Thanksgiving Leftovers Salad Recipe

FOR THE DRESSING (MAKES ~2 CUPS): – 1 cup (312g) high quality extra virgin olive oil (EVOO) – 1/3 cup (75g) red wine vinegar – 1/2 cup (138g) cranberry sauce – 1 tsp (3g) garlic powder – 1/2 tsp (1.5g) salt FOR THE SALAD: – 3 cups (35g) kale, stems removed – 1 cup (10g) butter greens or romaine – 1/2 pear (67g), diced – 1 Tbsp (8g) pumpkin seeds – 1/2oz (16g) goat cheese, crumbled – 4oz (124g) turkey breast, shredded – 1/3 cup (24) stuffing croutons – 2 Tbsp (48g) cranberry red wine vinaigrette


FOR THE DRESSING: 1. Whisk all ingredients together in a small bowl.  Set aside. FOR THE CROUTONS: 1. Preheat oven to 350 degrees and line baking sheet with parchment paper. 2. Spread 1 cup of stuffing out into bite-sized pieces onto the baking sheet. 3. Bake for 20-30 minutes, or until crispy. FOR THE SALAD 1. Combine all ingredients except the dressing into a large bowl. 2. Evenly drizzle dressing on top of salad. 3. Toss salad and ensure the dressing evenly coats salad ingredients. 4. Enjoy!