Each month, Food For Thought features a new Recipe of the Month. Got leftover turkey? This sweet and crunchy salad is a perfect way to make the most of it!
Serves about 4
Ingredients
- Roasted squash (see below)
- Roasted Brussels sprouts
- ½ cup pecans or walnuts
- 1 ½ cup leftover cooked turkey
- 6 cups mixed greens
- Cranberry dressing, to taste
Instructions
- To roast squash: cook squash in microwave for four minutes, or in conventional oven for 20 minutes at 400 degrees. Allow to cool. Peel the squash, cut in half and remove the seeds and stringy parts. Cut up the remaining chunks of squash into ½ inch pieces. Toss lightly with olive oil and roast at 400 degrees for 30-40 minutes until cooked through and caramelized.
- To roast Brussels sprouts: Trim and cut into halves or quarters (depending on size). Toss lightly with olive oil and roast at 400 degrees for 30-40 minutes until cooked through and browned.
- Meanwhile, in a large skillet, toast pecans, or bake at 400 degrees for 5 minutes. WATCH CAREFULLY so they don’t burn.
- In a large salad bowl, toss greens with cranberry vinaigrette. Divide greens between salad plates, and arrange squash, Brussels sprouts, turkey and pecans on top.
Cranberry vinaigrette
(Makes one cup)
- ½ cup canned cranberry sauce, whole berry preferred
- ½ teaspoon orange zest
- ¼ cup orange juice
- 2 tablespoons balsamic vinegar
- 2 tablespoons of olive oil
- 1 teaspoon of grated fresh ginger, or 1/4 teaspoon of dried ginger
- Salt and pepper to taste
Whisk together all ingredients. If too tart, whisk in a teaspoon of white or brown sugar.