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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.

Reviews Add a comment

  • terri_k
    27 NOV, 2011
    Amazing!!! My husband and I felt like we were eating a gourmet restaurant; it was so good! I subbed butternut squash for the sweet potato but only because I'm using sweet potatoes in Wednesday's dinner. I didn't change anything else though. The only thing I'd maybe tweak next time is I might make a little more dressing..just a little. This recipe is seriously yummy and a great way to use leftover turkey, especially after a heavy Thanksgiving dinner!