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Contest-Winning Fall Harvest Salad

 Contest-Winning Fall Harvest Salad
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
6 ServingsPrep: 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

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Contest-Winning Fall Harvest Salad (continued)

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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.