This hearty salad is an excellent way to use Thanksgiving leftovers, but it’s equally satisfying any time of year. Think of it as a turkey dinner in a bowl: roasted sweet potatoes, chopped turkey, crisp apples, red onion, celery, and dried cranberries all piled on a bed of greens and finished with a bright Cranberry Ranch dressing. It’s a full meal that’s easy to assemble and ideal for a filling dinner or a special lunch.
Prep Time: 15 minutes
Bake Time: 35–45 minutes
Ingredients
For the salad
1 recipe Cranberry Ranch Dressing (see recipe below) or a store-bought light raspberry vinaigrette
3 sweet potatoes, peeled and cut into ½-inch cubes
1 tablespoon olive oil
Salt and pepper, to taste
2 bags spring mix or field greens
3 cups cooked turkey (skin removed), chopped
2 cups apples (about 2 medium), Granny Smith or another crisp green variety, cored and cut into chunks
1 cup red onion, chopped
2 ribs celery, thinly sliced
⅓ cup dried cranberries
Instructions
1. Prepare the Cranberry Ranch Dressing and chill it in the refrigerator.
2. Preheat the oven to 350°F (175°C). Line a baking sheet with foil and spray lightly with cooking spray.
3. In a medium bowl, toss the cubed sweet potatoes with olive oil and a light sprinkle of salt and pepper.
4. Spread the sweet potatoes on the baking sheet in a single layer and roast for 35–45 minutes, or until they are golden and fork-tender.
5. Divide the greens among four dinner plates. Top each plate with turkey, roasted sweet potatoes, apples, red onion, celery, and dried cranberries.
6. Drizzle about 2 tablespoons of Cranberry Ranch Dressing over each salad, adding more dressing to taste.
Makes 4 main-course salads.
Substitution Tip
If you prefer not to make the dressing, a light raspberry vinaigrette from the store works well as an alternative.
Serving Tip
This salad is substantial enough to serve as a main course, making it ideal for a weeknight dinner or a casual holiday meal.
| SKINNY FACTS: per serving including the cranberry dressing 410 calories, 7.5g fat, 36g protein, 59g carbs, 9g fiber, 205mg sodium, 20g sugar |
Skinny Cranberry Ranch Dressing
This dressing balances the sweetness of cranberry sauce with savory ranch base, raspberry vinegar, and a touch of Dijon mustard for a tangy, not-too-sweet finish. It’s a refreshing complement to the roasted sweet potatoes and turkey in the salad.
Prep Time: 5 minutes
Ingredients
⅓ cup Nancy’s Skinny Ranch Dressing (or a light ranch base)
¼ cup prepared whole-berry cranberry sauce (canned or homemade)
2 tablespoons raspberry vinegar or apple cider vinegar
1½ teaspoons Dijon mustard
Instructions
1. Whisk all ingredients together in a small bowl until smooth and combined.
2. Transfer the dressing to an airtight container and refrigerate. It will keep up to one week.
Makes about ⅔ cup (enough for four salads at roughly 2 tablespoons each).
Prep Tip
If you have leftover homemade cranberry sauce, it works beautifully in this dressing and adds a fresh, bright flavor.
Weight Watchers POINTS PLUS 2
| SKINNY FACTS: for 2 tablespoons 47 cal, 2g fat, 5g protein, 7g carbs, 0g fiber, 117mg sodium, 0g sugar |
| FAT FACTS: regular dressing for 2 tablespoons 163 cal, 14g fat, 1g protein, 8g carbs, 0g fiber, 300mg sodium, 1g sugar |