Leftover Turkey Harvest Cobb Salad

About This Recipe

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

Ingredients

• 3 slices center cut bacon (cooked and crumbled)
• 6 oz cooked turkey breast
• 2 cups cubes butternut squash (3/4 inch dice)
• olive oil spray
• 1/8 tsp kosher salt
• black pepper (to taste)
• 3 cups spring mix lettuce
• 3/4 oz crumbled feta
• 1/4 cup pecan halves
• 2 tbsp craisins
• 1 tsp dijon mustard
• 4 tsp olive oil
• 2 tbsp plus 1 tsp red wine vinegar
• 1 tsp maple syrup
• 1/4 teaspoon kosher salt
• 2 tablespoons chopped red onion

Instructions

1. Preheat the oven to 425F. Place the butternut on a large nonstick baking sheet, spray with oil, season with salt and pepper and bake 15 minutes, turn then cook an additional 10 minutes, or until tender. Let cool a few minutes.
2. Meanwhile combine the dressing ingredients in a small bowl and whisk.
3. Divide the lettuce between two plates, top each with half of the remaining ingredients and dressing.