Day-after-Thanksgiving salad

Lighten up with this post-Thanksgiving salad that features holiday flavors minus the heaviness.

Day-after-Thanksgiving salad

If you are looking for something lighter to eat in the days after Thanksgiving, try this salad that incorporates some of your favorite Thanksgiving flavors without the heaviness of the holiday meal.

Bonus: This salad uses leftovers, so it is easy to throw together and helps you clean out your fridge!

Servings: 2 meal-sized salads


  • 2 tablespoons leftover cranberry sauce
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1 tablespoon water to thin (if necessary)
  • Salt and pepper to taste
  • 6 ounces (1 to 1 1/2 cups) leftover turkey, diced or shredded
  • 4 cups mixed greens (lettuce, baby kale, spinach)
  • 1 cup leftover prepared vegetables (sweet potatoes, brussels sprouts, green beans or a combination)
  • 1 medium apple or firm-fleshed pear, diced
  • 1/4 cup pepitas (pumpkin seeds)


  1. In a blender, combine cranberry sauce, olive oil, vinegar, and mustard. Blend until smooth, adding water a little bit at a time, if necessary, to make smooth. Taste and add salt and pepper, if needed. Set aside this dressing until salads are assembled.
  2. In a large bowl, toss together turkey, greens, vegetables, fruit, and pepitas.
  3. To serve, divide into 2 servings and drizzle each salad with 2 tablespoons of dressing (you will have dressing left over). Enjoy!

Nutrition information (per serving)

  • Calories: 450
  • Total fat: 22 g
  • Saturated fat: 4 g
  • Cholesterol: 60 mg
  • Sodium: 270 mg (does not include added salt)
  • Total carbohydrate: 30 g
  • Dietary fiber: 7 g
  • Total sugars: 12 g
  • Protein: 37 g

Note: Nutrition information will vary depending on the mix of left over vegetables included in the salad.