Need a suggestion for what to do with all that leftover turkey and fixings? This hearty salad is light but filling and is a delicious way to use up what’s left without feeling like you’re eating the same turkey dinner.


Apple Cider Cranberry Dressing: Combine cranberry sauce, vinegar, olive oil, Dijon, rosemary, sage, garlic powder, onion powder, salt and pepper in a blender cup and blend until emulsified and only small granular bits of cranberry remain. Set aside.

Bring a small pot of water to boil over high heat. Add eggs and cook for 7 minutes. Remove and soak in cold water; peel and cut each egg in half.

Arrange romaine and kale on a large serving platter. Top with turkey, squash, red onion, blue cheese, pecans, bacon, avocado and eggs. Serve with dressing.

Tip: Makes about 1 cup (250 mL) of dressing. Store leftover dressing in an airtight container for up to 2 weeks to use as marinade or meat glaze.

Brought to you by: Egg Farmers of Ontario