{NEW} Leftover Turkey Harvest Salad
Already planning to eat lots of salads all weekend long after our big holiday meal!
What about you?
Here’s a crazy-delicious combo for you! Enjoy this special weekend with your family & friends makes about 4 servings
Ingredients:
- 1/2 of a small butternut squash, cubed
- 1 Tbsp avocado oil, or olive oil
- 1/2 tsp paprika
- sea salt and pepper to taste
- 6 cups packed baby spinach
- 1.5 cups turkey leftovers, chopped or shredded
- 4 slices of nitrate-free bacon, cooked and crumbled
- 2 fresh, crisp apples, sliced
- 1/2 small red onion, sliced
- 1/3 cup raw walnuts
- 1/4 cup crumbled feta cheese
Honey Apple Cider Dressing:
- 3 Tbsps high-quality olive oil
- 4 Tbsps apple cider vinegar
- 2 Tbsps raw honey
- 1 fresh garlic clove, minced
- sea salt and pepper, to taste
Instructions:
- Preheat your oven to 350 degrees f. and line a baking sheet with parchment paper.
- Place the cubed butternut squash on the prepared baking tray and sprinkle with sea salt, pepper, paprika and drizzle 1 Tbsp of olive oil. Toss well to get them all coated.
- Roast in your preheated oven for about 15 minutes, or until golden brown on the sides and fork tender.
- In a large bowl add spinach, turkey leftovers, apples, walnuts, and butternut squash. Crumble bacon and feta cheese over the top.
- In a small bowl whisk all dressing ingredients together.
- Pour dressing over your salad just before serving and toss to combine.
Enjoy!
Rachel
Enjoy and remember to tag me @CleanFoodCrush in your creations!
Leftover Turkey Harvest Salad
Ingredients
- 1/2 of a small butternut squash, cubed
- 1 Tbsp avocado oil, or olive oil
- 1/2 tsp paprika
- sea salt and pepper to taste
- 6 cups packed baby spinach
- 1.5 cups turkey leftovers, chopped or shredded
- 4 slices of nitrate-free bacon, cooked and crumbled
- 2 fresh, crisp apples, sliced
- 1/2 small red onion, sliced
- 1/3 cup raw walnuts
- 1/4 cup crumbled feta cheese
-
Honey Apple Cider Dressing:
- 3 Tbsps high quality olive oil
- 4 Tbsps apple cider vinegar
- 2 Tbsps raw honey
- 1 fresh garlic clove, minced
- sea salt and pepper, to taste
Instructions
- Preheat your oven to 350 degrees f. and line a baking sheet with parchment paper.
- Place the cubed butternut squash on the prepared baking tray and sprinkle with sea salt, pepper, paprika and drizzle 1 Tbsp of olive oil. Toss well to get them all coated.
- Roast in your preheated oven for about 15 minutes, or until golden brown on the sides and fork tender.
- In a large bowl add spinach, turkey leftovers, apples, walnuts, and butternut squash. Crumble bacon and feta cheese over the top.
- In a small bowl whisk all dressing ingredients together.
- Pour dressing over your salad just before serving and toss to combine.
© Copyright Clean Food Crush ® LLC 2014-2018 - Rachel Maser - CleanFoodCrush.com
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