Turkey and Roasted Sweet Potato Spinach Salad with Cranberry Vinaigrette

Use your Thanksgiving leftovers (or any leftover poultry!) in this hearty and filling winter salad topped with bright, bold cranberry vinaigrette dressing.

15 minutes

5 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	493
Fat:	27 g
Carbohydrates:	22 g
Protein:	38 g
Calculated per serving.

by ACleanBake

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View other recipes by ACleanBake

Serves: 2

Ingredients

1 whole 1 whole 1 whole Sweet Potato, Peeled, if desired, and cubed small
2 Tbsp 2 Tbsp 2 Tbsp Olive Oil, Extra Virgin
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 Cranberries, fresh
1.5 Tbsp 1.5 Tbsp 1.5 Tbsp Maple Syrup, Pure
2 Tbsp 2 Tbsp 2 Tbsp Vinegar, White Balsamic
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)

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.

Notes

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.