Harvest Turkey Bread Salad

Harvest Turkey Bread Salad


8 C. cubed day old Italian bread
1/4 C. whole berry cranberry sauce or chutney
6 T. olive oil divided
6 T. balsamic vinegar divided
2 t. salt divided
1 large sweet potato peeled and cubed
1 large sweet onion peeled and cut into wedges
2 T. minced fresh thyme
1/2 t. coarsely ground pepper
5 C. cubed cooked turkey breast
1/4 C. minced fresh parsley
1/3 C. dried cranberry
1/3 C. chopped pecans or hazelnuts toasted


Place bread cubes in an ungreased 15x10 baking pan. Bake at 250 for 12-15 minutes or until lightly browned. Set aside. Increase heat to 400.


In a large bowl combine the cranberry sauce, 2 T. oil, 2 T. vinegar and 1 t. salt. Add sweet potato and onion; toss to coat. Place in a foil lined 15x10 baking pan. Bake 30-40 minutes or until tender stirring once.


In a small bowl, combine thyme and pepper with the remaining oil, vinegar and salt. In a large bowl, combine the bread cubes, roasted vegetables, turkey and parsley. Drizzle with dressing and toss to coat. Sprinkle with cranberries and pecans.