THANKSGIVING LEFTOVERS SALAD

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

Cook Mode Prevent your screen from going dark

Instructions

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.
In a blender, mix all vinaigrette ingredients until smooth. Season to taste with additional salt and pepper.
Add all salad ingredients to a bowl of POWER CRUNCH.
Top with cornbread croutons. Drizzle with vinaigrette. Enjoy!