Thanksgiving Leftover Salad

For the Salad

4 oz Little Leaf Farms Baby Crispy Green Leaf

½ cup leftover stuffing

½ cup leftover turkey, shredded

½ cup leftover roasted vegetables, thinly sliced (delicata squash, carrots, etc.)

½ cup leftover crudités, thinly sliced (radishes, celery, etc.)

leftover cheese, grated

For the Vinaigrette

½ cup extra virgin olive oil

2 tbsp cranberry sauce

2 tbsp white wine vinegar

½ tsp whole grain mustard

1 clove garlic, grated

½ tsp honey

½ tsp fresh rosemary, chopped

½ tsp kosher salt

Begin by preheating the oven to prepare for some crispy Thanksgiving leftovers.

Tear your leftover stuffing into 1-inch pieces and spread them out on a baking sheet. This will help create a crispy texture for your salad.

Drizzle with olive oil, and bake for 15-20 minutes, flipping halfway through, until nicely browned and crispy.

Whisk together the olive oil, cranberry sauce, white wine vinegar, mustard, garlic, honey, rosemary, and kosher salt. This vinaigrette is a great way to tie together the flavors of your Thanksgiving leftovers salad.

In a large bowl, toss together the Baby Crispy Green Leaf lettuce, crispy leftover stuffing, shredded turkey, roasted vegetables, and thinly sliced crudites. Drizzle the cranberry vinaigrette over the top and toss gently to combine.

Taste and adjust seasoning with salt and pepper, if desired. Enjoy your flavorful and fresh Thanksgiving leftovers salad.

Print Options: