LLeftover Turkey Harvest Salad with Lemon Ginger Beet Kvass Vinaigrette (Edit recipe)

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A hearty main-dish salad for the day after Thanksgiving, with roast turkey, squash, and a tangy beet kvass dressing.

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PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

14

Serves: 4

Ingredients

0.3 cups Beet Kvass - Garden Goddess, Garden Goddess Lemon Ginger Beet Kvass
5 Tbsp Extra Virgin Olive Oil, (dressing)
1 tsp Dijon Mustard
1 tsp Honey, maple syrup or honey
1 whole Shallot, small shallot, finely minced
.5 tsp Salt
3 cups Butternut Squash, peeled and cubed
2 Tbsp Olive Oil, (roasting)
3 cups Turkey, Whole, roast turkey, shredded or sliced (white and dark meat)
1 bunch Lacinato Kale, stemmed and thinly sliced
4 oz Apple Horse Kraut - Garden Goddess, lightly drained
.5 cup Pomegranate, pomegranate arils
.5 cups Pecans, Roasted, roughly chopped
2 oz Goat Cheese, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Roast the squash: Heat the oven to 425°F. Toss 3 cups butternut squash, peeled and cubed with 2 tablespoons olive oil (roasting) and a pinch of the 0.5 teaspoons salt. Spread on a sheet pan and roast until golden at the edges, turning once.
2. Make the vinaigrette: In a jar, combine 0.3 cups Garden Goddess Lemon Ginger Beet Kvass, 5 tablespoons extra-virgin olive oil (dressing), 1 teaspoons Dijon mustard, 1 teaspoons maple syrup or honey, 1 small shallot, finely minced, and the rest of the 0.5 teaspoons salt. Shake until creamy and blended. Taste before adding more salt, since the kraut brings its own.
3. Dress the turkey: Toss 3 cups roast turkey, shredded or sliced (white and dark meat) with 2 tablespoons of the vinaigrette so it soaks up the flavor. If the turkey is cold from the fridge, let it sit at room temperature while you prep the kale.
4. Massage the kale: Place 1 bunch lacinato kale, stemmed and thinly sliced in a large bowl, add about a third of the remaining vinaigrette, and massage with your hands for 1 to 2 minutes until the leaves soften and darken.
5. Assemble: Fold in the slightly cooled squash and the dressed turkey. Plate, then top each serving with about 1 oz of the 4 ounces Garden Goddess Apple Horse sauerkraut, lightly drained. Finish with 0.5 cups pomegranate arils, 0.5 cups toasted pecans, roughly chopped, and 2 ounces crumbled goat cheese (optional) if using, and drizzle with the remaining vinaigrette.

Notes

Add the kraut last and off the heat, right on top of each plate, so it stays crisp and raw. No leftovers? Swap in 1.5 lb boneless chicken thighs, seared 5 to 6 minutes per side to 165°F inside, rested 5 minutes, then sliced. Dairy-free: skip the goat cheese.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	549
Fat:	40 g
Carbohydrates:	10 g
Protein:	41 g
Cholesterol:	138 g
Sodium:	638 mg
Fiber:	1 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.