Turkey and Cranberry Salad

A few reasons I love the Fall season:

  • Persimmons
  • The smell of brush fires
  • Winter Squash

That’s about it. I really love summer. Long days, warm temps, suntans. Summer is amazing. But Summer 2012 has come to a close so… on to Fall! Fall is pretty cool too. It’s nice to have a drop in temperature now and then so you can bust out the leggings and boots. I also really love hard squashes like butternut, acorn, spaghetti, and pumpkin.  Not to mention, as a native southern Californian, nothing signals the arrival of fall like some huge, destructive brush fires that set the horizon ablaze at sunset and leave an ashy smell in the air.

persimmon no more.

I’m seriously obsessed with persimmons. I had 2 yesterday, and I had 3 today. They are amazing. Normally, I’m not a big fruit eater. But when summer is ending I stuff my face with figs and then patiently await the arrival of my true favorite… the Fuyu Persimmon.

But this post isn’t really about Persimmons, it’s about fall. And nothing really ushers in the thought of Autumn like Thanksgiving. Yeah, yeah, I know it’s only October, but why do the flavors of thanksgiving have to be limited to one four-day weekend in November? I love cranberries, turkey, sage, pumpkin, thyme, brussel sprouts, pecans, etc.

I’m also a big fan of giving thanks. No really, it’s my new life goal. To be super thankful for everything. According to brain scientists, Thankfulness is one of the least “felt” emotions in humanity, but I believe its one of the most important.


  1. Combats depression and self-pity
  2. Is the antidote to arrogance
  3. Is attractive
  4. Is motivating
  5. Deepens relationships
  6. Helps us focus on what we have and not on what we lack.

So here’s my premature ode to Thanksgiving.

Turkey and Cranberry Salad

1 lb. turkey breast
1 c. organic whole dried cranberries (trader joes)
1/2 c. diced celery
1/4 c. diced onion
2 leaves fresh sage, minced
1 tsp. fresh rosemary, minced
1/2 tsp. thyme
2 Tbsp. olive oil
1 1/2 Tbsp. homemade mayo
salt and pepper to taste
1/4 c. sunflower seeds

  1. Preheat oven to 400
  2. Season the turkey breast with some olive oil, salt, and pepper. Place on a rimmed baking sheet and bake for 25-30 mins until it reaches and internal temperature of 165. Let cool.
  3. Once cool, chop into small pieces.
  4. In a bowl, mix together all ingredients with the chopped turkey breast.
  5. Serve in a lettuce cup or on some paleo bread!

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