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+ servings

Roasted Fall Vegetable Turkey Salad

Course Dinner, Lunch, Main Dish, Salad
Cuisine Paleo, Primal
Prep Time 45 minutes
Total Time 45 minutes
Servings 4


  • 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


  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.