Contest-Winning Fall Harvest Salad Recipe

3.5 7 7
Contest-Winning Fall Harvest Salad Recipe
Contest-Winning Fall Harvest Salad Recipe photo by Taste of Home
Publisher Photo

Contest-Winning Fall Harvest Salad Recipe

Read Reviews
3.5 7 7
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.

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 15x10x1-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.
Originally published as Fall Harvest Salad in Country Woman August/September 2010, p37

Nutritional Facts

1 cup: 471 calories, 26g fat (3g saturated fat), 40mg cholesterol, 237mg sodium, 42g carbohydrate (24g sugars, 5g fiber), 21g protein.

  • 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
  1. Place sweet potatoes in an ungreased 15x10x1-in. baking pan; drizzle with oil and sprinkle with salt and pepper. Toss to coat.
  2. Bake at 400° for 25-30 minutes or until tender, stirring occasionally. Cool to room temperature.
  3. In a large bowl, combine the turkey, apples, walnuts, onions, raisins, parsley and sweet potatoes.
  4. In a small bowl, whisk the dressing ingredients. Pour over turkey mixture; toss to coat. Serve immediately. Yield: 6 servings.
Originally published as Fall Harvest Salad in Country Woman August/September 2010, p37

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Reviews forContest-Winning Fall Harvest Salad

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ferndale52 User ID: 4154455 192637
Reviewed Apr. 2, 2012

"very nice, complimentary tastes with varied textures. pretty"

MY REVIEW
Grandonna User ID: 4894237 175044
Reviewed Oct. 19, 2011

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

MY REVIEW
dempcath User ID: 5283951 191142
Reviewed Oct. 19, 2011

"cut walnuts to 6 tbs to cut down on fat"

MY REVIEW
sunshinequilts User ID: 5482505 130408
Reviewed Oct. 18, 2011

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

MY REVIEW
gingbaby User ID: 1949232 190216
Reviewed Oct. 18, 2011

"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."

MY REVIEW
mary camille User ID: 239774 179251
Reviewed Oct. 18, 2011

"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."

MY REVIEW
revjoannrom828 User ID: 2607533 191139
Reviewed Oct. 18, 2011

"Why so many calories & high fat. I would't make this just for all that. There has to be a way to cut down the calories & fat."

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