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THANKSGIVING LEFTOVERS SALAD

80 Acres Farms Thanksgiving Leftovers Salad
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This delicious salad paired with a cranberry balsamic vinaigrette is a perfect way to use up all of those Thanksgiving leftovers, but you may end up craving it all year long!

  • Author: 80 Acres Farms
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes

Ingredients

Units Scale

FOR THE SALAD

4 oz. 80 Acres Farms POWER CRUNCH leftover turkey, cut into bite-sized pieces leftover roasted sweet potatoes leftover roasted Brussels sprouts leftover corn whatever other leftovers you want to add!

FOR THE CORNBREAD CROUTONS

3 cups cornbread, cut into bite-sized pieces Olive oil, for roasting Salt and pepper, to taste

FOR THE CRANBERRY BALSAMIC VINAIGRETTE

1/4 cup balsamic vinegar 2 tbsp. cranberry sauce 1 tbsp. pure maple syrup 1 garlic clove, chopped 1/4 cup olive oil Salt and pepper, to taste

Instructions

  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment.
  2. Place the cornbread on the sheet and toss with olive oil, salt, and pepper.
  3. Bake for 15 minutes or until golden and crunchy.
  4. In a blender, mix all vinaigrette ingredients until smooth. Season to taste with additional salt and pepper.
  5. Add all salad ingredients to a bowl of POWER CRUNCH.
  6. Top with cornbread croutons. Drizzle with vinaigrette. Enjoy!