Leftover Turkey Harvest Cobb Salad

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.

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! I am so grateful for all of you sharing all your meals with me on social media, it’s so great seeing so many of you cooking Skinnytaste meals. If you made something and shared it on Instagram, use the hashtag #Skinnytaste for a chance to be regrammed!

Leftover Turkey Harvest Cobb Salad

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

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

Directions:

  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.

Nutrition Information

Yield: 2 servings, Serving Size: One half (of the salad)

  • Amount Per Serving:
  • Smart Points: 12
  • Points +: 12
  • Calories: 466
  • Total Fat: 26g
  • Saturated Fat: g
  • Cholesterol: 50mg
  • Sodium: mg
  • Carbohydrates: 37g
  • Fiber: 9g
  • Sugar: 9g
  • Protein: 28g