Why You’ll Love This Turkey and Sweet Potato Salad
- It’s a fantastic way to use up leftovers. Got some turkey from last night’s roast? This salad is its glorious second act. No leftover turkey? No problem—it’s just as easy to cook a fresh breast or thigh specifically for this.
- The textures are a dream. You get the soft, almost creamy sweetness of the roasted potatoes, the tender bite of the turkey, the crunch from some red onion or celery, and the little pops from pomegranate seeds or toasted nuts. Every single forkful is interesting.
- It’s a complete meal in one bowl. With lean protein, complex carbs, and healthy fats from the dressing and any add-ins, this salad is balanced and satisfying enough to be a stand-alone lunch or dinner. No need for extra sides, unless you really want them.
- It gets even better as it sits. While it’s delicious straight away, letting it hang out in the fridge for a few hours allows the flavours to mingle and deepen. The dressing soaks into the sweet potatoes a little, and everything becomes even more harmonious.
Ingredients & Tools
- 2 medium sweet potatoes (about 600g), peeled and cubed
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- 300 g cooked turkey, shredded or cubed
- 1 large handful of baby spinach or rocket
- ¼ red onion, very thinly sliced
- 2 tbsp toasted pumpkin seeds or pecans
- 2 tbsp fresh parsley, chopped
- For the Dressing:
- 3 tbsp extra virgin olive oil
- 1½ tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup or honey
- Salt and black pepper to taste
Tools: A large baking tray, mixing bowls, a whisk for the dressing.
The real star here is the sweet potato—roasting it properly is key to unlocking its natural sweetness. And don’t skip toasting the nuts or seeds; that little bit of extra effort adds a nutty depth that really elevates the whole dish. The dressing is simple but magic—the mustard helps it emulsify into a creamy, clingy consistency that coats every ingredient beautifully.
Serves: 2 as a main, 4 as a side | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Cube your sweet potatoes evenly. This isn’t just for looks—it ensures they all cook at the same rate. Aim for 2cm cubes; any smaller and they might burn, any larger and the centres might not get tender.
- Don’t crowd the baking tray. If the potato cubes are piled on top of each other, they’ll steam instead of roast. We want caramelisation! Use two trays if you need to. A little space goes a long way for that perfect crispy edge.
- Let your turkey come to room temperature. If you’re using cold leftovers straight from the fridge, the salad can end up a bit chilly. Taking the turkey out about 15 minutes before you assemble everything helps it blend seamlessly with the warm roasted sweet potatoes.
- Taste your dressing before adding it. Everyone’s palate is different. Give the dressing a quick taste and adjust—maybe you want a touch more vinegar for acidity, or another drizzle of maple syrup to balance it out. It’s your salad, make it sing to you!
How to Make Turkey and Sweet Potato Salad
Step 1: First, let’s get those sweet potatoes roasting. Preheat your oven to 200°C (400°F). While it’s heating up, toss your cubed sweet potatoes in a bowl with the tablespoon of olive oil, smoked paprika, garlic powder, and a good pinch of salt and pepper. You’ll want every cube to have a light, even coating of oil and spices. Spread them out in a single layer on your baking tray. This is crucial for getting them nicely browned rather than steamed.
Step 2: Roast the sweet potatoes for 20-25 minutes, but don’t just set a timer and forget them. Give the tray a shake about halfway through. You’re looking for the cubes to be tender enough to easily pierce with a fork and for the edges to be caramelised and slightly crispy. When they’re done, pull them out and let them cool for just a few minutes—you want them warm, but not so hot that they wilt the greens instantly.
Step 3: While the potatoes are roasting, whip up your dressing. In a small bowl or a jar with a lid, combine the 3 tablespoons of extra virgin olive oil, apple cider vinegar, Dijon mustard, and maple syrup. Add a generous pinch of salt and a few grinds of black pepper. Whisk it vigorously or shake the jar until the dressing is smooth and emulsified. It should look glossy and slightly thickened.
Step 4: Now for the fun part: assembly. In a large serving bowl, create a base with your baby spinach or rocket. Scatter over the warm roasted sweet potatoes, the shredded turkey, and the thinly sliced red onion. The warmth from the potatoes will just barely wilt the spinach, which is a lovely texture contrast. Drizzle about two-thirds of the dressing over everything.
Step 5: Gently toss the salad. I like to use my hands or two large spoons to lift and fold the ingredients together. This prevents the soft sweet potatoes from getting mashed. You’ll notice the colours starting to blend beautifully. Have a taste—does it need more dressing? More seasoning? Now’s the time to adjust.
Step 6: Finally, finish it all off with a flourish. Sprinkle the toasted pumpkin seeds and chopped fresh parsley over the top. This adds that final layer of texture and a burst of fresh flavour. Serve immediately while the sweet potatoes are still a little warm, or cover and refrigerate for a fantastic chilled option later.
