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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.