Why You’ll Love This Greek Turkey and Sweet Potato Salad
- It’s a complete meal in one bowl. You’ve got your lean protein, your complex carbs, and a rainbow of fresh vegetables all hanging out together. No need to make complicated sides—this salad is a satisfying lunch or dinner all on its own.
- The flavor and texture combination is unreal. Seriously, it’s a party in your mouth. You get the savory, umami-rich turkey, the sweet and soft sweet potatoes, the cool crunch of cucumber, the pop of the tomatoes, the saltiness of the feta and olives… every single bite is different and exciting.
- It’s a meal prep superstar. You can roast the sweet potatoes and cook the turkey ahead of time, and the components hold up beautifully in the fridge for days. Just assemble your bowls throughout the week for a healthy grab-and-go option that’s miles better than anything you could buy.
- It’s endlessly adaptable. Not a fan of feta? Try goat cheese. Out of cucumbers? Bell peppers work wonderfully. This recipe is a fantastic template that you can make your own based on what you have in the fridge.
Ingredients & Tools
- 1 large sweet potato (about 500g), peeled and diced into 1/2-inch cubes
- 1 tbsp olive oil
- 1/2 tsp each dried oregano, salt, and black pepper
- 1 lb lean ground turkey
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 English cucumber, chopped
- 1 pint cherry or grape tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 4 oz block feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- For the Dressing: 1/3 cup extra virgin olive oil, 3 tbsp fresh lemon juice, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 clove garlic (minced), 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper
Tools: A large sheet pan, a large skillet, a small bowl or jar for the dressing, and a large serving bowl.
The quality of your feta and olives really makes a difference here—splurge on a block of feta in brine rather than pre-crumbled, and get the Kalamata olives from the olive bar if you can. Their superior flavor elevates the entire salad.
Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Dice your sweet potatoes evenly. This is the secret to perfectly roasted potatoes. If the pieces are all different sizes, the small ones will burn before the big ones are tender. Aim for 1/2-inch cubes for the best results.
- Don’t crowd the sheet pan. If you pile all the sweet potato cubes on top of each other, they’ll steam instead of roast. We want crispy, caramelized edges! Use two sheet pans if necessary to give them plenty of space.
- Let the turkey brown. When cooking the ground turkey, resist the urge to stir it constantly. Let it sit for a minute or two in the hot pan to develop a nice, golden-brown crust. This adds a ton of savory flavor.
- Taste your dressing! The beauty of a homemade vinaigrette is that you can adjust it to your liking. Before you pour it over the salad, dip a piece of lettuce or cucumber in and taste it. Need more salt? More lemon? Now’s the time to fix it.
How to Make Greek Turkey and Sweet Potato Salad
Step 1: Roast the Sweet Potatoes. Preheat your oven to 400°F (200°C). On a large sheet pan, toss the diced sweet potato with the tablespoon of olive oil, oregano, salt, and pepper until they’re evenly coated. Spread them out in a single layer—this is crucial for getting them crispy, not soggy. Roast for 20-25 minutes, or until the potatoes are tender and have some beautiful browned spots. You’ll know they’re done when you can easily pierce them with a fork.
Step 2: Cook the Ground Turkey. While the sweet potatoes are roasting, heat a large skillet over medium-high heat. There’s no need to add oil if your turkey isn’t super lean. Add the ground turkey, breaking it up with a spoon. Sprinkle in the minced garlic, dried oregano, and a good pinch of salt and pepper. Cook for about 8-10 minutes, until the turkey is no longer pink and has developed some golden-brown bits. Once cooked, remove it from the heat and set it aside to cool slightly.
Step 3: Whisk the Dressing. This is where the magic happens. In a small bowl or a jar with a lid, combine all the dressing ingredients: the extra virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper. Whisk vigorously or shake the jar until the dressing is well combined and slightly emulsified. It should look glossy and smell incredible—bright from the lemon and fragrant from the oregano.
