5.0 from 24 votes
Leftover Turkey Harvest Cobb Salad
Did you eat too much stuffing and pumpkin pie this Thanksgiving? Here's a wonderful way to use up any of that leftover turkey if you're looking for a meal that will be filling yet light.
Prep Time
30 mins
Total Time
30 mins
Servings: 2 servings
Calories: 466 kcal
Course:
Salad , Lunch
Cuisine:
American
Ingredients
- 3 lices center cut bacon (cooked and crumbled)
- 1 tsp Dijon mustard
- 6 oz cooked turkey breast
- 4 tsp olive oil
- 2 cups cubes butternut squash (3/4 inch dice)
- 2 tbsp plus 1 tsp red wine vinegar
- Olive oil spray
- 1 tsp maple syrup
- 1/8 tsp kosher salt
- 1/4 teaspoon kosher salt
- black pepper (to taste)
- 2 tablespoons chopped red onion
- 3 cups spring mix lettuce
- 3/4 oz crumbled feta
- 1/4 cup pecan halves
- 2 tbsp craisins
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.
Cup of Yum
Nutrition Information
Serving
1/2(of the salad)
Calories
466kcal
(23%)
Carbohydrates
37g
(12%)
Protein
28g
(56%)
Fat
26g
(40%)
Saturated Fat
5.3g
(27%)
Polyunsaturated Fat
4g
Monounsaturated Fat
12g
Cholesterol
50mg
(17%)
Sodium
660mg
(28%)
Potassium
679mg
(19%)
Fiber
9g
(36%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 466
% Daily Value*
| Serving | 1/2(of the salad) | |
| Calories | 466kcal | 23% |
| Carbohydrates | 37g | 12% |
| Protein | 28g | 56% |
| Fat | 26g | 40% |
| Saturated Fat | 5.3g | 27% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 50mg | 17% |
| Sodium | 660mg | 28% |
| Potassium | 679mg | 14% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.