Roasted Fall Vegetables Turkey Salad

A few weeks ago, we posted a recipe for simple roasted fall vegetables. This recipe is taking that idea up a notch. You’ll want to save this recipe for the day after Thanksgiving for an amazing way to use all of that leftover turkey. 

How easy is this recipe? Super.

You’ll roast the vegetables in the same way as our previous recipe- toss your favorites (we suggest the ones below, but feel free to include your own) in olive oil and roast them in the oven until they become caramelized and delicious. 

Don’t stop there though. You’ll whip up an easy dressing with superfoods including apple cider vinegar, olive oil, maple syrup for a touch of sweetness, and fresh herbs. 

Pair the vegetables with your leftover turkey and toss all of it with the dressing.

Easy. Filling. Tasty. 

Print

Roasted Fall Vegetable Turkey Salad

Course Dinner, Lunch, Main Dish, Salad

Cuisine Paleo, Primal

Prep Time 45 minutes

Total Time 45 minutes

Servings 4

Ingredients

• 1 cup cubed sweet potatoes
• 1 cup cubed butternut squash
• 1 pint Cherry tomatoes
• 1/4 cup fresh cranberries
• 1/4 cup olive oil divided
• 1 tablespoon Apple cider vinegar
• 1 tablespoon Maple syrup
• 1/4 cup fresh chopped parsley
• 1 teaspoon fresh chopped sage
• 3 cups cooked turkey breast finely chopped or shredded
• Sea salt and fresh ground pepper to taste

Instructions

1. Preheat oven to 400 degrees F.
2. Toss the sweet potatoes, squash, tomatoes, and cranberries in 2 tablespoons olive oil. Lay on a baking sheet and roast until tender and caramelized, about 30-40 minutes. Remove from oven and allow to cool.
3. Whisk the remaining oil with the vinegar, maple syrup, parsley, and sage in a large bowl. Add the turkey and the cooled vegetables. Toss well and season with salt and pepper before serving.