Step 4: Assemble the Salad. In your large serving bowl, combine the chopped cucumber, halved tomatoes, sliced red onion, and Kalamata olives. By now, your sweet potatoes should be out of the oven and cooled a little. Add them to the bowl, followed by the cooked ground turkey. The warmth from these ingredients will slightly wilt the vegetables in the most delightful way.
Step 5: The Final Touches. Just before you’re ready to serve, pour about two-thirds of the dressing over the salad and give everything a gentle toss. Now, scatter the crumbled feta cheese and fresh parsley over the top. The trick is to add the feta after tossing so some of it stays in distinct, creamy chunks. Drizzle with the remaining dressing for an extra burst of flavor.
Serving Suggestions
Complementary Dishes
- Warm, Toasted Pita Bread — There’s nothing better than tearing off a piece of soft, warm pita to scoop up every last bit of this salad. It’s the perfect utensil and adds a lovely, comforting element.
- A Simple Lentil Soup — If you’re serving this for a dinner party or want a heartier meal, a bowl of lemony lentil soup on the side makes for a truly spectacular and well-rounded Mediterranean feast.
Drinks
- A Crisp, Dry Rosé — The bright acidity and berry notes in a good rosé cut through the richness of the turkey and feta beautifully, making each bite taste fresh and new.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are a fantastic palate cleanser that complements the zesty dressing without overpowering the salad’s flavors.
Something Sweet
- Baklava — A small piece of flaky, honey-soaked baklava is the classic and utterly divine way to end a meal with Greek flavors. The sweetness is the perfect counterpoint to the savory salad.
- Lemon Sorbet — For a lighter finish, a scoop of tangy, refreshing lemon sorbet cleanses the palate and feels like a little burst of sunshine after your meal.
Top Mistakes to Avoid
- Mistake: Adding the dressing too early. If you dress the entire salad and then let it sit for hours, the greens (if you add any) will wilt, and the vegetables will release water, making the whole thing soupy. Toss it just before serving for the best texture.
- Mistake: Overcooking the turkey. Lean ground turkey can become dry and grainy if cooked for too long. As soon as it’s no longer pink and has some color, take it off the heat. It will continue to cook a little from residual heat.
- Mistake: Skipping the step of tasting the dressing. I’ve messed this up before too… you just assume the ratios are right. But lemons vary in juiciness, and your personal salt preference might be different. A quick taste can save a bland salad.
- Mistake: Using huge chunks of sweet potato. If the cubes are too big, they won’t roast properly in the center and will be awkward to eat in a salad. Bite-sized is the way to go for even cooking and the perfect forkful.
Expert Tips
- Tip: Make it a grain bowl. For an even heartier meal, serve this salad on a bed of cooked quinoa, farro, or couscous. The grains will soak up the delicious dressing and make the meal even more filling and perfect for meal prep.
- Tip: Add a creamy element. If you love tzatziki, a big dollop on the side or swirled right in takes this salad to the next level. The cool, garlicky yogurt sauce is a dream with the spiced turkey and sweet potatoes.
- Tip: Get ahead by prepping components. You can roast the sweet potatoes and cook the turkey up to 3 days in advance. Store them separately in airtight containers in the fridge. When ready to eat, the salad comes together in under 5 minutes.
- Tip: Massage your onions. If raw red onion is a bit too pungent for you, soak the sliced onions in a bowl of ice water for 10 minutes before adding them to the salad. This simple trick mellows their sharp bite significantly.
FAQs
Can I make this salad vegetarian?
Absolutely! The ground turkey is easy to swap out. My favorite vegetarian alternative is one can (15 oz) of chickpeas, rinsed and drained. You can toss them with the same oregano, salt, and pepper and roast them alongside the sweet potatoes for the last 10-15 minutes to make them crispy. Lentils would also be a fantastic, hearty substitute that holds up well to the bold flavors.
How long do the leftovers keep?
The assembled salad is best eaten the day it’s made, but the components will keep separately for 3-4 days in the fridge. I actually love meal prepping this by storing the sweet potatoes, turkey, chopped veggies, and dressing in individual containers. Then, I just assemble a bowl at lunchtime. If you do have a fully dressed leftover portion, it will still be tasty the next day, though the vegetables will be softer.
