Name: Leftover Thanksgiving Salad
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 3 c. leftover stuffing, broken into bite-sized pieces -; 2 tbsp. melted butter -; 2 c. baby spinach -; 2 c. arugula -; 5 c. leftover roasted vegetables, such as carrots, baby potatoes, and red onions -; 1/2 c. chopped pecans, toasted -; 1/2 lb. leftover turkey, thinly sliced -; 1/2 c. Parmesan shavings -; 1/4 c. cranberry sauce -; 3 tbsp. extra-virgin olive oil -; 2 tbsp. freshly squeezed orange juice -; 1 tbsp. red wine vinegar -; 2 tsp. honey -; 1 tsp. dijon -; 1/2 tsp. fresh thyme leaves -; Pinch kosher salt -; Pinch crushed red pepper flakes -

Ingredients for - Leftover Thanksgiving Salad

1. 3 c. leftover stuffing, broken into bite-sized pieces

2. 2 tbsp. melted butter

3. 2 c. baby spinach

4. 2 c. arugula

5. 5 c. leftover roasted vegetables, such as carrots, baby potatoes, and red onions

6. 1/2 c. chopped pecans, toasted

7. 1/2 lb. leftover turkey, thinly sliced

8. 1/2 c. Parmesan shavings

9. 1/4 c. cranberry sauce

10. 3 tbsp. extra-virgin olive oil

11. 2 tbsp. freshly squeezed orange juice

12. 1 tbsp. red wine vinegar

13. 2 tsp. honey

14. 1 tsp. dijon

15. 1/2 tsp. fresh thyme leaves

16. Pinch kosher salt

17. Pinch crushed red pepper flakes

How to cook deliciously - Leftover Thanksgiving Salad

1 . Stage

Preheat oven to 400°. On a large baking sheet spread stuffing out and drizzle with melted butter. Bake until bread is well toasted, about 15 minutes.

2 . Stage

Meanwhile make vinaigrette: In a small bowl, whisk together cranberry sauce, oil, orange juice, and vinegar. Add honey, dijon, thyme, and a pinch of salt and red pepper flakes.

3 . Stage

In a large bowl toss spinach and arugula with roasted vegetables, pecans, and dressing. Top with turkey, stuffing croutons, and Parmesan.