Sweet Potato and Turkey Lunch Salad with Maple Blackberry
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
¼- ½ teaspoon kosher salt
freshly ground black pepper to taste
8 cups salad greens
2 cups cooked, chopped turkey
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.
Using the back of a soup spoon, muddle 4 blackberries in the bottom of small bowl; set aside.
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.
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.)
To assemble salad, divide salad among four serving plates. Arrange remaining blackberries atop the salads and serve.