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.
Yield: 2 servings
5 from 1 vote

Leftover Turkey Harvest Cobb Salad

Prep Time: 30 mins
Cook Time: 0 mins
Total Time: 30 mins
Course: Lunch, Salad
Cuisine: American
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.

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
Blue Smart Points: 11
Green Smart Points: 12
Purple Smart Points: 11
Points +: 12