Name: Turkey Kale Salad with Roasted Sweet Potatoes and Carrots
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: For salad:; 2 cups turkey (cooked and cubed); 2 sweet potatoes (peeled and cut into 1/2 inch cubes); 1/4 cup olive oil; 1/2 teaspoon of salt; 1/2 teaspoon pepper; 4 cups chopped kale; 2 medium carrots (cut into 1/2 inch chunks); 1/2 red onion (sliced); For dressing:; 1/3 cup extra-virgin olive oil; 1/3 cup balsamic vinegar; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 teaspoon basil

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This tossed turkey salad with roasted sweet potatoes is so refreshing, satisfying, and delicious.

Thanksgiving wouldn’t be Thanksgiving without the turkey…or the leftovers! Really, no matter how many family members and friends crowd around the table or how much we eat, I’ve never been to a Thanksgiving feast where there weren’t lots of leftovers for the next day (or even the whole week!).

But you can only eat so many turkey sandwiches. 😉 Here’s a nutritious and more fun way to enjoy those Turkey Day leftovers: a beautiful turkey kale salad with roasted sweet potatoes and carrots.

Topped with a light vinaigrette and bursting with fall colors, this makes an absolutely lovely lunch or a side salad for dinner.

Featured salad ingredients

The main star of this salad is your Thanksgiving turkey. Next, comes the roasted sweet potatoes. I usually make these rosemary sweet potatoes and mushrooms for Thanksgiving dinner.

The leftover sweet potatoes will taste wonderfully in the salad. Next, I’ll add some roasted carrots for another root veggie. Then a few slices of red onion. So pretty on a bed of crispy kale. Read more about the health benefits of kale here.

For the vinaigrette, I whisk together extra virgin olive oil and a sweet balsamic vinegar with a little salt, pepper, and basil. You may have noticed in my other recipes that I use avocado oil and coconut oil when I am cooking at high temperatures.

However, I still love to use olive oil when making vinaigrettes. Olive oil is your tastiest choice and very nutritious in its natural state.

To be sure that you’re buying a high-quality oil, look for an extra virgin olive oil (EVOO); otherwise, it has been chemically refined. Read here about the extraordinary nutrition benefits of extra-virgin olive oil. Also, to make sure the olive oil is fresh, look for the harvest date on the label. It should be within one year. And always buy your oil in a dark glass bottle and store it in a cool, dark cabinet.

Assemble your salad

*Free printable recipe card with complete list of ingredients is available at the end of the post.

First, mix carrots with olive oil, salt, and pepper in a bowl. If you don’t have leftover sweet potatoes, you can add two peeled and cubed sweet potatoes with the carrots. Then, roast everything on a baking sheet lined with parchment paper for about 20 minutes.

Then combine kale and onion in a salad bowl. Add turkey, potatoes, and carrots. Give it all a good mix.

In another bowl, whisk together the dressing. Drizzle it over the salad, toss everything together, and serve it at room temperature.

Additionally, here’s a breakfast idea: sweet potato kale hash from one of my blogger friends. Just a heads up, her site isn’t strictly gluten-free, and may include non-gluten-free options.

Pro tips and recipe notes

Can I substitute kale with other greens? Of course! Iceberg lettuce, romaine, spinach or mixed greens would make delicious alternatives.
Can I make this salad ahead of time? Absolutely! Just store the components separately and assemble right before serving to keep everything fresh and crisp.
Can I add other meat or vegetables to this salad? Definitely! Feel free to get creative and swap chicken instead of turkey and add your favorite veggies like bell peppers, cucumbers, or cherry tomatoes.
What are some delicious toppings I can add to this salad? Get creative with toppings! Try adding toasted nuts or seeds for crunch, crumbled feta or goat cheese for creaminess, or even dried cranberries or sliced avocado for extra flavor and texture. Experiment with different combinations to find your favorite!

This Turkey Kale Salad with Roasted Sweet Potatoes and Carrots is so refreshing, satisfying, and delicious. A nutritious way to continue feasting on the Thanksgiving leftovers. 🙂

Enjoy! Have a happy Thanksgiving!

More recipes using leftovers

Cheesy Cauliflower With Ham Casserole (Low Carb)– You’re going to love this fast and easy three-cheese casserole using ham leftovers.

Gluten Free Chicken Pot Pie With Cauliflower Crust– These are loaded with chicken, sweet peas, and carrots in a creamy sauce with the most delicious cheese-flavored cauliflower crust. Yes, they are as amazing as they sound.

Healthy Tex-Mex Chicken And Rice Casserole – Fluffy beautifully seasoned rice you can stuff in corn tacos, roll up in a gluten-free tortilla, or just toss in a bowl with the homemade paleo salsa on top. Yum.

Gluten Free Hot Open Turkey Sandwich – You’re going to love this hot open turkey sandwich treat. Why wait for Thanksgiving leftovers? Make it today.

Gluten Free Ham Tetrazzini Casserole – This dish is similar to turkey tetrazzini except you’ll add organic cheddar cheese into the cream sauce.

Gluten Free Turkey Tetrazzini Make this with your leftover turkey and spaghetti in butter cream sauce (it works well with chicken too!). You’re going to love it.

Gluten Free Frittata With Ham (Keto And Low Carb) – This nutritious naturally gluten free frittata with ham comes together fast and is a great way to use up ham leftovers.

Easy Minestrone Soup This quick easy-to-make soup is a great way to use up leftover vegetables. Go ahead with whatever you have on hand.

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