Description
This flavorful Leftover Thanksgiving Salad transforms your holiday remnants into a fresh, vibrant dish. Combining crunchy toasted stuffing croutons, tender roasted vegetables, fresh greens, and turkey slices, all tossed in a tangy cranberry vinaigrette, this salad is a perfect way to enjoy Thanksgiving flavors in a light, satisfying meal.
Ingredients
Scale
For the Salad
- 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
- Toast the Stuffing: Preheat your oven to 400°F. Spread the stuffing pieces evenly on a large baking sheet and drizzle with melted butter. Bake for about 15 minutes or until the bread is nicely toasted and crispy, creating delicious stuffing croutons.
- Prepare the Vinaigrette: While the stuffing bakes, whisk together cranberry sauce, extra-virgin olive oil, freshly squeezed orange juice, and red wine vinegar in a small bowl. Add honey, Dijon mustard, fresh thyme leaves, and season with a pinch of kosher salt and crushed red pepper flakes. Whisk until smooth and well combined.
- Assemble the Salad: In a large mixing bowl, toss the baby spinach and arugula with leftover roasted vegetables, toasted pecans, and the prepared cranberry vinaigrette. Gently mix to combine the flavors evenly.
- Add Turkey and Toppings: Top the tossed salad with thinly sliced leftover turkey, toasted stuffing croutons, and sprinkle shaved Parmesan cheese over the top to finish. Serve immediately for the best texture and flavor.
Notes
- Use any leftover roasted vegetables you have on hand, such as Brussels sprouts, squash, or sweet potatoes.
- For a nut-free version, omit the pecans or substitute with seeds like pumpkin or sunflower seeds.
- Ensure the stuffing is fully toasted to provide a crunchy texture rather than soggy bites.
- The vinaigrette can be adjusted for sweetness or acidity by varying the honey or vinegar amount to suit your taste.
- This salad is best assembled and served fresh but can be prepped ahead by preparing ingredients separately and combining just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Keywords: leftover salad, Thanksgiving leftovers, turkey salad, stuffing croutons, cranberry vinaigrette, roasted vegetables salad
