Thanksgiving Leftovers Salad
with Cranberry Vinaigrette
Thanksgiving leftovers are one of the best parts of the holiday! Rather than putting together your typical meal of turkey, stuffing and cranberries- throw some greens into the mix and turn your leftovers into a healthy salad everyone can enjoy. Check out the recipe below! Serves 2
2 oz arugula
2 oz spinach
6-8 oz cooked turkey, sliced or chopped
1⁄4 cup cooked stuffing, gluten free if needed
1⁄4 of a red onion, finely sliced or chopped
1⁄4 of a sweet red apple, sliced or chopped
1⁄4 cup pecan halves
2 oz feta cheese, crumbled
2 Tbsp cranberry sauce
1 tsp apple cider vinegar
1 Tbsp olive oil
1⁄2 tsp dijon mustard Pinch of salt
1-2 Tbsp water
- Preheat the oven to 350°F. Spread stuffing evenly across a parchment-lined baking sheet. Bake for 10 minutes, toss the stuffing/bread cubes, then bake another 10-15 minutes until browned and slightly crisp. Remove from the oven and let cool.
- To make the vinaigrette, place the cranberry sauce, apple cider vinegar, olive oil, dijon mustard and salt in a blender and blend until smooth. Depending on the thickness of your cranberry sauce, you may need to add 1-2 Tbsp of water to thin out.
- Place the cooled stuffing croutons and the remaining salad ingredients in a large mixing bowl. Pour the vinaigrette over the salad and toss to combine.
LAUREN | FOOD BLOGGER
Lauren is a former athlete from Minnesota who shares all kinds of gluten free recipes on her blog, Zest and Lemons. She has a passion for cooking and photography, and loves to help others learn more about Celiac Disease. She is also an oatmeal enthusiast and is always making a mess in the kitchen.
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