Light and punchy.
If you’ve ever wondered why turkey is always limited to the traditional herb and onion flavors, prepare to be delighted. Crusted in cajun spices and roasted to juicy perfection, this blackened turkey tenderloin is served on a bed of greens alongside roasted sweet potato “croutons,” feta, and dried cranberries. Drizzled with a tangy honey-lime vinaigrette, it’s a refreshingly light take on classic Thanksgiving ingredients.
No one likes dry turkey; the key to keeping this turkey tender and juicy is a 30-minute marinade in a dry spice rub, followed by a quick sear in the pan to convert those spices into a flavorful crust. In addition to giving the turkey fantastic flavor, this “blackened” spice crust also helps to lock in moisture and prevent the turkey from drying out in the oven. Letting the turkey rest at least 10 minutes at room temperature before slicing is also important: it ensures the juices can settle back into the meat so they don’t run out and leave the meat dry.
Slices of tender, spiced turkey surrounded by crisp roasted sweet potatoes on a bed of baby kale. The powerful blackening spices stand out against the rich creamy sweet potato and the tangy lime dressing, while little pops of saltiness from the feta and sweetness from the cranberries add the perfect finishing accents. Whether you’re searching for a creative Thanksgiving alternative or just looking for a fun new approach to a protein that you usually only eat once a year, this Cajun-Spiced Turkey Salad is waiting to broaden your ideas of what turkey can be.
Enjoy!
Cajun-Spiced Turkey Salad
(Makes 4 servings)
For the turkey:
2 turkey tenderloins (about 1 lb.)
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoon onion powder
1 tsp. Diamond Crystal kosher salt
½ teaspoon dried thyme
¼ teaspoon cayenne powder
¼ teaspoon black pepper
2 tbsp. vegetable oil
For the salad:
2 medium sweet potatoes (about 1 lb.) peeled and cut into ½-inch pieces
4 tbsp. neutral oil, divided
1 ½ tsp. Diamond Crystal kosher salt, divided
¼ tsp. ground black pepper
2 tbsp. lime juice
2 tsp. honey
6 oz mixed salad greens, such as baby kale and arugula
2 oz. feta, broken into large chunks
¼ cup dried cranberries
Lime wedges, for serving
Method
For the turkey:
In a large bowl, combine paprika, garlic powder, onion powder, kosher salt, thyme, cayenne, and black pepper. Roll turkey in spice mixture, patting to encourage the spices to stick to the turkey as much as possible. Cover and let sit at room temperature for 30 minutes, or in the refrigerator for up to 2 hours. If refrigerating, place at room temperature 30 minutes before cooking.
Preheat oven to 350 degrees. In a large, oven-safe pan, heat vegetable oil over medium-high heat. Add turkey and cook until a crust forms on the bottom, 3-4 minutes. Turn turkey and cook 1-2 minutes longer, then transfer to oven in pan. Roast 15-20 minutes, or until a thermometer inserted into the center of the tenderloin reads 165 degrees. Let rest at room temperature at least 10 minutes before slicing and serving.
For the salad:
Preheat oven to 400 degrees. On a large sheet pan, toss sweet potatoes with 2 tablespoons oil, 1 teaspoon salt, and black pepper. Roast for 15-20 minutes, or until tender and browned. Set aside.
Meanwhile, in a small bowl, whisk together lime juice, honey, and remaining ½ teaspoon salt. Slowly whisk in remaining 2 tablespoons oil, then taste and season with additional salt or lime juice as needed. Cover and chill until ready to serve.
To serve, toss greens with dressing in a large bowl. Top with sliced blackened turkey, roasted sweet potatoes, feta, and cranberries. Serve with additional lime wedges.
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