Thanksgiving is arguably my favorite holiday. I love everything about it, from the food to the traditions, and it’s important for me to try to pass that holiday love on to my children. So it’s fitting that my first recipe be a Thanksgiving inspired one, since I have chosen this holiday weekend to officially launch my food blog.
What’s great about this recipe is that it can be done as you’re cooking the rest of your Thanksgiving fare. I had leftover butternut squash from the soup I was preparing, and decided to cube it and roast it in the oven. Once it cooled, I put it into the refrigerator, earmarked for this leftover salad. Same thing with the sweet potatoes, I had some leftover from the sweet potato casserole and so I cubed and roasted it in the oven along with the butternut squash.
We also always have leftover turkey since my butcher tends to give me the largest turkey he can find! And, I also like to try to be creative with how I serve the leftovers. Most of my family won’t even look at another slice of turkey until the next major Jewish holiday. But, they don’t seem to mind it in this delicious and refreshing salad. I served this as our salad course on Shabbat lunch and it was a big hit with the entire family!
And, if you like the taste of Thanksgiving all year round, substitute the turkey for 2 cups of turkey shwarma. It’s absolutely delicious!
Thanksgiving Salad with Maple Dressing
Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 45 minutes - 1 hour
A refreshing salad that creatively uses up your Thanksgiving leftovers!
2 cups leftover diced turkey (use both white and dark meat)
2 cups cubed butternut squash and sweet potato
1/4 cup pecans, chopped
1/4 cup craisins
1 head romaine lettuce, washed and chopped
2-3 Tbsp Olive oil
Salt and pepper to taste
Maple Syrup dressing (courtesy of Martha Stewart)
2 tablespoons extra-virgin olive oil
1 tablespoon cider vinegar
2 teaspoons pure maple syrup (preferably Grade B)
1 1/2 tablespoons Dijon mustard
Coarse salt and ground pepper
Toss the butternut squash and sweet potato with olive oil, salt and pepper. Roast at 350 degrees for 45 minutes or until the squash and sweet potatoes are fork tender. Let cool.
Wash, chop and dry the lettuce. Place in a bowl with the other ingredients. Add the cooled butternut squash and sweet potato.
For the dressing: Whisk together olive oil, cider vinegar, maple syrup, and Dijon mustard. Season dressing with salt and pepper.
Add the dressing to the salad, toss and serve!