Serving Suggestions
Complementary Dishes
- A warm, crusty loaf of sourdough — Perfect for mopping up any extra dressing left at the bottom of the bowl. The chewy texture and slight tang are a wonderful contrast to the salad’s sweetness.
- Simple grilled asparagus — If you want to add another vegetable, some asparagus spears tossed in olive oil and grilled until tender-crisp would be a fantastic, elegant addition on the side.
Drinks
- A crisp, dry rosé — The berry notes and acidity in a good rosé cut through the richness of the turkey and complement the sweet potatoes beautifully without overpowering them.
- Sparkling water with lemon and mint — For a non-alcoholic option, this is incredibly refreshing and cleanses the palate between bites, making each mouthful taste bright and new.
Something Sweet
- Dark chocolate and orange segments — A few squares of high-quality dark chocolate and some fresh orange slices are a light, sophisticated way to end the meal. The bitterness of the chocolate echoes the smoky paprika, and the citrus is a lovely, clean finish.
Top Mistakes to Avoid
- Mistake: Underseasoning the sweet potatoes before roasting. The spices and salt aren’t just for the surface; they penetrate the flesh as it cooks. If you skip this step, the potatoes will taste bland no matter how flavourful your dressing is.
- Mistake: Adding the dressing while the sweet potatoes are piping hot. Extreme heat can cause the oil in the dressing to separate and make the greens soggy almost instantly. Letting the potatoes cool for 5 minutes is the sweet spot.
- Mistake: Skipping the toasting step for nuts or seeds. I’ve messed this up before too, thinking it’s an unnecessary extra pan to wash. But untoasted seeds can taste a bit raw and grassy. Toasting them unlocks their nutty flavour and adds a crucial depth.
- Mistake: Over-mixing the salad once everything is combined. You’ve worked hard to get those perfect sweet potato cubes! Be gentle when tossing so they maintain their shape and don’t turn into a mash.
Expert Tips
- Tip: Make a double batch of sweet potatoes. Roast extra cubes while you’re at it. They keep beautifully in the fridge for 3-4 days, ready to be thrown into grain bowls, scrambled eggs, or another quick salad later in the week.
- Tip: Massage your onions. If you’re sensitive to the sharp bite of raw red onion, soak the sliced onions in a bowl of ice water for 10 minutes before adding them to the salad. This tames their intensity and makes them wonderfully crisp.
- Tip: Get creative with your add-ins. This salad is a fantastic template. Try crumbled feta or goat cheese for creaminess, dried cranberries for a chewy sweetness, or swap the parsley for fresh mint or coriander for a completely different flavour profile.
- Tip: For the best texture, assemble just before serving. If you need to meal prep, keep the components separate. Store the dressed greens and turkey together, and the cooled sweet potatoes in their own container. Combine everything right before you eat to keep the spinach perky and the potatoes from getting watery.
FAQs
Can I make this salad ahead of time?
Absolutely, and it’s a great meal-prep option! The key is to store the components separately. Keep the cooled, roasted sweet potatoes in one container, and mix the turkey, spinach, and red onion with about half the dressing in another. Combine them and add the fresh toppings (seeds, parsley) right before you serve. This way, the greens stay crisp and the potatoes don’t make everything soggy. The dressed salad will still be tasty for a day, but the texture is best fresh.
What’s the best way to cook turkey for this if I don’t have leftovers?
It’s super simple! Pat a 300g turkey breast or thigh dry and season it well with salt and pepper. Heat a tablespoon of oil in a skillet over medium-high heat. Cook the turkey for about 5-7 minutes per side, depending on thickness, until cooked through (internal temperature of 74°C/165°F). Let it rest on a cutting board for at least 5 minutes before shredding or cubing. This keeps it juicy.
I’m not a fan of sweet potatoes. Can I use something else?
Of course! Butternut squash would be a fantastic substitute—roast it the exact same way. You could also use regular potatoes, though you’ll lose the sweet-savoury dynamic. For a lower-carb option, try roasting cauliflower florets with the same spices. The method remains the same; just adjust the roasting time based on the vegetable’s density.
Is there a substitute for the apple cider vinegar in the dressing?
Definitely. Fresh lemon juice would be my first choice—it’s equally bright and tangy. White wine vinegar or even a light balsamic vinegar would also work, though balsamic will add a darker colour and a sweeter, deeper flavour. The trick is to balance the acidity with the mustard and sweetener.
How can I make this salad more substantial?
Adding a whole grain is an easy way to bulk it up. About 150g of cooked and cooled quinoa, farro, or brown rice stirred in would make it even heartier. You might need to make a little extra dressing to coat everything. A can of rinsed chickpeas or black beans would also add fibre and plant-based protein.
