Ingredients
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
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
Preparation
Make the vegetables: Preheat oven to 450 degrees. Toss all of the ingredients on a rimmed baking sheet, and spread in a single layer. Roast, stirring once, until sweet potato wedges are golden and tender, about 25 minutes. Let cool on baking sheet.
Make the dressing and salad: Whisk lime juice, oil, and parsley in a large bowl. Season with salt and pepper. Stir in roasted vegetables and turkey. Toss with watercress, radishes, and half of the cheese. Sprinkle remaining cheese on top, and serve immediately.
