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Turkey, Sweet Potato, and Watercress Salad


Peppery watercress and crisp radishes gently temper rich roasted sweet potato in this autumnal salad, made satisfying with a generous amount of tender turkey.

  • Servings: 6

Source: Martha Stewart Living, November 2008


For the Vegetables

  • 1 large sweet potato, peeled, halved crosswise, and cut into 1/2-inch-thick wedges
  • 1 onion, halved and thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon cayenne pepper

For the Dressing and Salad

  • 2 tablespoons fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • Coarse salt and freshly ground pepper
  • 1 1/2 cups large shreds cooked turkey
  • 2 bunches watercress, trimmed and cut into 2-inch pieces (5 cups)
  • 6 radishes, quartered
  • 2 ounces crumbled cotija cheese (1/2 cup), feta cheese, or ricotta salata


  1. Make the vegetables: Preheat oven to 450 degrees. Toss all of the ingredients on a rimmed baking sheet, and spread in a single layer. Roast, stirring once, until sweet potato wedges are golden and tender, about 25 minutes. Let cool on baking sheet.

  2. Make the dressing and salad: Whisk lime juice, oil, and parsley in a large bowl. Season with salt and pepper. Stir in roasted vegetables and turkey. Toss with watercress, radishes, and half of the cheese. Sprinkle remaining cheese on top, and serve immediately.

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