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 nutritious way to continue feasting on the Thanksgiving leftovers. :)
Servings 4
Calories 309kcal
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 Bionaturaeis certified gluten-free
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon basil
Instructions
- 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.1/4 cup olive oil, 1/2 teaspoon of salt, 1/2 teaspoon pepper, 2 medium carrots, 2 sweet potatoes
- Toss kale and onion in a salad bowl. Add turkey, potatoes and carrots.Toss again.4 cups chopped kale, 1/2 red onion, 2 cups turkey
- For dressing: Whisk dressing in a separate bowl. Pour over salad. Toss and serve at room temperature1/3 cup extra-virgin olive oil, 1/3 cup balsamic vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon basil
Nutrition
Calories: 309kcal
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