Can I use a different type of potato?
You can, but the sweet potato really adds a unique flavor and nutritional profile. If you substitute, Yukon Gold potatoes would be my second choice—they’re creamy and hold their shape well when roasted. Just keep in mind the cooking time might vary slightly, so check for tenderness with a fork.
Is there a way to make the dressing creamier?
For a creamier, more emulsified dressing, add a teaspoon of mayonnaise or Greek yogurt to the mix before you shake or whisk it. This helps the oil and vinegar bind together more permanently, creating a thicker, richer dressing that clings to every ingredient beautifully.
My sweet potatoes are sticking to the pan. What did I do wrong?
This usually means your pan wasn’t hot enough, or you didn’t use enough oil. Make sure your oven is fully preheated, and don’t be shy with that tablespoon of oil—you want every cube to have a light, glossy coating. Using parchment paper or a silicone baking mat on your sheet pan is a foolproof way to prevent sticking altogether.
Greek Turkey And Sweet Potato Salad
This hearty Greek Turkey & Sweet Potato Salad is a complete meal in a bowl! Tender turkey, roasted sweet potatoes, fresh veggies & zesty dressing. Easy, healthy & delicious.
Ingredients
Ingredients
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1 large sweet potato (about 500g, peeled and diced into 1/2-inch cubes)
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1 tbsp olive oil
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1/2 tsp dried oregano
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1/2 tsp salt
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1/2 tsp black pepper
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1 lb lean ground turkey
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2 cloves garlic (minced)
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1 tsp dried oregano
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1 English cucumber (chopped)
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1 pint cherry or grape tomatoes (halved)
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1/2 cup red onion (thinly sliced)
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1/2 cup Kalamata olives (pitted and halved)
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4 oz feta cheese (block, crumbled)
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1/4 cup fresh parsley (chopped)
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1/3 cup extra virgin olive oil (for dressing)
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3 tbsp fresh lemon juice (for dressing)
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1 tbsp red wine vinegar (for dressing)
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1 tsp Dijon mustard (for dressing)
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1 clove garlic (minced, for dressing)
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1 tsp dried oregano (for dressing)
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1/2 tsp salt (for dressing)
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1/4 tsp black pepper (for dressing)
Instructions
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Roast the Sweet Potatoes. Preheat your oven to 400°F (200°C). On a large sheet pan, toss the diced sweet potato with the tablespoon of olive oil, oregano, salt, and pepper until they're evenly coated. Spread them out in a single layer—this is crucial for getting them crispy, not soggy. Roast for 20-25 minutes, or until the potatoes are tender and have some beautiful browned spots. You'll know they're done when you can easily pierce them with a fork.01
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Cook the Ground Turkey. While the sweet potatoes are roasting, heat a large skillet over medium-high heat. There's no need to add oil if your turkey isn't super lean. Add the ground turkey, breaking it up with a spoon. Sprinkle in the minced garlic, dried oregano, and a good pinch of salt and pepper. Cook for about 8-10 minutes, until the turkey is no longer pink and has developed some golden-brown bits. Once cooked, remove it from the heat and set it aside to cool slightly.02
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Whisk the Dressing. This is where the magic happens. In a small bowl or a jar with a lid, combine all the dressing ingredients: the extra virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper. Whisk vigorously or shake the jar until the dressing is well combined and slightly emulsified. It should look glossy and smell incredible—bright from the lemon and fragrant from the oregano.03
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Assemble the Salad. In your large serving bowl, combine the chopped cucumber, halved tomatoes, sliced red onion, and Kalamata olives. By now, your sweet potatoes should be out of the oven and cooled a little. Add them to the bowl, followed by the cooked ground turkey. The warmth from these ingredients will slightly wilt the vegetables in the most delightful way.04
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The Final Touches. Just before you're ready to serve, pour about two-thirds of the dressing over the salad and give everything a gentle toss. Now, scatter the crumbled feta cheese and fresh parsley over the top. The trick is to add the feta after tossing so some of it stays in distinct, creamy chunks. Drizzle with the remaining dressing for an extra burst of flavor.05
