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Low Calorie and Full of Flavor Menu CTA 2020

Sweet Potato and Turkey Lunch Salad with Maple Blackberry

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Ingredients:

  • 2 medium sweet potatoes, peeled and cubed into ½ inch pieces
  • 6 ounces California Giant Blackberries
  • ¼ cup white wine vinegar
  • ¼ cup extra virgin olive oil
  • 2 tablespoons water
  • 1 tablespoons 100% maple syrup
  • 1 shallot, finely chopped
  • ¼½ teaspoon kosher salt
  • freshly ground black pepper to taste
  • 8 cups salad greens
  • 2 cups cooked, chopped turkey

Directions:

  1. Place sweet potatoes in microwave-safe bowl; cover bowl with vented plastic wrap. Microwave on high for 2 minutes. Stir and microwave for another 1-2 minutes until potatoes are fork-tender. Cool.
  2. Using the back of a soup spoon, muddle 4 blackberries in the bottom of small bowl; set aside.
  3. For the vinaigrette, whisk together vinegar, oil, water and syrup until emulsified. Mix in blackberries (scraping the bottom of the small bowl) shallot, ¼ teaspoon salt and pepper; taste and add more salt if desired.
  4. Place salad greens, cooled sweet potatoes and turkey into a large mixing bowl. Pour about ½ cup dressing over salad and toss; taste and add more dressing if desired. (Vinaigrette recipe makes about ¾ cup.)
  5. To assemble salad, divide salad among four serving plates. Arrange remaining blackberries atop the salads and serve.

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prep time
PREP TIME
total time
TOTAL TIME
serves
SERVES
calories
CALORIESper serving
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15-20 minutes
15-20 mins
4
347
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