Leftover Thanksgiving Salad Bowl

Name: Leftover Thanksgiving Salad Bowl
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 3
Cuisine: American
Ingredients: 1 Taylor Farms 50/50 Blend; 1 cup roasted leftover vegetables (carrots + Brussels sprouts); 1 cup diced leftover turkey breast; ⅓ cup pecans; ⅓ cup pomegranate seeds

After everything has been put away, dishes washed, and (often unintentional) naps taken, one of the most beloved Thanksgiving traditions is figuring out what in the world to do with all the leftovers. Some may opt to simply reheat some choice selections until they get tired of them, while others choose to go the sandwich route and just pile a bunch of stuff on their bread of choice—which may involve a leftover roll or two.

Do you have some vegetables and turkey left over and want to try something a little different? Of course, you do.

This incredibly easy Leftover Thanksgiving Salad Bowl offers a simple solution: dice up that turkey, find your leftover roasted veggies, and throw it all on a pile of fresh spinach & spring mix with your favorite vinaigrette. Top it off with some pecans and pomegranates, and you’re left with the most innovative (and flavorful) use of Thanksgiving leftovers yet.

Total TIME:
15 minutes

SERVINGS:
3

Ingredients

1 Taylor Farms 50/50 Blend
1 cup roasted leftover vegetables (carrots + Brussels sprouts)
1 cup diced leftover turkey breast
⅓ cup pecans
⅓ cup pomegranate seeds
Raspberry vinaigrette

Directions

Divide the 50/50 mix into three shallow bowls.
Dice your leftover turkey and any leftover roasted vegetables you want to use, such as carrots, Brussels sprouts, or cauliflower. (If you don’t have leftover roasted veggies on hand, feel free to skip that ingredient, or quickly roast diced vegetables tossed with olive oil in a 425 degree oven for about 15 minutes, turning at least once.)
Top salads evenly with roasted leftover vegetables, diced turkey breast, pecans, and pomegranate seeds.
Take another nap.

Yes, Use Whatever You’d Like!

While this recipe calls for leftover carrots and Brussels sprouts, the beauty of it all is that you can go with whatever leftovers you have on hand. Have some asparagus taking up room in the fridge? Give it a quick broil and toss it on. Butternut squash, green beans, cauliflower—all of those will work as well.

Did your family buck tradition and roast a chicken instead of a turkey? Who cares? Use that too. There are no rules; this is your time to shine. You can even throw in some of that gelatinous cranberry sauce if you want to increase the fruit content even more. It may look a little strange, but we’re sure it’s fine. Besides, Thanksgiving food seems to have this magic to it that allows all of it to work together no matter what it is.