THANKSGIVING LEFTOVER SALAD

This year be thankful for leftovers because you can try out the Roasted Root’s Thanksgiving leftover salad. Cranberry sauce makes an amazing vinaigrette especially when served over crunchy kale, tender quinoa and roasted turkey. You can also sub-out the ingredients in the salad for any other leftovers you have lying around!

under 5 mins
lunch
Updated on 10 June 2024

Ingredients for servings

    Vinaigrette

  • 1 tablespoon Cranberry Sauce

  • 1 tablespoon Balsamic Vinegar

  • 0.75 tablespoon Olive Oil

    • Salad

  • 1 cup baby Kale

  • 0.25 cup cooked Quinoa

  • 0.25 cup Turkey Meat shredded

  • 2 tablespoons fresh Cranberries

  • 0.25 medium Apple

  • 1 tablespoon Pecan halves

Directions

  • In a small bowl, whisk together the cranberry sauce, balsamic vinegar and olive oil to make the cranberry vinaigrette.

  • Add your salad ingredients to a salad bowl and pour the desired amount of cranberry vinaigrette on top. Toss and serve.

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