After Thanksgiving Turkey ‘n Fruit Salad

After Thanksgiving Turkey ‘n Fruit Salad
So the “big meal” is over and you’re wondering what to do with leftovers consisting of “this and that.” Well make a salad of course! When tummies are still full from the lingering effects of heavier Thanksgiving Day dishes, a lighter main course salad chock-full of this holiday’s comforting flavors will be a welcome sight. Don’t have all these ingredients? No worries, just use whatever yummy fruit and veggie leftovers you have in the fridge.

Yield: about 4 servings
  • 2 teaspoons lemon juice
  • 1 medium Granny Smith apple, unpeeled, cored and cut into chunks
  • 1 medium red apple, unpeeled, cored and cut into chunks
  • 1 large ripe pear, unpeeled, cored and cut into chunks
  • 2 medium raw sweet potatoes, peeled, cut into cubes
  • 1/2 cup raw sliced green beans
  • 1 large raw yellow beet, peeled, cut into cubes
  • 1 cup grapes, halved if desired
  • 4 cups cooked turkey, cut into cubes
  • 2 green onions, trimmed and sliced
  • 1 cup cooked brown rice, quinoa or couscous (or a combination as I used)
  • 1 cup pecan or walnut halves, toasted
  • 2 tablespoons pomegranate seeds
  • 3 tablespoons dried cherries or cranberries (I like apple-juice sweetened by Eden)
  • Salt and pepper to taste
  • 1/4 cup Creamy Honey-Dijon Dressing (or a healthier mayo such as Hellmann’s Olive Oil or Spectrum)
  • Large lettuce leaves (such as romaine, red or green leaf)
  • 1 tablespoon freshly snipped dill (optional for garnish)
  1. In a large bowl, toss chopped apples and pears with lemon juice. (to prevent browning)
  2. Steam or boil sweet potatoes, green beans and beets for about 5 minutes or until tender. Drain well; let cool. (Or use whatever raw vegetables you have leftover. Cooked vegetables are fine as well.)
  3. Gently combine apples and pears along with cooked vegetables and remaining ingredients except dressing or mayonnaise.
  4. Lightly toss salad with Creamy Honey-Dijon Dressing (or mayonnaise) Cover; chill for about 4 hours.
  5. Taste; add additional salt and pepper if desired.
  6. Line a serving bowl with lettuce leaves. Spoon salad into bowl. Garnish with dill sprigs. (optional)
MPM Mini-Bites
Make Ahead and Storage Tips: salad may be assembled without dressing up to 1 day ahead. Cover and refrigerate. Use leftover salad within 1 day. Dressing may be stored up to 3 days; cover and refrigerate. Stir before using.

If you can, choose firmer pears such as Anjou or Bosc which are less likely to brown than Bartlett.

No time to make the Creamy Honey-Dijon Dressing? This salad would also be delicious with a healthier mayonnaise such as Spectrum or Hellmann’s Olive Oil Mayonnaise.

Maple-Orange Glazed Turkey Breast or leftover roasted chicken would be absolutely delicious in the salad!

4 Responses

  1. Now I can't wait till AFTER Thanksgiving! I love this combo, Linda! Pinning, SU'd!
    • Linda Shapiro (Meal Planning Maven)
      Thanks Kc! I am so excited about this salad! Hubbie and I had it for dinner twice and were so sad when it was all gone...that's how yummy it is! Thanks for all your ROCK my friend!
  2. I love this! So full of wonderful things!
    • Linda Shapiro (Meal Planning Maven)
      Thanks so much for your kind words! I hope you have the chance to try some of these soon!

I'd Love to Hear from You... Talk to Me!