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Thanksgiving Salad
Thanksgiving Salad (Photo: Karina Arnold)
Karina Arnold made this salad using leftovers greens and bread.
1-2 handfuls spinach
2 cups spiralized butternut squash or zoodle of choice (Karina bought premade)
2/3 cup broccoli
¼ cup chopped red onion
4 cherry tomatoes, halved
Slices leftover turkey (Karina used seasoned tempeh strips)
1 oz. shredded Parmesan cheese
2 Tbsp. Italian dressing
Salt and pepper to taste
Corn bread for the side
Place greens, veggies and zoodles in a large bowl. Over the stove, grease a pan with a dash of olive oil. Sauté turkey over medium heat in pan. Add herbs and spices of choice. Once turkey is slightly warm, lay on salad and sprinkle cheese. Drizzle dressing over salad.
For corn bread: slice in half and slather butter in middle. Warm corn bread by wrapping in damp paper towel (to preserve moist bread rather than crumbly) and microwave for about 30 seconds or until butter is soft and bread is warm. Eat with your salad and enjoy!
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