leftover turkey salad, 2 ways

Leftover Turkey Salad, 2 Ways / The Clever Carrot

Today I woke up in pain… like I ate way too much food can’t get out of bed need to stay in comfy pants all day… kind of pain. Thanksgiving dinner is not for amateurs my friend.

No matter how much agony I’m in from stuffing myself mad, I simply cannot resist Thanksgiving leftovers. We are made for each other ♥. This year, I actually planned out my leftover menu in advance making sure to maximize this delicious holiday meal. Yes, I’m a total nerd.

I made leftover turkey salad, 2 ways.

Roasted Turkey Cranberry Salad / The Clever Carrot

Salad #1 is a roasted turkey cranberry salad. It’s made of mixed greens, shredded turkey, goat cheese, quinoa, and dried cranberries. I toss it with a whole- grain honey mustard vinaigrette. The combination is sweet and satisfying.

Asian Turkey Salad / The Clever Carrot

Salad #2 is an Asian turkey salad. I toss mixed greens with shredded turkey, carrots, and cucumbers. The vinaigrette is made from sweet chili sauce & lime juice and it’s finished with some bashed up cashews. It’s crunchy, light, and refreshing.

Don’t worry about exact quantities for these salads as they are based on whatever leftovers you have on hand and according to taste. Shredded rotisserie chicken can be used too. It’s a great substitute for roasted turkey.

What are your plans for Thanksgiving leftovers?

leftover turkey salad, 2 ways
Serves: 2 people / salad
Roasted Turkey Cranberry Salad
  • 4 handfuls of mixed greens, washed and spun dry
  • 1 c. roasted turkey, shredded
  • ½ c. cooked quinoa
  • 1 handful of dried cranberries, preferably organic
  • goat cheese, crumbled
Whole-Grain Honey Mustard Vinaigrette
  • ½ c. olive oil
  • 1 tbsp. Dijon mustard
  • 1 tbsp. whole grain mustard
  • 2 tbsp. white wine vinegar
  • 1 tbsp. honey (plus more to taste)
Asian Turkey Salad
  • 4 handfuls of mixed salad leaves, washed and spun dry
  • 1 c. roasted turkey, shredded
  • 1 c. carrots, shredded
  • ½. c. cucumbers, diced or cut into small rounds
  • ⅓ c. unsalted cashews, bashed up
Sweet Chili & Lime Vinaigrette
  • ½ c. sweet chili sauce
  • 2 tbsp. fresh lime juice
  • 1 tbsp. vegetable oil
  • ¼- 1/2 tsp. sesame oil (depending on how much you like)
  1. To make the vinaigrettes, simply pour all of the ingredients into separate jam jars and shake vigorously to combine. Give them a taste and adjust to create a good balance of acidity and sweetness. Set aside.
  2. For the Roasted Turkey Cranberry Salad, cook the quinoa according to the package instructions. Allow it to cool with the lid off for about 15 minutes (this way the heat won't wilt the salad or melt the goat cheese).
  3. Grab yourself a large bowl and add the mixed greens, quinoa, shredded turkey and dried cranberries.
  4. Drizzle in some of the honey mustard vinaigrette and toss to combine.
  5. Top with crumbled goat cheese to taste.
  6. For the Asian Turkey salad, toss all of the salad ingredients into a large bowl. Top with a little sweet chili & lime vinaigrette. Give it a taste and adjust with extra sweet chili sauce and/or lime juice.

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