We all Know the Feeling… 

Thanksgiving overload.

You should get up and run a mile to work off everything you ate, but the tryptophan has kicked in and all you want to do is lay on the couch and watch football.

Go ahead and go with it, but just make sure to try this salad the next day! Then all will be right with the world.

Lots of veggies and protein with a few surprises mixed in, all served on a bed of fresh greens. Fresh, light and nutritious, probably what your body needs the day after.  

I purposely left out all traces of carbohydrates to keep your system from getting too bogged down again. Keep it light. You’ll thank me later.

Start with a fresh bed of greens. I used romaine and spring mix combination. 

My leftovers are butternut squash and brussels sprouts from the Brussels Sprout & Butternut Squash Medley. I also had leftover figs from our Fig and Blue Cheese Appetizer. The pecans and pomegranate are from the Medley too! Hard boiled eggs were used for deviled eggs, and the crown jewel is the leftover turkey from our Foster Farms turkey. Yum!

Feel free to use whatever leftovers you have available. Green beans, ham, beets, just be sure to avoid anything that is high in carbohydrates.

Add the protein and veggies to the top of the greens.

Top with all the lighter ingredients like any nuts, cheese and pomegranate arils.

A bowl of Thanksgiving deliciousness!

Feel free to use your favorite dressing! I opted to serve mine with a tangy orange vinaigrette, but I think a buttermilk ranch would be fabulous too.

Cheers to lots of leftovers!

Thanksgiving Surplus Salad

Susan, CA Grown Mom

Because this dish is so customizable, this isn't necessarily a "recipe". This of it as a jumping off point, or inspiration for your own individualized Thanksgiving Surplus Salad!

5 from 1 vote

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course dinner, Lunch

Cuisine American

Servings 2 people

Calories 525 kcal

Ingredients

  

1x2x3x

• 2 cups mixed greens
• 1/4 cup starchy vegetables (roasted sweetpotatoes, butternut squash, or carrots)
• 1/4 cup green vegetables (brussels sprouts, green beans, etc.)
• 1/4 cup fruit (sliced figs, pomegranate arils, chopped apples, etc.)
• 1/4 cup hard boiled eggs, chopped or sliced
• 1/4 cup nuts
• 1/4 cup cheese, shredded
• 1/2 cup protein (ham or turkey)
• Salad dressing of choice, to taste

Instructions

 

• Place 2 cups mixed greens in a large salad bowl.
• Add the protein and veggies to the top of the greens.
• Top with all the lighter ingredients like any nuts, cheese and fruit.
• Add salad dressing of choice to taste. Toss the salad and enjoy!

Nutrition

Calories: 525kcalCarbohydrates: 27gProtein: 39gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 196mgSodium: 540mgPotassium: 897mgFiber: 6gSugar: 8gVitamin A: 5215IUVitamin C: 49mgCalcium: 368mgIron: 4mg

Keyword leftover, salad, thanksgiving

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