This Warm Turkey-And-Sweet Potato Salad is a comforting yet vibrant dish that bridges the gap between a hot side and a fresh salad. The earthy sweetness of boiled sweet potatoes pairs beautifully with savory diced turkey, while the creamy grainy mustard dressing ties everything together with a tangy kick. Fresh watercress and butter lettuce add a necessary crunch and peppery bite, balancing the richness of the cream and egg yolk base. Perfect for a light dinner, a substantial lunch, or as a unique side dish for holiday leftovers. It&# 226;ÂÂs simple to assemble using pantry staples and leftover rotisserie turkey, making it an ideal weeknight meal that feels both rustic and elegant.
Warm Turkey-And-Sweet Potato Salad
Description
This Warm Turkey-And-Sweet Potato Salad is a comforting yet vibrant dish that bridges the gap between a hot side and a fresh salad. The earthy sweetness of boiled sweet potatoes pairs beautifully with savory diced turkey, while the creamy grainy mustard dressing ties everything together with a tangy kick. Fresh watercress and butter lettuce add a necessary crunch and peppery bite, balancing the richness of the cream and egg yolk base. Perfect for a light dinner, a substantial lunch, or as a unique side dish for holiday leftovers. It&# 226;ÂÂs simple to assemble using pantry staples and leftover rotisserie turkey, making it an ideal weeknight meal that feels both rustic and elegant.Ingredients
Directions
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Combine the egg and grainy mustard in a large mixing bowl and mix well to create a base for the dressing.
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Place the whipping cream and dried tarragon in a small saucepan and bring to a gentle boil over medium heat.
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Remove the cream mixture from heat and slowly whisk it into the mustard and egg mixture until smooth.
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Slowly whisk in the 3 tablespoons of olive oil to emulsify the dressing, then set aside.
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Cut the peeled sweet potatoes into 1-inch cubes.
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Place the sweet potato cubes in a pot, cover with water, and bring to a boil over high heat.
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Cook the potatoes until tender when pierced with a fork, then drain well.
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Place the hot drained potatoes in a mixing bowl, pour the white wine vinegar over them, cover, and let sit for 5 minutes.
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Add the diced cooked turkey to the potato bowl and mix gently to combine.
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Remove tough stems and discolored leaves from the watercress, wash thoroughly, and pat dry.
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Separate the butter lettuce leaves, remove dark green outer layers, wash, and dry well.
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Add the prepared watercress and butter lettuce to the turkey and potato mixture.
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Toss everything gently with the prepared dressing until evenly coated.
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Mound the salad onto plates and serve immediately while warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 85.1kcal
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 3.8g19%
- Cholesterol 63.1mg22%
- Sodium 109.5mg5%
- Total Carbohydrate 2.4g1%
- Dietary Fiber 0.4g2%
- Sugars 0.8g
- Protein 2.9g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using fresh tarragon instead of dried, add it to the dressing after whisking in the oil.
Ensure the sweet potatoes are fully tender before mixing, as they will not cook further once combined with the cold greens.
This salad is best served immediately while the potatoes and turkey are still warm, contrasting with the cool, crisp lettuce.
For a lighter version, you can substitute the whipping cream with Greek yogurt or mayonnaise.
Make sure to dry the lettuce and watercress thoroughly to prevent the dressing from becoming watery.
