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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
  • Total Time
    Prep: 30 min. Bake: 25 min.
  • Makes
    6 servings


  • 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
  • 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


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

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  • robbrd
    Nov 13, 2018

    We loved this! I did not add the turkey because I used it as a side for the chicken we had for dinner. I added another sweet potato knowing that it would allow for their to be leftovers for lunch tomorrow. Everyone loved it. One of my kids commented this is something she would make after she moved out.

  • ferndale52
    Apr 2, 2012

    very nice, complimentary tastes with varied textures. pretty

  • Grandonna
    Oct 19, 2011

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

  • dempcath
    Oct 19, 2011

    cut walnuts to 6 tbs to cut down on fat

  • sunshinequilts
    Oct 18, 2011

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

  • gingbaby
    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.

  • mary camille
    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.

  • revjoannrom828
    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.