This fast and satisfying salad uses up the best that Thanksgiving has to offer in a healthy and delicious meal that helps you feel good again after a day of indulgences. Roasted veggies, turkey, and tangy shallot dressing all layered into this filling and delicious salad.
No matter how well I plan, we always have a ton of Thanksgiving leftovers. Typically, I’m not a leftovers fan. To me, it feels boring or “meh” to eat a plate full of last-night’s dinner. But I also hate wasting food.
That’s why instead of regular “leftovers”, I like to transform my Thanksgiving meal into a refreshing and satisfying “harvest” style salad. This recipe not only uses up most of my leftovers, but it also hits all the major players — protein, fat and fiber — to feel satisfied and promote my wellness goals after a day of indulgences.
Recipe Highlights
- High protein: Thanks to the plethora of leftover turkey (or chicken or ham!).
- Low carb: Use up those tasty leftover veggies.
- High fiber: Depending on the veggies used, you can get around 10 grams of fiber!
- Super satisfying: Protein, fat and fiber helps to fill you up and prevent hunger.
- Easy to prep: Throw the leftovers into a bowl and top with this refreshing dressing!
Key Ingredients
Leftover Turkey
Or chicken or ham… really, whatever leftover protein you have on hand. Classic roast turkey is packed with protein to make you feel full and satisfied. By transforming it into a salad, you can bring new life into all those leftovers you need to make use of. Just make sure to have between 4-6 ounces of leftover turkey (or any other leftover meat or poultry) to ensure you’re raising satiety hormones enough to feel full.
Leftover Veggies
Garlicky green beans, roasted cauliflower, bacon Brussels sprouts — take whatever you have on hand and toss it in the bowl! All of these veggies are loaded with beneficial nutrients and fiber to support weight loss and wellness goals.
Related: Garlic Marinated Roasted Fall Veggies
Goat Cheese
Cheese adds both fat and protein to keep you full and satisfied. It also helps to transform your salad from “leftovers” to a delicious “harvest salad” that you’d likely see on a restaurant menu.
Shallot Dressing
My simple homemade shallot dressing is the only thing you really need to prep in this recipe. With only four ingredients, it helps to lighten and brighten the meal.
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Equipment Needed
- Handheld immersion blender: You can also use a food processor, but an immersion blender is so much easier for prep and clean-up.
How To Make This Recipe
Prep the salad dressing by tossing all of the ingredients into a measuring cup and blending with an immersion blender until smooth.
Grab your leftovers and leafy greens and throw it into a large bowl. Top with goat cheese and your shallot dressing before tossing to combine. Enjoy!
Ingredient Swaps
- Turkey: You can use any leftover proteins you have after Thanksgiving. Ham, chicken, turkey — all of it works. You can even do a little of each! Just make sure the total is at least 4 ounces per salad.
- Veggies: Stick to any of the non-starchy leftover veggies such as Brussels sprouts, green beans, cauliflower, broccoli, carrots, and squash. If you aren’t very carb sensitive, then you can also throw in some roasted sweet potato, but keep it to 1/2 cup to keep the glycemic load on the lower side.
- Goat cheese: Feta tastes great in this, too! If plant-based, sub in 2-4 tablespoons of toasted pumpkin seeds instead.
- Leafy greens: I used classic mixed greens, but you can also use others like arugula, romaine, baby mustard greens, or kale.
Storing and Meal Prep
I recommend keeping each individual ingredient stored separately in the fridge to prevent everything from getting mushy. Keep leftover shallot dressing stored in a glass jar in the fridge for up to 5 days.
Tips From The Nutritionist
Autumn Bates, CCN, MS, BS, CPT
Most thanksgiving dinner leftovers are fair game, but try and avoid those that are loaded with sugar or refined carbs. This includes classics like stuffing, cornbread, and cranberry sauce. Having these as a treat on Thanksgiving is perfectly fine, but if you want to get back to feeling your best after the holidays, then stick to leftovers that are naturally high in protein and fiber for this salad.
FAQ’s
No need! Most “harvest salads” are eaten cold anyway, which also makes this next-day meal super easy to prep.
Avoid those high in flour, sugar or processed carbs. These are okay to have in small amounts as a treat during the holiday dinner, but shouldn’t be consumed on a daily basis. Instead, stick to leftovers that are centered around veggies and protein.
Other Recipes You May Love
- Garlic Marinated + Roasted Fall Veggies: The most flavor-packed way to prep veggies.
- The Best Healthy Shepherd’s Pie Recipe: The healthiest spin on the beloved classic.
- High Protein Sweet Potato Kale Soup: One pot, loaded with flavor, and super high in protein.
Did you love this recipe? Let me know in the comments below!
Thanksgiving Leftover Salad
Ingredients
Salad
- 2 cups mixed greens
- 1-2 cups leftover roasted or sautéed veggies
- 4 ounces leftover turkey
- 1 tablespoon goat cheese
Shallot Salad Dressing
- 1/4 cup olive oil
- 1 small shallot chopped
- 2 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
Instructions
- In a measuring cup, add all of the salad dressing ingredients. Blend until smooth with a handheld immersion blender.
- Put all salad ingredients into a large bowl. Drizzle with 1-2 tablespoons of the salad dressing before tossing to combine.
Notes
- The salad dressing makes enough for 3-4 salads. Store leftovers in a jar in the fridge for up to 5 days. It will harden a bit in the fridge, so just let it sit at room temperature and give it a quick shake before using next time.
- The nutrition facts will vary depending on the type of protein and veggies you use. I used turkey and a serving of my garlic marinated roasted vegetables as reference when calculating the macros.
Equipment
Nutrition
Did you try this recipe?
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