Leftover Turkey Salad with Cranberry Vinaigrette
Make the most of your holiday leftovers with our Leftover Turkey Salad with Cranberry Vinaigrette Recipe. This low-carb and keto-friendly dish is a flavorful and satisfying way to enjoy those holiday leftovers. Packed with roasted brussels sprouts, butternut squash, juicy turkey, and homemade croutons, it's a delightful combination that will please your taste buds.
Equipment
Ingredients
For the croutons:
- 4 slices (2 cups) of low carb or keto bread cubed
- 2 tablespoons butter melted
- 2 teaspoons Italian seasoning blend
- 1/2 teaspoon pink salt
For the cranberry vinaigrette:
- 1 shallot rough chopped
- 1/2 cup sugar-free cranberry sauce
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic
- 1 teaspoons fresh thyme leaves
- 1/2 teaspoon pink salt
- 1/4 teaspoon fresh cracked black pepper
For the salad:
- 1 large head of romaine lettuce (about 4 to 5 cups) chopped
- 4 cups leftover turkey chopped
- 4 strips bacon cooked and chopped
- 2 cups leftover green beans or roasted Brussels sprouts chopped
- 2 cups leftover roasted butternut squash cubes (can omit for strict keto)
- 1/4 red onion diced
- 1/4 cup fresh parsley minced
- Fresh cracked pepper to taste
Instructions
For the croutons:
- Preheat the oven to 375 degrees F.
- Cut the 4 pieces of bread into 1/2 inch squares using a serrated knife.
- Add cubes to a large bowl.
- In a small bowl, add the butter, Italian seasoning, and salt. Mix well.
- Drizzle the seasoned butter onto the bread cubes and toss until the bread is evenly coated.
- Place croutons on a parchment lined baking sheet and place in the oven for 15-20 minutes flipping 1-2 times during the cooking process.
- Cooking time may vary depending on the oven and bread used.
For the cranberry vinaigrette:
- Place the ingredients in a blender or food processor and pulse to combine.
- Set aside.
For the salad:
- To a large bowl, add the romaine, turkey, bacon, green beans or Brussels sprouts, butternut squash, red onion, parsley, and cracked pepper.
- Stir in the dressing, then toss until thoroughly combined.
- Top with the croutons.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 831kcalCarbohydrates: 26gProtein: 59gFat: 56gSaturated Fat: 14gPolyunsaturated Fat: 7gMonounsaturated Fat: 29gTrans Fat: 0.4gCholesterol: 206mgSodium: 1062mgPotassium: 446mgFiber: 9gSugar: 1gVitamin A: 579IUVitamin C: 7mgCalcium: 38mgIron: 2mg
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