If you’re like most people after a HUGE Thanksgiving dinner, you not only feel you need to eat lots of left-overs but you also feel like you need to eat lighter too! I found this yummy-looking, Turkey Salad with Cranberries recipe from SweetPeaChef.com. Give it a try to satisfy both of those needs!


For The Cranberry Dijon Vinaigrette:

1/3 cup olive oil

3 tbsp red wine vinegar

1 tbsp balsamic vinegar

1/4 cup prepared cranberries

1 tbsp Dijon mustard

1 small clove garlic

1/2 tsp sea salt

1/4 tsp pepper

For The Candied Pecans:

1/4 cup raw pecans

3 tbsp pure maple syrup

For The Salad:

6 oz diced Thanksgiving turkey

4 cups baby spinach

3 oz crumbled goat cheese

1 avocado diced

1/4 cup pomegranate seeds


To make the vinaigrette dressing, in a blender, combine the olive oil, red wine vinegar, balsamic vinegar, prepared cranberries, dijon mustard, a small garlic clove, sea salt, and ground black pepper. Blend until very smooth, then set aside. If you’d like the consistency to be a tiny bit looser, you could add 1-2 tbsp. water, if desired.

To make the candied pecans, heat a pan over medium heat and add the raw pecans and pure maple syrup.

Stir the pecans pretty consistently and you’ll start to see the maple syrup crystallize and coat the pecans in a sugary coating. This should take about 5-8 minutes. Once the syrup has crystallized, remove from heat, allow to cool, and then chop.

To assemble the salad, begin with a bed of fresh baby spinach, then top with diced Thanksgiving turkey, crumbled goat cheese, diced avocado, the candied pecans, and some pomegranate seeds.

Drizzle with the cranberry dijon vinaigrette and enjoy.

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