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Turkey and Sweet Potato Salad

A flavorful salad combining roasted sweet potatoes, tender turkey, and zesty apple cider vinaigrette, perfect for fall gatherings or weeknight dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Roasted Sweet Potatoes
  • 4 pieces sweet potatoes, peeled and cut into 1-inch chunks Use garnet or jewel sweet potatoes for their natural sweetness.
  • 2.5 tbsp avocado oil Feel free to substitute with olive oil if desired.
  • 1 tsp salt
  • 1 tsp garlic powder
  • 0.5 tsp pepper
  • 0.75 tsp paprika
  • 0.5 tsp fresh thyme, chopped High-quality thyme enhances flavor.
For the Dressing
  • 0.33 cup olive oil Let sit at room temperature for optimal flavor.
  • 0.25 cup apple cider vinegar
  • 1 large clove garlic, freshly minced
  • 1.5 tbsp maple syrup
  • 1 tbsp dijon mustard
  • 0.25 tsp cinnamon
  • 1 pinch red pepper flakes
  • 1 dash pepper
For the Salad Base
  • 1.5 cups spring mix
  • 1 cup kale, stems removed and chopped
For Adding Flavor
  • 0.75 cup turkey breast, shredded or cut into 0.5-inch cubes Use leftover turkey if available.
  • 0.5 apple cored and thinly sliced Honeycrisp or granny smith recommended.
  • 1.5 tbsp walnuts, toasted and roughly chopped Toast walnuts for extra flavor.
For Toppings
  • 0.5 cup roasted sweet potatoes From the roasting process.
  • 2.5 tbsp goat cheese Can substitute with feta.
  • 3 tbsp cranberries
  • 2 tbsp apple cider vinaigrette For drizzling before serving.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Toss the sweet potato chunks with avocado oil, salt, garlic powder, pepper, paprika, and fresh thyme until well coated. Spread on a baking sheet and roast for 15 minutes.
  3. Stir the sweet potatoes and roast for an additional 15 minutes until golden brown and tender.
  4. Combine the dressing ingredients in a jar or blender and shake or blend until well combined.
  5. In a large bowl, combine the spring mix and chopped kale.
  6. Toast walnuts in a skillet over medium heat for 2-3 minutes until fragrant.
  7. Prepare turkey and slice the apple thinly.
Assembly
  1. To the salad bowl, add the roasted sweet potatoes, turkey, sliced apple, cranberries, and toasted walnuts.
  2. Drizzle with apple cider vinaigrette and gently toss everything together.
  3. Serve the salad on individual plates, crumbling goat cheese on top.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, best when stored separately from dressing.