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Roasted Fall Vegetable Turkey Salad Recipe

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This recipe for Roasted Fall Vegetable Turkey Salad is from The Kapros Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 c. Sweet Potatoes, cubed
1 c. Butternut Squash, cubed
1 pt. Cherry Tomatoes
¼ c. Fresh Cranberries
¼ c. Olive Oil, divided
1 T. Apple Cider Vinegar
1 T. Maple Syrup
¼ c. Fresh Parsley, chopped
1 tsp. Fresh Sage, chopped
3 c. cooked Turkey Breast, finely chopped or shredded
Sea Salt and fresh ground Pepper to taste

Directions:
Directions:
1. Preheat oven to 400º degrees F.

2. Toss the sweet potatoes, squash, tomatoes, and cranberries in 2 tablespoons olive oil. Lay on a baking sheet and roast until tender and caramelized, about 30-40 minutes. Remove from oven and allow to cool.

3. Whisk the remaining oil with the vinegar, maple syrup, parsley, and sage in a large bowl. Add the turkey and the cooled vegetables. Toss well and season with salt and pepper before serving.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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