Thanksgiving Leftovers Salad
When my husband was doing his food blog, we made a deep-fried turkey (which I really need to re-shoot and post — it’s the best way to eat turkey, hands down). But that left us with a whole bird between two adults and a two-year-old.
So, in an effort to use up the leftovers, we came up with this Thanksgiving Leftovers Salad — and now, every year, I make sure to have extra turkey just so I can make it again. It’s fresh, flavorful, and the perfect way to bring all your Thanksgiving favorites back to life the next day.
The Ingredients
I pulled together our leftover turkey, cranberry jelly, and Manchego cheese from our Thanksgiving cheese board, plus a few fresh add-ins to make it bright and satisfying (see recipe card below).
But this salad is endlessly customizable — use what you have! Try:
-
Air-fried leftover stuffing as croutons
-
Roasted veggies reheated
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Or even blend a little pecan pie into your dressing for a subtle sweetness
The result? A hearty, crave-worthy salad that celebrates all the best Thanksgiving flavors in one bowl.
The Method
- Roast the Sweet Potatoes:
Start by preheating your oven to 375°F. Thinly slice your sweet potatoes, toss them with olive oil, salt, and pepper, and spread them in a single layer. Roast for about 30 minutes, flipping halfway through. - Cook the Bacon and Nuts:
While the potatoes roast, place the chopped bacon on another baking sheet and bake until crisp. Then toss in pistachios and smoked paprika, and bake for another few minutes to toast. - Make the Dressing:
Whisk together olive oil, balsamic vinegar, cranberry sauce, thyme, oregano, honey, and salt and pepper. The cranberry adds tang, the honey adds balance, and the herbs keep it festive. - Assemble the Salad:
Let the potatoes and bacon cool slightly. Layer your greens, turkey, roasted potatoes, Manchego cheese, and the bacon-pistachio mix. Drizzle with the cranberry dressing and toss lightly.
Pairings
This salad pairs beautifully with a cozy fall soup or a simple slice of sourdough.
The cranberry vinaigrette is tangy and herby, but if you like a sweeter dressing, add a drizzle of maple syrup or blend in a spoonful of leftover pecan pie (trust me, it works!).
Thanksgiving Leftovers Salad
Equipment
- Oven
Ingredients
- 4 cups leafy greens
- 1 cup chopped turkey leftover Thanksgiving turkey or deli roasted turkey
- 1 medium sweet potato thinly sliced and roasted
- 4 ounces Manchego cheese thinly shaved
- 4 slices bacon
- ⅛ cup shelled pistachios
- 1 teaspoon smoked paprika
Dressing
- ½ cup olive oil + 1 tsp for roasting
- ¼ cup white or black balsamic vinegar
- ¼ cup cranberry sauce whole berry works best
- 1 sprig thyme leaves only
- ¼ teaspoon oregano
- 1 tablespoon honey
- ⅛ teaspoon salt and pepper, or to taste
Instructions
- Preheat oven to 375°F (190°C).
- Toss thinly sliced sweet potato slices with 1 tsp olive oil, salt, and pepper. Roast for 30 minutes, flipping halfway through.
- On a separate baking sheet, bake chopped bacon until crisp. Add pistachios and smoked paprika; bake another 3–5 minutes.
- In a small bowl or jar, whisk all dressing ingredients until combined.
- Let potatoes and bacon cool slightly. Layer greens, turkey, roasted potatoes, Manchego cheese, and bacon-pistachio mixture.
- Drizzle with cranberry vinaigrette and serve immediately.
welcome!
Hi, I'm Margot Searls and my hope is to turn around recipes from my table to yours. The food you put on your table can truly turn your lifestyle around for the better—hence Turned Around Table.
