Thanksgiving Surplus Salad

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Thanksgiving Surplus Salad

November 23, 2016
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Thanksgiving Surplus Salad

Thanksgiving Surplus Salad

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.

 

Thanksgiving Surplus Salad

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.

 

Leafy Greens

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

 

Thanksgiving Surplus Salad Ingredients: butternut squash, brussels sprouts, figs, pecans, pomegranates, hard boiled eggs, turkey.

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.

 

Thanksgiving Surplus Salad

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

 

Top ingredients with pecans Top with pomegranate

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

 

Thanksgiving Surplus Salad

A bowl of Thanksgiving deliciousness!

 

Thanksgiving Surplus Salad

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.

 

Thanksgiving Surplus Salad

Cheers to lots of leftovers!

 

Thanksgiving Surplus Salad

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!
Course dinner, Lunch
Cuisine American
Keyword leftover, salad, thanksgiving
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 people
Calories 525kcal
Author Susan, CA Grown Mom

Ingredients

  • 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: 525kcal | Carbohydrates: 27g | Protein: 39g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 196mg | Sodium: 540mg | Potassium: 897mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5215IU | Vitamin C: 49mg | Calcium: 368mg | Iron: 4mg

Be sure to share your Surplus Salad creations with us by snapping a pic and tagging us on social using #CAGROWN. 

Craving more CA Grown goodness? Follow us on Pinterest for fresh and fabulous recipe inspiration!

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