Looking for a healthy way to use up the leftover turkey from Thanksgiving? Try this delicious and nutritious salad recipe!
 

INGREDIENTS

• 3 slices center cut bacon, cooked and crumbled

• 6 oz cooked turkey breast

• 2 cups cubes butternut squash, 3/4 inch dice

• olive oil spray

• 1/8 tsp kosher salt

• black pepper, to taste

• 3 cups spring mix lettuce

• 3/4 oz crumbled feta

• 1/4 cup pecan halves

• 2 tbsp craisins
   

For the vinaigrette:

• 1 tsp dijon mustard

• 4 tsp olive oil

• 2 tbsp plus 1 tsp red wine vinegar

• 1 tsp maple syrup

• 1/4 teaspoon kosher salt

• 2 tablespoons chopped red onion
   

INSTRUCTIONS

• Preheat the oven to 425F. Place the butternut on a large nonstick baking sheet, spray with oil, season with salt and pepper and bake 15 minutes, turn then cook an additional 10 minutes, or until tender. Let cool a few minutes.

• Meanwhile combine the dressing ingredients in a small bowl and whisk.

• Divide the lettuce between two plates, top each with half of the remaining ingredients and dressing.

Recipe from: https://www.skinnytaste.com/leftover-turkey-harvest-cobb-salad/