Turkey Sweet Potato And Watercress Salad Recipes

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TURKEY-AND-WATERCRESS SALAD



Turkey-and-Watercress Salad image

Toss together a light but satisfying post-Thanksgiving lunch by teaming leftover turkey and cranberry sauce with peppery watercress and nutty farro for a tasty salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 1h5m

Yield Serves 4 to 6

Number Of Ingredients 9

Kosher salt and freshly ground pepper
1 1/4 cups farro
1 1/2 teaspoons Dijon mustard
1/4 cup cranberry sauce
3 tablespoons white-wine vinegar
1/4 cup extra-virgin olive oil
2 cups shredded cooked turkey
2 stalks celery, chopped, plus 1/4 cup leaves
2 cups watercress (from 1 bunch), tough stems removed

Steps:

  • In a medium saucepan, bring 6 cups water to a boil. Add 2 teaspoons salt and farro; cook until tender, 18 to 20 minutes. Drain and let cool completely, about 1 hour.
  • Meanwhile, whisk together mustard, cranberry sauce, and vinegar. Season with salt and pepper. Whisk in oil. Toss farro with turkey, celery, celery leaves, and 1/3 cup dressing. Just before serving, fold in watercress and season with more salt and pepper. Serve, with remaining dressing on the side.

WATERCRESS SALAD WITH ROASTED SWEET POTATOES



Watercress Salad with Roasted Sweet Potatoes image

Roasting chunks of sweet potatoes caramelizes them -- they're great to eat all on their own or tossed with crunchy nuts, tangy cheese, and crisp watercress.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 55m

Number Of Ingredients 9

2 medium sweet potatoes (about 1 pound total), peeled and cut into 2-inch-long matchsticks
3 tablespoons plus 1/2 teaspoon olive oil
Coarse salt and ground pepper
1/2 cup walnuts
1/4 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
1 teaspoon honey
2 bunches watercress (12 ounces total), stems trimmed
4 ounces feta, crumbled

Steps:

  • Preheat oven to 450 degrees, with racks on upper and lower thirds. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil; season with salt and pepper. Roast on upper rack, until tender, 30 to 35 minutes, tossing halfway through.
  • On another rimmed baking sheet, toss walnuts with cayenne and 1/2 teaspoon oil. Bake on lower rack,until golden, 6 minutes.
  • In a medium bowl, whisk together lemon juice, honey, and remaining 2 tablespoons oil; season with salt and pepper. Add watercress, and toss to combine. Serve topped with sweet potatoes, walnuts, and feta.

Nutrition Facts : Calories 287 g, Fat 19 g, Fiber 3 g, Protein 8 g

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