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5 from 6 votes

Turkey Kale Salad with Roasted Sweet Potatoes and Carrots

This Turkey Kale Salad with Roasted Sweet Potatoes and Carrots is so refreshing, satisfying, and delicious. A healthy way to continue feasting on the Thanksgiving leftovers. :)
Course Salad
Cuisine American
Keyword Thanksgiving leftovers, turkey salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 309kcal


  • 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 Bionaturaeis certified gluten-free
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon basil


  • For salad: Preheat oven to 400℉.
  • Toss carrots in a bowl with olive oil, salt and pepper, (If you don't have leftover sweet potatoes you may toss two peeled and cubed sweet potatoes along with the carrots) Then roast on parchment lined baking sheet for 20 minutes.
  • Toss kale and onion in a salad bowl. Add turkey, potatoes and carrots.Toss again.
  • For dressing: Whisk dressing in a separate bowl. Pour over salad. Toss and serve at room temperature


Calories: 309kcal
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