Login to Save Like

Ingredients

Serves 6

• 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

Description

Peppery Watercress And Crisp Radishes Gently Temper Rich Roasted Sweet Potato In This Autumnal Salad, Made Satisfying With A Generous Amount Of Tender Turkey.

Martha Stewart