Left Over Turkey Salad with Cranberry Vinaigrette | A Sweet Pea Chef

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide healthy fats and protein, while sunflower seeds are often less expensive.

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese offers a similar tanginess, while cottage cheese is a lower-cost option.

In a blender, combine olive oil, red wine vinegar, balsamic vinegar, prepared cranberries from cranberry sauce, Dijon mustard, a small garlic clove, sea salt, and ground black pepper.

Blend the vinaigrette until very smooth and set aside.

Heat a pan over medium heat.

Add raw pecans and pure maple syrup to the pan.

Stir the pecans consistently until the maple syrup crystallizes and coats the pecans, about five to eight minutes.

In a large bowl, assemble the salad with fresh baby spinach, leftover turkey, crumbled goat cheese, diced avocado, and candy pecans (chopped if desired).

Drizzle the cranberry Dijon vinaigrette over the salad and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens