Turkey and Roasted Sweet Potato Spinach Salad with Cranberry Vinaigrette
- 1 whole 1 whole 1 whole Sweet Potato, Peeled, if desired, and cubed small
- 2 Tbsp 2 Tbsp 2 Tbsp Extra Virgin Olive Oil
- 1 pinch 1 pinch 1 pinch Salt
- 1 pinch 1 pinch 1 pinch Black Pepper
- 1 pinch 1 pinch 1 pinch Garlic Powder
- .5 whole .5 whole .5 whole Onion, White or red, thinly sliced
- 2 cup 2 cup 2 cup Apple Cider Vinegar, (you can substitute white vinegar)
- 0.666 cup 0.666 cup 0.666 cup fresh Cranberries
- 1.5 Tbsp 1.5 Tbsp 1.5 Tbsp Pure Maple Syrup
- 2 Tbsp 2 Tbsp 2 Tbsp White Balsamic Vinegar
- 5 cup 5 cup 5 cup Baby Spinach
- 3 Tbsp 3 Tbsp 3 Tbsp Pumpkin Seeds
- 1 cup 1 cup 1 cup Turkey Breast, Shredded (or sub other poultry)
- Preheat the oven to 350. Line a large baking sheet or pan with parchment paper or a nonstick pad and set aside.
- In a large bowl, toss, the sweet potato with the olive oil to coat. Add the salt, pepper and garlic powder and toss again to distribute the flavors. Spread the sweet potato cubes in a single layer on the prepared baking sheet or pan and make sure the pieces are not too crowded (otherwise they won't crisp up).
- Roast the sweet potato for 35-40 minutes or until edged are brown. Remove from oven and set aside to cool completely on the pan.
- In a small bowl or jar, cover the onions with vinegar until just submerged, and allow them to sit for 15-30 minutes. This takes away some of the bitterness and quick-pickles them. Drain before using.
- To make the dressing: In a small bowl, microwave the cranberries for about 30 seconds, until they begin to soften and release their juices. Transfer to a small blender and add the olive oil, maple syrup, vinegar and salt. Puree until smooth. Taste and, if desired, add additional maple syrup. The dressing will be thick so if you would like to thin it out, add water, a teaspoon at a time, blending in between additions, until it reaches your preferred consistency.
- To assemble the salad: Layer the greens under the toppings (cooled sweet potato, seeds, onion, and turkey) and drizzle with desired amount of dressing.
If you don't have pumpkin seeds handy, feel free to substitute pecans, walnuts, pine nuts or even hazelnuts.You can also substitute butternut or acorn squash (or even pumpkin) for sweet potato and chicken breast for turkey.