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Fall Harvest Salad Recipe

Fall Harvest Salad Recipe photo by Taste of Home

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For a change, you can swap roasted butternut squash or pumpkin for sweet potatoes in this tasty salad. Any combination of dried fruit and nuts will work as ingredients, so pick your favorites. —Mary Marlowe Leverette, Columbia, South Carolina

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Fall Harvest Salad Recipe

Prep: 30 min. Bake: 25 min.

Yield: 6 Servings

30 25 55

Ingredients

2 large sweet potatoes, peeled and cubed
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cubed cooked turkey breast
2 medium apples, cubed
1 cup chopped walnuts, toasted
4 green onions, thinly sliced
1/2 cup raisins
1/2 cup minced fresh parsley
DRESSING:
1/4 cup olive oil
2 tablespoons rice vinegar
2 tablespoons orange juice
2 tablespoons maple syrup
1 tablespoon lemon juice
2 teaspoons minced fresh gingerroot
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper

Directions

Place sweet potatoes in an ungreased 15-in. x 10-in. x 1-in. baking pan; drizzle with oil and sprinkle with salt and pepper. Toss to coat.
Bake at 400° for 25-30 minutes or until tender, stirring occasionally. Cool to room temperature.
In a large bowl, combine the turkey, apples, walnuts, onions, raisins, parsley and sweet potatoes.
In a small bowl, whisk the dressing ingredients. Pour over turkey mixture; toss to coat. Serve immediately. Yield: 6 servings.

Nutritional Facts 1 cup equals 471 calories, 26 g fat (3 g saturated fat), 40 mg cholesterol, 237 mg sodium, 42 g carbohydrate, 5 g fiber, 21 g protein.

Originally published as Fall Harvest Salad in Country Woman August/September 2010, p37

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Fall Harvest Salad

Fall Harvest Salad

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Reviewed on Apr. 02, 2012 by ferndale52

very nice, complimentary tastes with varied textures. pretty

Reviewed on Oct. 19, 2011 by Grandonna

For those of you who are worried about fat; olive oil and walnuts are condidered 'good fats' and necessary antioxidants.

Reviewed on Oct. 19, 2011 by dempcath

cut walnuts to 6 tbs to cut down on fat

Reviewed on Oct. 18, 2011 by sunshinequilts

A wonderful variety of flavors and textures. What a great fall salad!

Reviewed on Oct. 18, 2011 by gingbaby

I thought the same thing that revjoannrom828 said. But I had most of the ingredients and am looking for something different for a potluck. I did make some changes because of things I had on hand. I used 1 sweet potato and 1/2 butternut squash. I did not use salt. I used a Jennie-O extra lean turkey breast, dried cranberries instead of raisins, wine vinegar instead of rice vinegar, honey instead of maple syrup. Next time I will use sweet apples and lighten up on the vinegar. Also almonds and yams. It was a good and unusual salad.

Reviewed on Oct. 18, 2011 by mary camille

If you really check out the recipe, most of the fat calories are in the dressing and in the walnuts in the salad. Just cut down on the nuts or omit completely and also use a similar type low fat or fat free dressing to cut back on calories. Otherwise, it's an extremely healthy sounding salad with lots of good for you things in it.