When you have Thanksgiving leftovers to use up, whip up this Leftover Turkey Salad. This vibrant dinner salad showcases the best flavors of the season!
CourseMain Dish, Salad
CuisineAmerican
Keywordcobb salad, leftover turkey recipes, uses for leftover turkey
Prep Time10minutes?minutes
Total Time10minutes?minutes
¿ªÔÆÌåÓýs4?servings
Calories557kcal
AuthorBrianne @ Cupcakes & Kale Chips
Ingredients
For the Salad:
8?cups?mixed baby greens?or your favorite lettuce
2?cups?roasted sweet potato cubes?(make your own or use frozen ones like Cascadian Farm Premium Organic Fire Roasted Sweet Potatoes)
2?cups?cooked chopped turkey?or chicken
1?medium?apple,?thinly sliced
1?cup?(about 4 oz.) shredded sharp cheddar cheese
1/4?cup?chopped walnuts,?lightly toasted in the oven or in a pan, if desired
1/4?cup?dried cranberries
4?slices?bacon,?cooked and crumbled
1/2-3/4?cup??(see below)
For the Cranberry Balsamic Dressing:
1/4?cup?cranberry sauce
1/4?cup?balsamic vinegar
1/4?cup?
salt and pepper,?to taste
Instructions
For the Salad:
Divide the greens between four plates or place in one large salad bowl.
Top with cooked sweet potatoes, chicken, apple, cheddar cheese, walnuts, dried cranberries, and bacon. Drizzle with the Cranberry Balsamic Dressing. You can line up the ingredients on top of the lettuce or gently toss everything together.
For the Cranberry Balsamic Dressing:
Combine the ingredients in a small blender jar or Magic Bullet and blend until smooth.
