This year be thankful for leftovers because you can try out the Roasted Root’s Thanksgiving leftover salad. Cranberry sauce makes an amazing vinaigrette especially when served over crunchy kale, tender quinoa and roasted turkey. You can also sub-out the ingredients in the salad for any other leftovers you have lying around!
Thanksgiving Leftover Salad
Ingredients
For the Cranberry Vinaigrette:
- 1 tablespoon Cranberry Sauce
- 1 tablespoon Balsamic Vinegar
- 3/4 tablespoon Olive Oil
For the Salad:
- 1 cup baby Kale
- 1/4 cup cooked Quinoa
- 1/4 cup Turkey Meat, shredded
- 2 tablespoons fresh Cranberries
- 1/4 medium Apple
- 1 tablespoon Pecan halves
Directions
In a small bowl, whisk together the cranberry sauce, balsamic vinegar and olive oil to make the cranberry vinaigrette.
Add your salad ingredients to a salad bowl and pour the desired amount of cranberry vinaigrette on top. Toss and serve.
Nutrition Information
Serves: 1 | Serving Size: 1 meal-sized salad
Per serving: Calories: 302; Total Fat: 15g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Cholesterol: 27mg; Sodium: 52mg; Carbohydrate: 30g; Dietary Fiber: 4g; Sugar: 12g; Protein 14g
Nutrition Bonus: Potassium: 158mg; Iron: 12%; Vitamin A: 131%; Vitamin C: 95%; Calcium: 7%
Julia Mueller writes the food blog, The Roasted Root, and is the author of Delicious Probiotic Drinks and Let Them Eat Kale!. Having grown up in Lake Tahoe, Julia loves to snowboard, mountain bike, and hike. She enjoys developing recipes that are nutrient-dense, easy to prepare, and approachable to make any night of the week. You can connect with her on Twitter, Facebook, Instagram and Pinterest.
