Use up all your leftovers in this Thanksgiving Leftovers Chopped Salad with easy Ranch Vinaigrette!
So many people think the days after Thanksgiving are the best days of the year…all the leftover food, it’s the meal that keeps on giving.
Whether you host Thanksgiving, or enjoy dinner at someone else’s table, you are most likely walking away with a full belly and the promise of a full belly for days to come in the form of leftovers.
I usually run to Walmart before the big day and stock up on tons of Food Storage Containers and my most favorite product of all time, Glad Press and Seal. People, Press and Seal is a savior for leftovers. It makes storage a breeze (because it sticks to everything).
Anyhow, what’s so great about this salad is you can use anything you have left…except maybe mashed potatoes…that might not be super great in a salad.
I also mixed up this ridiculously easy and crazy delicious Ranch Vinaigrette. I LOVE Ranch dressing, but I didn’t want a creamy dressing on this salad, so I decided to mix it up as a vinaigrette instead and oh yes, it was a good idea. Hidden Valley Ranch Dip packets make seasoning the dressing simple. Just add some oil and vinegar and you have a flavor packed dressing. I’m not sure why I never thought of doing this sooner!
Like I said, you can use pretty much anything you have leftover on top of a bed of chopped Romaine. I like to use Roasted Butternut Squash, Goat Cheese, some Pepitas, Pomegranate Seeds and of course turkey. Cranberries of any sort would be great on this salad, or any other leftover veggies!
Be creative…the possibilities are endless!
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Thanksgiving Leftovers Chopped Salad
Ingredients
Salad
- 2 Hearts of Romaine, chopped
- 1 1/2 cup diced turkey breast
- 1/2 cup pomegranate seeds
- 1/4 cup Pepitas
- 1/4 cup goat cheese crumbles
- 1 1/2 cups diced roasted squash
Ranch Vinaigrette
- 1 (1 ounce) packet Ranch seasoning mix
- 1 cup olive oil
- 1/2 cup white wine vinegar
- 1 tablespoon water
Instructions
- Mix all the salad ingredients together in a large bowl.
- Whisk all the Ranch Vinaigrette ingredients in a medium bowl. Pour as much dressing on top of the salad as desired. Toss and serve.
Notes
Store salad dressing in an airtight container in the refrigerator for up to 2 weeks.
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This is a sponsored conversation written by me on behalf of Glad & Hidden Valley Ranch. The opinions and text are all mine.
Yes please!!! I love the addition of squash!
This looks absolutely sensational girlfriend. I need to try this!
This is a beautiful salad. It scream fall and Thanksgiving! Good job.