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Leftover Turkey Harvest Salad

Ingredients

  • 1/2 of a small butternut squash cubed
  • 1 Tbsp avocado oil or olive oil
  • 1/2 tsp paprika
  • sea salt and pepper to taste
  • 6 cups packed baby spinach
  • 1.5 cups turkey leftovers chopped or shredded
  • 4 slices of nitrate-free bacon cooked and crumbled
  • 2 fresh crisp apples, sliced
  • 1/2 small red onion sliced
  • 1/3 cup raw walnuts
  • 1/4 cup crumbled feta cheese

Honey Apple Cider Dressing:

  • 3 Tbsps high quality olive oil
  • 4 Tbsps apple cider vinegar
  • 2 Tbsps raw honey
  • 1 fresh garlic clove minced
  • sea salt and pepper to taste

Instructions

  • Preheat your oven to 350 degrees f. and line a baking sheet with parchment paper.
  • Place the cubed butternut squash on the prepared baking tray and sprinkle with sea salt, pepper, paprika and drizzle 1 Tbsp of olive oil. Toss well to get them all coated.
  • Roast in your preheated oven for about 15 minutes, or until golden brown on the sides and fork tender.
  • In a large bowl add spinach, turkey leftovers, apples, walnuts, and butternut squash. Crumble bacon and feta cheese over the top.
  • In a small bowl whisk all dressing ingredients together.
  • Pour dressing over your salad just before serving and toss to combine.