Reviews (1) Add Rating & Review 4 Ratings 5 star values: 2 4 star values: 1 3 star values: 0 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: 5 stars 11/27/2011 Amazing!!! My husband and I felt like we were eating a gourmet restaurant; it was so good! I subbed butternut squash for the sweet potato but only because I'm using sweet potatoes in Wednesday's dinner. I didn't change anything else though. The only thing I'd maybe tweak next time is I might make a little more dressing..just a little. This recipe is seriously yummy and a great way to use leftover turkey, especially after a heavy Thanksgiving dinner!
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Gallery Turkey, Sweet Potato, and Watercress Salad Recipe Summary Servings: 6
Ingredients For the Vegetables 1 large sweet potato, peeled, halved crosswise, and cut into 1/2-inch-thick wedges 1 onion, halved and thinly sliced 2 tablespoons extra-virgin olive oil 1/2 teaspoon dried oregano 1/4 teaspoon ground coriander 1/2 teaspoon coarse salt 1/4 teaspoon cayenne pepper For the Dressing and Salad 2 tablespoons fresh lime juice 2 tablespoons extra-virgin olive oil 2 tablespoons coarsely chopped fresh flat-leaf parsley Coarse salt and freshly ground pepper 1 1/2 cups large shreds cooked turkey 2 bunches watercress, trimmed and cut into 2-inch pieces (5 cups) 6 radishes, quartered 2 ounces crumbled cotija cheese (1/2 cup), feta cheese, or ricotta salata
Gallery Turkey, Sweet Potato, and Watercress Salad
Recipe Summary Servings: 6
Gallery
Turkey, Sweet Potato, and Watercress Salad
Turkey, Sweet Potato, and Watercress Salad
Turkey, Sweet Potato, and Watercress Salad
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
1 large sweet potato, peeled, halved crosswise, and cut into 1/2-inch-thick wedges 1 onion, halved and thinly sliced 2 tablespoons extra-virgin olive oil 1/2 teaspoon dried oregano 1/4 teaspoon ground coriander 1/2 teaspoon coarse salt 1/4 teaspoon cayenne pepper
2 tablespoons fresh lime juice 2 tablespoons extra-virgin olive oil 2 tablespoons coarsely chopped fresh flat-leaf parsley Coarse salt and freshly ground pepper 1 1/2 cups large shreds cooked turkey 2 bunches watercress, trimmed and cut into 2-inch pieces (5 cups) 6 radishes, quartered 2 ounces crumbled cotija cheese (1/2 cup), feta cheese, or ricotta salata
Directions
Make the vegetables: Preheat oven to 450 degrees. Toss all of the ingredients on a rimmed baking sheet, and spread in a single layer. Roast, stirring once, until sweet potato wedges are golden and tender, about 25 minutes. Let cool on baking sheet.
Make the dressing and salad: Whisk lime juice, oil, and parsley in a large bowl. Season with salt and pepper. Stir in roasted vegetables and turkey. Toss with watercress, radishes, and half of the cheese. Sprinkle remaining cheese on top, and serve immediately.
Reviews (1)
Add Rating & Review 4 Ratings 5 star values: 2 4 star values: 1 3 star values: 0 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: 5 stars 11/27/2011 Amazing!!! My husband and I felt like we were eating a gourmet restaurant; it was so good! I subbed butternut squash for the sweet potato but only because I'm using sweet potatoes in Wednesday's dinner. I didn't change anything else though. The only thing I'd maybe tweak next time is I might make a little more dressing..just a little. This recipe is seriously yummy and a great way to use leftover turkey, especially after a heavy Thanksgiving dinner!
Reviews (1)
Add Rating & Review 4 Ratings 5 star values: 2 4 star values: 1 3 star values: 0 2 star values: 1 1 star values: 0
Add Rating & Review
4 Ratings 5 star values: 2 4 star values: 1 3 star values: 0 2 star values: 1 1 star values: 0
4 Ratings 5 star values: 2 4 star values: 1 3 star values: 0 2 star values: 1 1 star values: 0
4 Ratings 5 star values: 2 4 star values: 1 3 star values: 0 2 star values: 1 1 star values: 0
5 star values: 2 4 star values: 1 3 star values: 0 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: 5 stars 11/27/2011 Amazing!!! My husband and I felt like we were eating a gourmet restaurant; it was so good! I subbed butternut squash for the sweet potato but only because I'm using sweet potatoes in Wednesday's dinner. I didn't change anything else though. The only thing I'd maybe tweak next time is I might make a little more dressing..just a little. This recipe is seriously yummy and a great way to use leftover turkey, especially after a heavy Thanksgiving dinner!Martha Stewart Member
Rating: 5 stars 11/27/2011
Amazing!!! My husband and I felt like we were eating a gourmet restaurant; it was so good! I subbed butternut squash for the sweet potato but only because I’m using sweet potatoes in Wednesday’s dinner. I didn’t change anything else though. The only thing I’d maybe tweak next time is I might make a little more dressing..just a little. This recipe is seriously yummy and a great way to use leftover turkey, especially after a heavy Thanksgiving dinner!
Rating: 5 stars
All Reviews for Turkey, Sweet Potato, and Watercress Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Turkey, Sweet Potato, and Watercress Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
