Thanksgiving in June

I created this salad last summer when I had a craving for all of those wonderful flavors of a Thanksgiving meal. Rather than the warm and cozy dishes of this fall holiday, I kept it light and cool as I transformed the traditional turkey dinner into a salad. In addition to the turkey,  the celery, carrot, and apple are reminiscent of stuffing,the cornbread is an all-time favorite side, and the pecans and cranberries give that last hint of  fall flavor. I hope you enjoy it as much as we do at our house!

Thanksgiving Salad

  • 6 Cups Spinach Leaves
  • 2 Cups sliced turkey breast (or rotisserie chicken if it’s easier!)
  • 1 large stalk celery, chopped
  • 1 large carrot, chopped
  • 1 large Granny Smith apple, chopped
  • 1 Cup dried cranberries
  • 1 lemon, juiced
  • 3/4 Cup toasted pecans*
  • 2 Cups cornbread croutons*
  • 1 teaspoons dried sage
  • 1 teaspoons dried thyme

Divide spinach leaves evenly among 4 plates. In a medium bowl, combine celery, carrot,  apple, dried cranberries,lemon juice, sage and thyme. Stir until herbs are evenly distributed. Place 1/4 of this mixture on top of each spinach bed followed by 1/4 cup of sliced turkey. Finish the salad with the cornbread croutons and toasted pecans. I use a splash of a berry vinaigrette to complete my Thanksgiving feast.

*Cornbread Crotouns

Preheat oven to 250. Cube cornbread. (I use Whole Foods cornbread- I freeze some whenever I come home with a pan) Let them sit out on a baking sheet for several hours if you can. Spray with olive oil, season with salt and pepper. Bake until toasted, about 30 minutes or so.  You can also toast the pecans at the same time, but only leave them in for about 10 min. or until you begin to smell them.

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