This recipe is a great way to use up leftovers from the holidays and utilize
seasonal vegetables. If you are sharing, simply multiply the recipe by the
number of people enjoying it!
Serving Size: 1
Ingredients for Salad
2 cups Mixed kale, spinach, or greens
1/2 Roasted squash (butter nut, acorn, etc.)
1 tbsp leftover cranberry sauce
1 oz chopped pecans, walnuts, or hazelnuts
2 tbsp diced red onion
1/2 cup chopped turkey breast
Optional: 1/4 avocado
Ingredients for Simple Vinaigrette
2 tbsp olive oil
1 tbsp apple cider vinegar
2 tbsp cranberry sauce
Zest and juice from 1/2 large lemon
1 tbsp honey
Pinch of salt
1 minced clove of garlic
Layer greens with squash, turkey, onion, nuts, and a dollop of cranberry sauce.
To make the dressing, combine all ingredients in a small bowl and whisk vigorously to combine. Chill in refrigerator and re-whisk to serve.
Dress lightly. Enjoy!