Leftover Thanksgiving Salad
By Makinze Gore
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
4 serving(s)
Prep Time:
20 mins
Total Time:
45 mins
Jump to recipeUsing up all of those Thanksgiving leftovers can be a big task. We love making a classic leftover sandwich but we also crave something fresh and clean. Leftover stuffing gets turned into irresistible croutons and a vinaigrette is made from any remaining cranberry sauce. Use whatever leftover roasted vegetables you have to make this salad nice and hearty.
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Ingredients
For the salad
- 3 cups
leftover stuffing, broken into bite-sized pieces
- 2 Tbsp.
melted butter
- 2 cups
baby spinach
- 2 cups
arugula
- 5 cups
leftover roasted vegetables, such as carrots, baby potatoes, and red onions
- 1/2 cup
chopped pecans, toasted
- 1/2 lb.
leftover turkey, thinly sliced
- 1/2 cup
Parmesan shavings
For the vinaigrette
- 1/4 cup
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
Directions
- Step 1Preheat 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.
- Step 2Meanwhile 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.
- Step 3In a large bowl toss spinach and arugula with roasted vegetables, pecans, and dressing. Top with turkey, stuffing croutons, and Parmesan.
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