Thanksgiving Leftovers Salad with Cranberry Sauce Vinaigrette Recipe
Author: Pamela
Serves: 6
The measurements are just guidelines. This is less a recipe for the salad in as much as it's a vinaigrette recipe. Use what you've got for salad add-ins!
Ingredients
Cranberry Sauce Vinaigrette
¼ cup leftover cranberry sauce
2 Tablespoons white balsamic vinegar (or white wine vinegar with a little maple syrup or honey to taste)
¼ teaspoon sea salt
a few grinds of black pepper
6 Tablespoons olive oil
10 cups of salad greens (I love peppery lettuces with a dressing like this - arugula, endive, chicory, radicchio, but obviously use what you like)
Leftover roasted vegetables (e.g. fennel, carrots, parsnips, onions, beets, rutabaga, cauliflower, winter squash are all great)
Leftover roasted turkey, cubed into bite size pieces
¼ cup toasted and salted pumpkin seeds or your favorite nut (walnuts would be great)
⅓ cup pomegranate seeds
Instructions
Prepare the vinaigrette: EITHER shake everything in a jar OR blend in a blender until smooth. Up to you. If I am not discouraged from washing a blender, I'll blend!
Arrange the salad greens on a platter and arrange the vegetables and turkey on top. Drizzle with enough vinaigrette to coat lightly.
Vinaigrette will stay good in the fridge for up to 1 week.
Recipe by Pamela Salzman at https://pamelasalzman.com/thanksgiving-leftovers-salad-with-cranberry-sauce-vinaigrette-recipe/