Leftover Turkey Harvest Cobb Salad

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

Leftover Turkey Harvest Cobb Salad

This turkey cobb salad is a great quick lunch to make in the Fall. You can even prep it before hand to take to work. A few more leftover turkey recipes I love to make after Thanksgiving are Leftover Turkey Pot Pie Empanadas, Turkey Santa Fe Lettuce Wraps and Leftover Turkey Pot Pie Soup to name a few!

The dressing is a simple Maple Dijon Vinaigrette which is wonderful with all the Fall flavors in this salad. The portions are very generous, this is a full meal for two, but this can easily be shared between three people.

Hope everyone had a wonderful Thanksgiving! We always have tons of leftovers which we love because they taste even better and the day is much more laid back, so you really get to enjoy them more.

How many days can you eat cooked turkey leftovers?

If stored in the fridge, make sure to eat turkey within three to four days from the day it was cooked. Once cooked, you will want to wrap up the leftovers within two hours of serving and refrigerate.

Try These Leftover Turkey Recipes:

Leftover Turkey Harvest Cobb Salad

466 Cals
28 Protein
37 Carbs
26 Fats

Prep Time: 30 mins

Cook Time: 0 mins

Total Time: 30 mins

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.

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

For the vinaigrette:

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

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.
Meanwhile combine the dressing ingredients in a small bowl and whisk.
Divide the lettuce between two plates, top each with half of the remaining ingredients and dressing.

Serving: 1/2(of the salad), Calories: 466kcal, Carbohydrates: 37g, Protein: 28g, Fat: 26g, Saturated Fat: 5.3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Cholesterol: 50mg, Sodium: 660mg, Potassium: 679mg, Fiber: 9g, Sugar: 9g