Thanksgiving Cobb Salad

There are two types of Thanksgiving leftover lovers: those that just want to eat Thanksgiving dinner all over again, and those that love to reinvent them into something fresh and new. Whichever camp you fall in, this Cobb salad is for you. Thanksgiving superstars turkey, sweet potatoes, pecans, and cranberries meet Cobb salad stalwarts bacon, blue cheese, and hard-boiled eggs for a fresh take on leftovers that still hits those holiday dinner notes.

The dressing:
A traditional Cobb salad dressing is a vinaigrette made from red wine vinegar, lemon juice, and olive oil, but for this Thanksgiving version, we opted for something creamier. This tangy chive dressing pairs perfectly with the rich sweet potatoes, the salty bacon, and the sharp, earthy blue cheese. It’s thick enough that you can drizzle it over your salad or—if you’re like me—use it as a dipping sauce on the side.

The swaps:
Everyone’s collection of Thanksgiving leftovers is different. If you don’t have some of these ingredients hanging around, you can still make this salad! Here are some recommended swaps:

• Sweet potatoes: Any type of leftover roasted squash would work just fine here, including butternut, delicata, or acorn. Cut up any larger pieces so they meld better with the rest of the salad.
• Cranberries: Dried cherries would be a great swap, or if you’re looking for a burst of fruitiness, you could also just add chopped apple.
• Pecans: Almonds, walnuts, or hazelnuts are great subs. Just make sure to well-toast any nut you use!
• Blue cheese: Any soft cheese leftover from your holiday cheese board would work well here. Feta or goat’s cheese would be my top recs.
• Buttermilk: Feel free to swap regular milk for the buttermilk in this recipe. The sour cream brings enough tang that you’ll be just fine.

Serving & storage:
Cobb salad is traditionally served as a beautifully composed salad with neat rows of ingredients and the dressing on the side ready to drizzle over. It’s a food stylist's dream. But don’t feel pressured to do the pretty presentation if you don’t want to. Just put out a big bowl of greens and smaller bowls of the toppings and let everyone assemble their own.

If you have leftovers (...of the leftovers?), they can be stored separately in airtight containers. The dressing will stay good for up to 3 days.