Leftovers, but make it gourmet. This post-holiday salad features tender turkey, roasted butternut squash, candied walnuts, or pecans, and a dreamy cranberry vinaigrette made from your leftover sauce. It’s the glow-up your fridge deserves!
Prep Time: 15 mins | Total Time: 45 mins | Serves: 4
Ingredients
For the Salad
4 cups kale, stems removed, leaves chopped
1 cup cooked turkey, shredded or cubed (leftover Thanksgiving turkey works well)
1 small butternut squash, peeled and cubed
1 apple, thinly sliced (Honeycrisp or Granny Smith work well)
½ cup candied pecans
⅓ cup goat cheese, crumbled
For the Cranberry Vinaigrette
¼ cup leftover cranberry sauce
2 tablespoons sweet white wine vinegar
1 teaspoon Dijon mustard
3 tablespoons olive oil
Salt and pepper, to taste
Instructions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Toss the butternut squash cubes with 1 tbsp olive oil, a pinch of salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and golden brown. Set aside to cool slightly.
Step 3
In a small bowl, whisk together the cranberry sauce, sweet white wine vinegar, and Dijon mustard. Slowly drizzle in the olive oil while whisking, until the dressing is smooth and emulsified. Season with salt and pepper to taste.
Step 4
In a large salad bowl, combine the kale. Massage the kale leaves with your hands for 1–2 minutes to soften them. Add the roasted butternut squash, turkey, apple slices, candied walnut or pecans, and crumbled goat cheese.
Step 5
Drizzle the cranberry vinaigrette over the salad just before serving. Toss gently to coat all the ingredients in the dressing. Garnish with extra cranberries or pecans if desired.
コメント