat vegetable oil on medium. Deep-fry cheese one to two minutes, until golden. Drain on paper towel.

In a bowl, combine endive, pecans, craisins, and turkey. Drizzle dressing over. Top salad with brie to serve. 

Tip: Substitute chicken breast for the turkey. 

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