Spinach Salad with Roasted Turkey and Cranberry Dressing
Share
Spinach Salad with Roasted Turkey and Cranberry Dressing
Rated 3.2 stars by 5 users
Servings
2
Prep Time
15 minutes
Calories
665
Holiday leftovers can keep you eating well for days after the holiday is over. There's nothing wrong with that, but eating nothing but heavy carbs for days on end can be boring as well as make you feel sluggish and run down.
That's why I try to take the healthy part of a holiday meal, in this case turkey and cranberry sauce and turning it into a filling, nutritionally dense salad.
You can add whatever you like here. Croutons, diced potatoes, celery, and bacon are all great additions. I chose to add nuts for crunch and goat cheese for a creamy element that also happens to pair beautifully with the tart cranberry dressing.
Ingredients
- 8 cups baby spinach
- 8 ounces roasted turkey, cut into bite sized pieces
- 1/2 cup toasted pecans
- 1/2 cup crumbled goat cheese
- 3 tablespoons cranberry jelly
- 1 tablespoons Ava Jane’s Kitchen Avocado Oil
- 2 teaspoons Ava Jane's Kitchen Yucatan Honey
- 1 teaspoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Colima Sea Salt
- Black pepper
Directions
- Put the spinach, turkey, pecans, and goat cheese in a large bowl.
- Put the remaining ingredients in a jar and shake until well combined. Taste, adjust seasonings to your preference and toss with the salad.
Nutrition
Nutrition
- per serving
- Calories
- 665
Amount/Serving
% Daily Value
- Carbs
- 28 grams
- Fat
- 45 grams
- Protein
- 39 grams