Leftover Turkey Harvest Cobb Salad

Did you eat too much filling and pumpkin pie this Thanksgiving? Here's a wonderful fall cobb salad to use up that leftover turkey if you're looking for a filling, yet light meal.

Leftovers from Turkey Harvest Cobb Salad

This turkey cobb salad makes a great quick lunch this fall. You can even prepare it to take with you to work. A few other turkey recipes I love to make after Thanksgiving include Leftover Turkey Pot Pie Empanadas, Turkey Santa Fe Salad Wraps and Leftovers from turkey pot pie soup to name a few!

The dressing is a simple Maple Dijon vinaigrette that goes wonderfully with all of the autumn flavors in this salad. The portions are very generous, this is a full meal for two but can easily be shared by three.

Hope everyone had a wonderful Thanksgiving! We always have tons of leftovers that we love because they taste even better and the day is a lot more relaxed so you can really enjoy them more.

How many days can you eat cooked turkey leftovers?

If stored in the refrigerator, consume the turkey within three to four days of the day it was cooked. After cooking, you should wrap the leftovers and store in the refrigerator within two hours of serving.

Try these leftover turkey recipes:

Leftovers from Turkey Harvest Cobb Salad

466 Calories
28 protein
37 carbohydrates
26th Fats

Preparation time: 30th Minutes

Cooking time: 0 Minutes

Total time: 30th Minutes

Did you eat too much filling and pumpkin pie this Thanksgiving? Here's a wonderful way to use up that leftover turkey if you're looking for a meal that is filling, yet light.

  • 3 Discs bacon cut in the middle, cooked and crumbled
  • 6th ounce cooked turkey breast
  • 2 cups Butternut squash cubes, 3/4 inch cube
  • Olive oil spray
  • 1/8 teaspoon kosher salt
  • black pepper, taste good
  • 3 cups spring salad
  • 3/4 ounce crumbled feta
  • 1/4 Cup half pecans
  • 2 tablespoon Craisins

For the vinaigrette:

  • 1 teaspoon Dijon mustard
  • 4th teaspoon olive oil
  • 2 tablespoon plus 1 tsp red wine vinegar
  • 1 teaspoon Maple syrup
  • 1/4 teaspoon kosher salt
  • 2 tablespoon chopped red onion
  • Preheat the oven to 425F. Place the butternut on a large non-stick baking sheet, sprinkle with oil, season with salt and pepper and bake for 15 minutes, turn, then cook for another 10 minutes or until tender. Let cool for a few minutes.

  • Meanwhile, mix and whisk the dressing ingredients in a small bowl.

  • Divide the salad on two plates, cover each with half of the remaining ingredients and dressing.

Portion: 1/ 2 (from the salad), Calories: 466kcal, Carbohydrates: 37G, Protein: 28G, Fat: 26thG, Saturated fatty acids: 5.3G, Polyunsaturated fat: 4thG, Monounsaturated fatty acids: 12thG, Cholesterol: 50mg, Sodium: 660mg, Potassium: 679mg, Fiber: 9G, Sugar: 9G

Blue Smart Points: 11th

Green Smart Points: 12th

Purple Smart Points: 11th

Points +: 12th

Keywords: Fall Salad, Leftover Thanksgiving Recipe, Leftover Turkey Salad, Turkey Cobb Salad, Turkey Salad

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