Leftover Turkey Winter Cobb Salad

If you are anything like me, you will be indulging just a bit too much this Thanksgiving.  The food is just too good!  Stuffing, Turkey and mashed potatoes with gravy!  MMMmm I can hardly wait.  Here’s a delicious way to use up some of that leftover turkey if you’re looking for a meal that will be filling yet light.  This Leftover Turkey Winter Cobb Salad will start your post Thanksgiving detox so you can indulge on all those Christmas cookies that will be gracing your house in the coming weeks.

This salad is a nice change from your typical Cobb Salad, it pulls in some flavors of winter to fill you up but still be light in calories.  Crisp baby spinach is topped with lean protein for your leftover roasted turkey and hard boiled eggs.  The addition of bright red pomegranate arils brings a crisp crunch and tartness to this salad that is surprisingly tasty.  As with any Cobb Salad you can’t forget the Blue cheese, I use a crumbled Danish blue cheese, it has a milder flavor composition and will not overpower the rest of the ingredients.

I like to stray from the typical cobb salad dressing which is blue cheese based for this recipe.  Not only does blue cheese get a bit too heavy but pungent as well, and let’s face it after you just indulged all day on Thanksgiving goodness a light vinaigrette sounds much better!  This Honey Mustard Vinagrette is only 5 ingredients, that’s right only 5!.  Not only is it versatile you can use it on a variety of salads but it is super simple to make!

I hope all of you enjoy your Thanksgiving Holiday with friends and loved ones!  If perchance you do over indulge don’t worry you can jumpstart your detox with this Leftover Turkey Cobb Salad.

Enjoy!

Salad Ingredients:

• 8 oz Baby spinach
• 6 oz Leftover Turkey breast, shredded
• 3 oz Crumbled Blue Cheese
• 3 oz Cooked bacon, chopped
• 2 Eggs; hardboiled, peeled and sliced
• 4 oz Pomegranite seeds

 

Honey Mustard Vinagrette Ingredients:

• 2 Tablespoons Honey
• 2 Tablespoons Dijon mustard
• 1/4 Cup olive oil
• 1/4 Cup Lemon Juice
• salt and pepper to taste

 

Directions:

In a medium mixing bowl combine all vinaigrette ingredients, whisk to combine and set aside.

Place the Baby Spinach in a large serving bowl.  Top the spinach with all of the remaining ingredients.  I like to arrange them in a line right next to each other for aesthetic purposes.

Serve, top with Honey Mustard Vinagrette and enjoy!

Pin this Leftover Turkey Winter Cobb Salad to your favorite Salad or Holiday board in Pinterest!