1 turkey breast, roasted
2 cups baby spinach
1 medium sweet potato, cubed
1/2 white or red onion, small
2/3 cup cranberries, whole, fresh or frozen and defrosted
1 pinch garlic powder
1 pinch pepper
2 pinches salt
3-1/2 tablespoons olive oil
10-12 drops liquid stevia
2 cups white or apple cider vinegar
2 tablespoons white wine or apple cider vinegar
2 tablespoons pepitas, raw or roasted
- Preheat the oven to 350. Line a large baking sheet or pan with parchment paper or a nonstick pad and set aside.
- In a large bowl, toss the sweet potato with the olive oil to coat. Add the salt, pepper and garlic powder and toss again to distribute the flavors. Spread the sweet potato cubes in a single layer on the prepared baking sheet or pan and make sure the pieces are not too crowded (otherwise they won’t crisp up).
- Roast the sweet potato for 35-40 minutes or until edges are brown. Remove from oven and set aside to cool completely on the pan.
- In a small bowl or jar, cover the onions with vinegar until just submerged, and allow them to sit for 15-30 minutes. This takes away some of the bitterness and quickly pickles them. Drain before using.
- To make the dressing: In a small bowl, microwave the cranberries for about 30 seconds, until they begin to soften and release their juices. Transfer to a small blender and add the olive oil, stevia, vinegar and salt. Puree until smooth. Taste and, if desired, add additional stevia. The dressing will be thick so if you would like to thin it out, add water, a teaspoon at a time, blending in between additions, until it reaches your preferred consistency.
- To assemble the salad: Layer the greens under the toppings (cooled sweet potato, seeds, onion and turkey) and drizzle with desired amount of dressing.