Turkey Sweet Potato and Watercress Salad
Elevate your weeknight meals with this vibrant Turkey Sweet Potato and Watercress Salad, a nutrient-packed combination of tender roasted sweet potatoes, juicy turkey breast, and peppery watercress. Perfectly seasoned with warm spices like paprika and cumin, the sweet potatoes bring a subtle smokiness to the dish, complemented by the crunch of pecans and the tart sweetness of dried cranberries. A homemade balsamic-honey dressing ties everything together, adding a tangy, slightly sweet finish. Quick to prepare in just under 45 minutes and a great way to use up leftover turkey, this wholesome salad is ideal as a light yet satisfying main course or a festive side dish. Whether you're entertaining or planning a healthy lunch, this recipe is sure to impress with its bold flavors and nourishing ingredients.
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 cups cooked turkey breast
- 4 cups watercress
- 1 small red onion
- 0.5 cup pecans
- 0.5 cup dried cranberries
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and dice the sweet potatoes into 1-inch cubes. Place them on the prepared baking sheet.
Drizzle 2 tablespoons of olive oil over the sweet potatoes. Sprinkle with paprika, ground cumin, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss to coat evenly.
Roast the sweet potatoes in the oven for 20-25 minutes, stirring halfway through, until they are tender and lightly caramelized. Remove from the oven and let cool slightly.
While the sweet potatoes are roasting, thinly slice the red onion and set aside. Finely mince the garlic clove.
In a small bowl, whisk together the balsamic vinegar, remaining 1 tablespoon of olive oil, honey, Dijon mustard, minced garlic, and the remaining 1/2 teaspoon of salt and black pepper to make the dressing.
In a large salad bowl, combine the cooked turkey breast (shredded or diced), roasted sweet potatoes, watercress, sliced red onion, pecans, and dried cranberries.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately as a main course or side dish. Enjoy!
Nutrition Facts
Calories |
2083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 14.8 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 4191 mg | 182% | |
| Total Carbohydrate | 173.0 g | 63% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 92.6 g | ||
| Protein | 148.1 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2721 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
