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A perfect blend of color and flavor. This salad will enhance any festive meal, and it looks so elegant, with minimal effort.
2–3 sweet potatoes, peeled and thinly sliced
1 4-ounce (110-gram) package portobello mushrooms, sliced
3 tablespoons olive oil, divided
1 tablespoon kosher salt, divided
1/2 teaspoon pepper, divided
2 tablespoons teriyaki sauce
1 8-ounce (225-gram) package baby spinach leaves
1 avocado, thinly sliced
1 6-ounce (170-gram) package honey-roasted turkey breast, shredded
1/2 cup canola oi
2 tablespoons Tuscanini Balsamic Vinegar
2 tablespoons honey
1 tablespoon brown sugar
1 clove garlic, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Spray two nine- by 13-inch (20- by 30-centimeter) baking pans with cooking spray.
Spread sweet potato slices in one pan and mushroom slices in the second.
Drizzle half of the olive oil, salt, and pepper over the sweet potatoes, and the other half over the mushrooms. Drizzle the teriyaki sauce over the mushrooms.
Toss the vegetables in each pan to coat. Bake for 20 minutes, turning vegetables over halfway through. Allow to cool.
In a large bowl, toss or layer spinach leaves, roasted vegetables, avocado, and turkey breast.
Whisk all dressing ingredients together. Dress salad and toss to coat.
Photography: Moishe Wulliger Styling: Renee Muller
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I used this as a salad dressing and it was amazing!! truly delicious and look forward to making it often!
Delicious This is fantastic! The roasted veggies keep in the fridge when stored separately, which is great for advance prep.
We are so glad you enjoyed this recipe and thanks for the storage tip!