Preheat oven to 375.

Combine fresh thyme and rosemary on a cutting board, using a sharp knife to chop fine. Add the herbs, lemon zest, olive oil and ¼ tsp sea salt to a small bowl; mix well to combine.

Place the turkey breast onto a cookie sheet, or oven-proof dish; use a spoon to spread the herb mixture evenly over the top. Roast the turkey in the oven for 35-40 minutes, or until a meat thermometer reads 165F.

While the turkey is roasting, combine all of the dressing ingredients, plus ¼ tsp sea salt, in a small mixing bowl. Use a whisk to combine well. Place dressing in the fridge to chill until it’s time to assemble the salad.

Once the turkey is fully cooked, transfer from the pan to a plate or cutting board. Use two forks to pull the turkey meat into small pieces. Set aside to cool slightly while you make the salad.

Place greens, onions, walnuts and strawberries into a large mixing bowl. Drizzle about 3 tablespoons of dressing over top and toss well to combine; add more dressing to suit your preferences, if necessary.

Divide the salad evenly onto 3 plates and crumble the goat cheese over top of each. Add the pulled turkey to each plate and serve!