Ingredients
3 c. leftover stuffing, broken into bite-sized pieces
2 tbsp. melted butter
2 c. baby spinach
2 c. arugula
5 c. leftover roasted vegetables, such as carrots, baby potatoes, and red onions
1/2 c. chopped pecans, toasted
1/2 lb. leftover turkey, thinly sliced
1/2 c. Parmesan shavings
1/4 c. cranberry sauce
3 tbsp. extra-virgin olive oil
2 tbsp. freshly squeezed orange juice
1 tbsp. red wine vinegar
2 tsp. honey
1 tsp. dijon
1/2 tsp. fresh thyme leaves
Pinch kosher salt
Pinch crushed red pepper flakes
Preparation
Step 1Preheat oven to 400°. On a large baking sheet spread stuffing out and drizzle with melted butter. Bake until bread is well toasted, about 15 minutes. Step 2Meanwhile make vinaigrette: In a small bowl, whisk together cranberry sauce, oil, orange juice, and vinegar. Add honey, dijon, thyme, and a pinch of salt and red pepper flakes. Step 3In a large bowl toss spinach and arugula with roasted vegetables, pecans, and dressing. Top with turkey, stuffing croutons, and Parmesan.
