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 tablespoons cranberry sauce
1 tablespoon pure maple syrup
1 clove garlic, chopped
1/4 cup olive oil
salt and pepper to taste

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Instructions

FOR THE CORNBREAD CROUTONS

Preheat oven to 375°. Line a rimmed baking sheet with parchment.
Place the cornbread on the sheet and toss with olive oil, salt, and pepper.
Bake for 15 minutes or until golden and crunchy.

FOR THE CRANBERRY BALSAMIC VINAIGRETTE

In a blender, mix all vinaigrette ingredients until smooth.
Season to taste with additional salt and pepper.

FOR THE SALAD

Add all salad ingredients to a bowl of POWER CRUNCH.
Top with cornbread croutons. Drizzle with vinaigrette. Enjoy immediately!

THANKSGIVING LEFTOVERS SALAD

Ingredients

FOR THE SALAD

FOR THE CORNBREAD CROUTONS

FOR THE CRANBERRY BALSAMIC VINAIGRETTE

Instructions

FOR THE CORNBREAD CROUTONS

FOR THE CRANBERRY BALSAMIC VINAIGRETTE

FOR THE SALAD

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