Leftover Turkey Salad
This Turkey Salad is a simple and delicious way to use up leftover turkey from Thanksgiving dinner or throughout the year!
Servings: 4
Ingredients
For the Dressing
- 2 tablespoons canola or vegetable oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon finely chopped shallot
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon maple syrup
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
For the Salad
- 8 cups baby spinach
- 1 1/2 cups chopped or shredded roasted turkey
- 1 large Red Delicious apple , cored and chopped or sliced
- 3/4 cup smoked Gouda cheese , cubed, shredded, or shaved
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans ,toasted
Instructions
- Put all the dressing ingredients in a jar with a tightly fitted lid. Shake vigorously for about 10 seconds to incorporate.
- Toss together the salad ingredients in a large bowl.
- Drizzle the dressing on top of the spinach mixture and gently toss together. Serve immediately and enjoy!
Notes
Recipe Variations
- Replace the maple syrup with honey
- Swap out the Gouda cheese for Gruyere, Monterey Jack, or Muenster.
- Instead of pecans, use walnuts.
- Toss in some candied nuts, instead of roasted!
- Use pear in place of the apple - or both!
- Try leftover roasted chicken year round!
Nutrition
Calories: 447kcal | Carbohydrates: 29g | Protein: 21g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 69mg | Sodium: 468mg | Potassium: 590mg | Fiber: 5g | Sugar: 21g | Vitamin A: 5886IU | Vitamin C: 21mg | Calcium: 342mg | Iron: 3mg