Thanksgiving Leftovers Salad with Cranberry Sauce Vinaigrette Recipe
Author: 
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
  1. 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!
  2. Arrange the salad greens on a platter and arrange the vegetables and turkey on top. Drizzle with enough vinaigrette to coat lightly.
  3. 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/