Sweet Potato & Turkey Salad

Sweet Potato & Turkey Salad

Makes 6 servings 6
Prep time Under 15 minutes PTM
Total time Less than 1 hour PTM
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Nutritional Information

Calories 300 Fat 19g
Protein 16g Cholesterol 50mg
Carbohydrates 15g Sodium 690mg
Fiber 2g Saturated Fat 4g
Sugars 5g



⅓ cup olive oil

2 tablespoons red wine vinegar

2 teaspoons Dijon mustard

1 clove garlic, minced

2 teaspoons packed brown sugar


1 tablespoon olive oil

¾ lb. sweet potato, peeled and cut into ¾-inch cubes

1 (19.5-ounce) package JENNIE-O® Lean Sweet Italian Turkey Sausage

2 cups arugula

½ cup chopped cashews, toasted


For dressing, in bowl, add ⅓ cup oil, vinegar, mustard, garlic and brown sugar; whisk to mix.

For salad, heat oven to 375°F. Line baking sheet with parchment paper. Combine oil and sweet potato on prepared baking sheet and arrange in a single layer. Roast, 30 to 40 minutes or until tender and golden turning once.

While sweet potatoes are cooking, cook turkey as specifed on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Slice links into ¼-inch rounds. In large bowl, add sweet potato, turkey, arugula and cashews. Drizzle with dressing and toss gently to coat.

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey.

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