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turkey harvest salad
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4.80 from 5 votes

Turkey Harvest Salad

This turkey harvest salad is perfect for the cooler months. Fall harvest fruits and vegetables like sweet potato, apples, cranberries, and greens bring added health benefits and a ton of flavor to this simple lunch idea.
Prep Time30 mins
Cook Time1 min
Total Time31 mins
Course: Salad
Cuisine: American
Servings: 4 serving
Calories: 631kcal

Equipment

Ingredients

  • 1 cup spring mix
  • 1 cup kale shredded and massaged by hand to soften the leaves
  • 3/4 cup Lilydale Oven Roasted Carved Turkey Breast
  • 1/2 cups cooked roasted sweet potatoes recipe below
  • 1/2 apple diced (I used a fuji apple)
  • 1-2 tablespoons goat cheese
  • 2 tablespoons dried cranberries
  • 2 tablespoons apple cider vinagrette recipe below
  • 1 tablespoon crushed walnuts

Roasted Sweet Potatoes

Apple Cider Vinaigrette

Instructions

Roasted Sweet Potatoes

  • Preheat the oven to 400F. Line a baking sheet with parchment or aluminum foil. Spread the sweet potatoes along the pan and drizzle/sprinkle all the ingredients over top. Massage so the sweet potato is evenly coated. Roast for 15 minutes, stir and then another 15 minutes (30 minutes total).

Apple Cider Vinaigrette

  • Add all of the ingredients into a mason jar. Put on the lid and shake until mixed. You could also toss it in a blender. Store for 5 days in the fridge.

Turkey Harvest Salad

  • Arrange all the ingredients into a large bowl. Drizzle 2 tablespoons of the salad dressing over top and enjoy.

Video

Nutrition

Serving: 1serving | Calories: 631kcal | Carbohydrates: 72g | Protein: 36g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Cholesterol: 63mg | Sodium: 2867mg | Potassium: 1192mg | Fiber: 7g | Sugar: 38g | Vitamin A: 16905IU | Vitamin C: 96mg | Calcium: 197mg | Iron: 5mg