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Leftover Turkey Harvest Cobb Salad

5 from 8 votes

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.

Prep Time: 30

Cook Time: 0

Total Time: 30

Yield: 2 servings

Course: Lunch, Salad

Cuisine: American

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

Instructions

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.

Nutrition

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

- WW Points: 11

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