Thanksgiving Leftover Statement Salad

Ingredients

• 2 cups stuffing
• 1/2 cup cranberry sauce
• 2 tablespoons Dijon mustard
• 1/4 cup apple cider vinegar
• 2 tablespoons honey
• Salt and pepper, to taste
• 2 tablespoons extra virgin olive oil
• 6 cups salad greens (whatever you’ve got on hand if this is a leftover scenario, I enjoy
• pring mix or baby kale)
• 2 cups leftover turkey or 1 rotisserie chicken, skin removed and shredded
• 1 1/2 cups gravy
• 1 to 1 1/2 cups roasted butternut squash
• 1 avocado, diced
• 1 to 1 1/2 cups baby carrots, chopped
• 1 cup blue cheese or goat cheese (or whatever else will crumble from your leftover cheese plate!)
• 1 to 1 1/2 cups roasted Brussels sprouts
• 1 cup pecans, roasted and chopped

Directions

1. 1Preheat oven to 350°F.
2. 2Place stuffing on a sheet tray and break it up to make large crumbles of stuffing (think: croutons!). Bake for 8-10 minutes or until crispy.
3. 3In a large mixing bowl, whisk together the cranberry sauce, Dijon mustard, apple cider vinegar, honey, salt and pepper. Continue whisking and stream in the olive oil.
4. 4Add turkey and gravy to a small saucepan over medium heat. Cook until it is heated through.
5. 5Toss salad greens in the dressing. On a large cutting board or flat platter, arrange dressed salad greens to make a base. Arrange in rows across the greens – crispy stuffing croutons, turkey in gravy, butternut squash, avocado, carrots, cheese, Brussels sprouts and pecans.