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Thanksgiving Turkey Salad with Cranberry Vinaigrette
For the dressing:
• ¼ cup leftover cranberry sauce
• 2 Tbsp sherry vinegar
• 1 tsp Dijon mustard
• ¼ cup olive oil
• 1 Tbsp chopped fresh parsley
For the salad:
• 1-2 cups shredded leftover turkey
• ¼ cup chopped pecans and/or walnuts, toasted
• 1-2 cups chopped leftover roasted squash or sweet potato
• 1 bulb fresh fennel, thinly sliced
• 4 cups arugula
• ¼ cup crumbled chevre goat cheese or sharp cheddar cheese
• Salt and Pepper
For the dressing combine all dressing ingredients and mix well until smooth. Season with salt and pepper to taste and set aside.
In a large bowl combine the greens and fennel. In another bowl combine the turkey, nuts and squash. Add roughly half the dressing to each bowl (always start with less and add more if you need it). Toss everything well and season each as needed with salt and pepper. Put greens and fennel down on a medium serving platter. Top with the dressed turkey and squash mixture. Sprinkle with crumbled cheese and serve. Serves 3-4
