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Autumn Turkey and Sweet Potato Salad with Cranberry Vinaigrette
Autumn Turkey and Sweet Potato Salad with Cranberry Vinaigrette

Autumn Turkey and Sweet Potato Salad with Cranberry Vinaigrette
A light yet satisfying salad featuring roasted turkey, sweet potatoes, and a tangy cranberry vinaigrette.
Autumn Turkey and Sweet Potato Salad with Cranberry Vinaigrette
Ingredients:
1
Servings
  • 200
    g
     turkey breast
  • 150
    g
     sweet potato
  • 100
    g
     mixed greens
  • 50
    g
     cranberry
  • 30
    g
     walnut
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     balsamic vinegar
  • 1
    tsp
     honey
  • 1
    tsp
     mustard
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Autumn Turkey and Sweet Potato Salad with Cranberry Vinaigrette
Instructions:
  1. Preheat the oven to 200°C.
  2. Season the turkey breast with salt and black pepper.
  3. Roast the turkey breast in the oven for about 25 minutes or until cooked through.
  4. Peel and cube the sweet potato, then roast in the oven for about 20 minutes until tender.
  5. In a small bowl, whisk together olive oil, balsamic vinegar, honey, mustard, salt, and black pepper to make the vinaigrette.
  6. In a large bowl, combine mixed greens, roasted sweet potatoes, cranberries, and walnuts.
  7. Slice the roasted turkey breast and add to the salad.
  8. Drizzle with cranberry vinaigrette and toss gently to combine.
  9. Serve immediately.
Nutrition Per Serving 531 g Per 100g
Energy 900 kcal 169 kcal
Protein 40 g 7.5 g
Fibre 10 g 1.9 g
Salt 2 g 0.4 g
Sugar 20 g 3.8 g
Carbohydrates 70 g 13.2 g
Fat 50 g 9.4 g
  • 200
    g
     turkey breast
  • 150
    g
     sweet potato
  • 100
    g
     mixed greens
  • 50
    g
     cranberry
  • 30
    g
     walnut
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     balsamic vinegar
  • 1
    tsp
     honey
  • 1
    tsp
     mustard
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Season the turkey breast with salt and black pepper.

Roast the turkey breast in the oven for about 25 minutes or until cooked through.

Peel and cube the sweet potato, then roast in the oven for about 20 minutes until tender.

In a small bowl, whisk together olive oil, balsamic vinegar, honey, mustard, salt, and black pepper to make the vinaigrette.

In a large bowl, combine mixed greens, roasted sweet potatoes, cranberries, and walnuts.

Slice the roasted turkey breast and add to the salad.

Drizzle with cranberry vinaigrette and toss gently to combine.

Serve immediately.

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