This is the perfect recipe to use up some of your Thanksgiving leftovers!
1 large Sweet Potato, peeled and cut into ½ inch dice
2 TBLS. Avocado Oil
1/2 cup Red Onion, chopped
3 ribs of Celery, diced
1 Apple, cored and cut into bit-sized chunks
1 cup chopped Pecans
¼ cup fresh Parsley, chopped
½ cup dried Cranberries
8 cups mixed Salad Greens
Salt and freshly ground Black Pepper
Turkey, cooked and diced
1/3 cup Raspberry Vinegar
1 TBLS. Dijon Mustard
½ cup Olive Oil
1 TBLS. Fresh Sage, chopped or 1 tsp. ground
1 tsp. Poultry Seasoning
1/2 tsp. Salt & 1/4 tsp. Black Pepper
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Toss the sweet potatoes with the avocado oil—season lightly with salt and pepper. Place the sweet potatoes on the baking sheet lined with foil. Bake for 25 minutes, or until the potatoes begin to brown on the outside and are tender when pierced with a fork.
Allow potatoes to cool and then combine with remaining salad ingredients except the greens. In a food processor, combine the vinegar, mustard, honey, salt and pepper. Process until smooth. With the machine running, slowly add the olive oil in a thin, steady stream until the vinaigrette is thick and emulsified. Add sage and the poultry seasoning. Place salad greens on plate, top with turkey salad mixture, and drizzle with vinaigrette. Serve with tortilla chips on the side.