Leftover Turkey Harvest Cobb Salad
"Did you indulge a bit too much in stuffing and pumpkin pie this Thanksgiving? If you have some leftover turkey and are craving a dish that strikes the perfect balance between hearty and refreshing, this is the recipe for you!" Recipe title: "Leftover Turkey Harvest Cobb Salad"
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Ingredients
- 3 slices center cut bacon
- 1/8 tsp kosher salt
- black pepper
- 3 cups spring mix lettuce
- 3/4 oz crumbled feta
- 1/4 cup pecan halves
- 2 tbsp craisins
- 1 tsp dijon mustard
- 4 tsp olive oil
- 2 tbsp plus 1 tsp red wine vinegar
- 1 tsp maple syrup
- 1/4 teaspoon kosher salt
- 2 tablespoons chopped red onion
- 2 cups cubes butternut squash
- olive oil spray
- 6 oz cooked turkey breast
Instructions
- 1
Begin by setting your oven temperature to 425°F. Arrange the butternut squash on a spacious nonstick baking tray, mist it lightly with cooking spray, then season with salt and pepper. Roast for 15 minutes, flip the pieces, and continue cooking for another 10 minutes or until they become tender. Allow to cool for a few minutes afterward.
- 2
In the meantime, in a small bowl, mix together the ingredients for the dressing and whisk until well combined.
- 3
On two separate plates, evenly distribute the lettuce, then layer each with half of the remaining ingredients and drizzle with the prepared dressing.