Leftover Turkey Harvest Cobb Salad

Name: Leftover Turkey Harvest Cobb Salad
Total time: 30 min
Yield: 2 servings
Cuisine: Indonesian
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

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.

⏱️ 30 min 🔪 Prep: 30 min 📊 Medium 👁️ 19 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

2 servings

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

Steps

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.