CONTEST-WINNING FALL HARVEST SALAD

Contest-Winning Fall Harvest Salad image

For a change, you can swap roasted butternut squash or pumpkin for sweet potatoes in this tasty salad. Any combination of dried fruit and nuts will work as ingredients, so pick your favorites. -Mary Marlowe Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 21

Ingredients

2 large sweet potatoes, peeled and cubed
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cubed cooked turkey breast
2 medium apples, cubed
1 cup chopped walnuts, toasted
4 green onions, thinly sliced
1/2 cup raisins
1/2 cup minced fresh parsley
DRESSING:
1/4 cup olive oil
2 tablespoons rice vinegar
2 tablespoons orange juice
2 tablespoons maple syrup
1 tablespoon lemon juice
2 teaspoons minced fresh gingerroot
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper

Steps:

Place sweet potatoes in an ungreased 15x10x1-in. baking pan; drizzle with oil and sprinkle with salt and pepper. Toss to coat., Bake at 400° for 25-30 minutes or until tender, stirring occasionally. Cool to room temperature., In a large bowl, combine the turkey, apples, walnuts, onions, raisins, parsley and sweet potatoes., In a small bowl, whisk the dressing ingredients. Pour over turkey mixture; toss to coat. Serve immediately.

Nutrition Facts : Calories 471 calories, Fat 26g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 237mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 5g fiber), Protein 21g protein.