× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Turkey & Tater Trot Salad

Vibrant spinach, roasted potatoes, grilled turkey, almonds, cranberries, and oranges make this salad a fall treat. Enjoy the flavors of harvest while they last.

Share this

Print Recipe
Potato Type: Yellow
Cuisine: American
Prep Method: Baked



Prep Time

15 Mins

Cook Time

25 Mins


Serves 4


Vibrant spinach, roasted potatoes, grilled turkey, almonds, cranberries, and oranges make this salad a fall treat. Enjoy the flavors of harvest while they last.



Roasted Potato Slices

  • 1 pound (454g) Fresh Potatoes, sliced (any potato can be used in this recipe, we chose to use yellows)
  • 1 tablespoon (15ml) Olive Oil
  • 2 teaspoons (6g) Lemon Pepper Seasoning
  • 2 teaspoons (4g) Rubbed Sage

Grilled Turkey Breast

  • 1 pound (454g) Turkey Breast, sliced into ½-inch pieces
  • 1 tablespoon (15ml) Olive Oil
  • 2 teaspoons (2g) Poultry Seasoning
  • 2 teaspoons (6g) Sea Salt


  • 6 cups (180g) Baby Spinach
  • ¼ cup (37g) Red Onion, thinly sliced
  • ½ cup (92g) Sliced Almonds
  • 2 each (120g) Navel Oranges, peel removed and sliced thin
  • ¼ cup (32g) Dried Cranberries

Maple Mustard Vinaigrette

  • 3 tablespoons (45ml) Maple Syrup
  • 2 tablespoons (30ml) Whole Grain Mustard
  • 3 tablespoons (45ml) Apple Cider Vinegar
  • ¼ teaspoon (~1g) Cayenne Pepper
  • 4 tablespoons (60ml) Avocado Oil (Any Neutral Oil can be subbed)


  1. Gather and scale all ingredients.
  2. Preheat the oven to 375 F (190 C).
  3. In a large bowl combine the potato slices along with the olive oil, lemon pepper seasoning, and sage. Toss until the potatoes are well coated and arrange the slices on a baking sheet and bake for 20 minutes or until the potatoes are golden and slightly crisp around the edges. Remove from the oven and set aside.
  4. While the potatoes are roasting, prepare the turkey by heating a grill or a grill pan to medium-high heat. While the grill is preheating slice the turkey breast into ½-inch pieces and season with olive oil, poultry seasoning, and sea salt.
  5. When the grill is ready place the turkey on the grill on each side for about 4 minutes, the turkey should still look moist and juicy with nice grill marks. If you have an instant-read thermometer the temperature should be 155 F (68 C), the meat will carry over cook to 165 F (74 C). Set aside until ready to use.
  6. To make the vinaigrette, combine the maple syrup, mustard, vinegar, and cayenne together in a bowl. While whisking slowly drizzle in the oil until all of it has been incorporated. This dressing can be made up to 3 days in advance for the best quality.
  7. You are now ready to build your salad. To get started, arrange 1 cup of baby spinach on each plate. Arrange ½ cup of sliced potatoes on and around the salad, followed by half an orange that has been sliced, a few pieces of red onion, 2 tablespoons of almonds, and 1 tablespoon of dried cranberries. Pair the salad with maple mustard vinaigrette.
  8. Serve immediately.


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving









Vitamin C












Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up