For a change, you can swap roasted butternut squash or pumpkin for sweet potatoes in this tasty salad. Any combination of dried fruit and nuts will work as ingredients, so pick your favorites. Mary Marlowe Leverette, Columbia, South Carolina.
Ingredients for Contest-Winning Fall Harvest Salad Recipe
0.33 Large sweet potatoes, peeled and cubed
0.33 tablespoon Olive oil
1/25 teaspoon Salt
1/25 teaspoon Pepper
0.33 cup Cubed cooked turkey breast
0.33 Medium apples, cubed
0.17 cup Chopped walnuts, toasted
0.67 Green Onions, Thinly Sliced
0.08 cup Raisins
0.08 cup Minced Fresh Parsley
As required Dressing
1/25 cup Olive oil
0.33 tablespoon Rice vinegar
0.33 tablespoon Orange juice
0.33 tablespoon Maple syrup
0.17 tablespoon Lemon juice
0.33 teaspoon Minced fresh gingerroot
1/25 teaspoon Salt
1/25 teaspoon Ground cinnamon
1/50 teaspoon Ground nutmeg
1/50 teaspoon Pepper
Nutrition value
554
calories per serving
36 g Fat19 g Protein38 g Carbs5 g FiberOther
Current Totals
Fat
36g
Protein
19g
Carbs
38g
Fiber
5g
MacroNutrients
Carbs
38g
Protein
19g
Fiber
5g
Fats
Fat
36g
Vitamins & Minerals
Calcium
108mg
Iron
4mg
Vitamin A
363mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
4mg
Vitamin B6
< 1mg
Vitamin B9
90mcg
Vitamin B12
< 1mcg
Vitamin C
45mg
Vitamin E
4mg
Copper
< 1mcg
Magnesium
100mg
Manganese
1mg
Phosphorus
288mg
Selenium
13mcg
Zinc
2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment