Here’s a savory salad recipe that’s totally sweet. This Sweet Potato & Turkey Salad recipe is low-carb without sacrificing any delicious down-home flavor. This meal is made with sweet potatoes, sweet turkey sausage, arugula and crunchy cashews. Under 300 calories per serving.
cup olive oil
tablespoons red wine vinegar
teaspoons Dijon mustard
clove garlic, minced
teaspoons packed brown sugar
tablespoon olive oil
lb. sweet potato, peeled and cut into ¾-inch cubes
(19.5-ounce) package JENNIE-O® Lean Sweet Italian Turkey Sausage
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.