Dinner

Leftover Thanksgiving Salad with Cranberry Vinaigrette and Toasted Stuffing Croutons Recipe

ByAiden Wells December 23, 2025December 23, 2025

Introduction

This Leftover Thanksgiving Salad is a fresh and creative way to enjoy your holiday leftovers. Combining warm, toasted stuffing with crisp greens, roasted vegetables, and a tangy cranberry vinaigrette, it transforms classic flavors into a vibrant, satisfying salad.

A white plate holds a fresh salad with about five different layers. The base layer is made of bright green spinach leaves scattered evenly. On top, there are thick slices of light brown grilled chicken and roasted orange carrot pieces. Next, golden-brown toasted bread chunks give a rough texture and are spread across the salad. Dark reddish-brown pecans and dried dark red cranberries add small pops of color and texture throughout. Thin, off-white slices of shaved cheese cover parts of the salad, creating light patches. The plate sits on a white marbled surface with a gold fork and a white napkin near the top left. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups leftover stuffing, broken into bite-sized pieces
2 Tbsp. melted butter
2 cups baby spinach
2 cups arugula
5 cups leftover roasted vegetables, such as carrots, baby potatoes, and red onions
1/2 cup chopped pecans, toasted
1/2 lb. leftover turkey, thinly sliced
1/2 cup Parmesan shavings

For the vinaigrette:

1/4 cup cranberry sauce
3 Tbsp. extra-virgin olive oil
2 Tbsp. freshly squeezed orange juice
1 Tbsp. red wine vinegar
2 tsp. honey
1 tsp. dijon mustard
1/2 tsp. fresh thyme leaves
Pinch kosher salt
Pinch crushed red pepper flakes

Instructions

Step 1: Preheat your oven to 400°F (200°C). Spread the leftover stuffing evenly on a large baking sheet and drizzle with melted butter. Bake until the stuffing is well toasted and crispy, about 15 minutes. Remove from the oven and set aside.
Step 2: While the stuffing bakes, prepare the vinaigrette. In a small bowl, whisk together cranberry sauce, olive oil, orange juice, and red wine vinegar. Add honey, dijon mustard, fresh thyme, a pinch of salt, and crushed red pepper flakes. Whisk until smooth.
Step 3: In a large salad bowl, toss baby spinach, arugula, roasted vegetables, and toasted pecans with the vinaigrette. Arrange thin slices of leftover turkey on top, then scatter the toasted stuffing croutons and Parmesan shavings over the salad before serving.

Tips & Variations

For extra crunch, substitute toasted pecans with toasted walnuts or almonds.
Use a mix of any roasted vegetables you have on hand to add variety.
Leftover ham or chicken can replace turkey if preferred.
If you want a creamier dressing, add a spoonful of Greek yogurt or mayonnaise to the vinaigrette.

Storage

Store leftovers without the dressing and Parmesan in an airtight container in the refrigerator for up to 2 days. Keep the toasted stuffing separate to maintain its crunch. When ready to eat, toss the salad with dressing and toppings fresh to avoid sogginess.

How to Serve

A fresh salad is served on a white plate with a thin dark rim, placed on a white marbled surface. The first layer consists of bright green spinach leaves scattered across the plate, topped with evenly placed slices of grilled chicken breast with a light brown, slightly charred edge. Roasted carrot pieces and small golden-brown potato chunks add warm orange and brown hues, mixed in with whole pecans and dark red cranberries for a nutty and fruity touch. On top of the main layers, there are thin, translucent white cheese shavings and crispy golden croutons scattered around. The salad appears lightly drizzled with a dark balsamic dressing. A gold fork and beige napkin lie beside the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, substitute the turkey with chickpeas or tofu and omit the Parmesan or use a vegan cheese alternative. Also, use a plant-based butter or olive oil for toasting the stuffing.