Sweet Potato and Turkey Salad
| Makes 4 servings | Prep time Under 15 minutes | Total time 1 Hour |
Ingredients
MUSTARD DRESSING
1/3 cup olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 garlic clove, minced
2 teaspoons packed brown sugar
salt and freshly ground pepper, if desired
SALAD
1 tablespoon olive oil
3/4 lb sweet potato, peeled and cut into 3/4 inch cubes
salt and freshly ground pepper, if desired
1 package JENNIE-O TURKEY STORE® Lean (Hot or Sweet) Italian Turkey Sausage
4 cups baby arugula leaves (or mixed baby lettuce leaves)
1/2 cup cashews, toasted, coarsely chopped
Directions
To make the mustard dressing, put oil, vinegar, mustard, garlic, brown sugar, and salt and pepper, if desired in a jar; shake until well combined.
To make the salad, heat oven to 375°F. Line a baking sheet with parchment paper. Combine oil, sweet potato, and salt and pepper, if desired, on prepared baking sheet and arrange in a single layer. Roast, uncovered, in preheated oven, turning once during cooking, for 30 to 40 minutes until tender and golden.
Cook the turkey as specifed on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Slice links into 1/4 inch rounds. Put sweet potato, turkey, arugula, and cashews in a large bowl. Drizzle with dressing and toss gently to coat.
