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.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Peel and dice the sweet potatoes into 1-inch cubes. Place them on the prepared baking sheet.

Step 3

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.

Step 4

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.

Step 5

While the sweet potatoes are roasting, thinly slice the red onion and set aside. Finely mince the garlic clove.

Step 6

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.

Step 7

In a large salad bowl, combine the cooked turkey breast (shredded or diced), roasted sweet potatoes, watercress, sliced red onion, pecans, and dried cranberries.

Step 8

Drizzle the dressing over the salad and toss gently to combine.

Step 9

Serve immediately as a main course or side dish. Enjoy!

Nutrition Facts

Serving size	(1312.1g)

Amount per serving	% Daily Value*
Calories	2083.2

Total Fat 95.3g	0%
Saturated Fat 14.0g	0%
Polyunsaturated Fat 14.8g
Cholesterol 330.6mg	0%
Sodium 4190.6mg	0%
Total Carbohydrate 173.0g	0%
Dietary Fiber 24.7g	0%
Total Sugars 92.6g
Protein 148.1g	0%

Vitamin D 0IU	0%
Calcium 446.4mg	0%
Iron 13.5mg	0%
Potassium 2721.2mg	0%

*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.

Source of Calories

Fat: 40.0%

Protein: 27.7%

Carbs: 32.3%