Thanksgiving Salad – “A Salad For Each Week” #40

Today is Saturday. Saturdays in the fall means Nutcracker practice. Today’s lunch for the girls is one of my all-time favorites…my Thanksgiving Salad. I had roasted a turkey the other day and used the leftovers to fuel my ballerinas. Packed with veggies, lean protein, and complex carbs, it’s the best combo for their post-jumping, high-energetic dancing.


Thanksgiving Salad

  • Your favorite greens (2 servings worth)

  • 1/2 cup roasted turkey

  • 1/4 cup celery, chopped

  • 1/4 cup carrots, chopped

  • 1/4 cup apples, chopped

  • 1/4 cup dried cranberries

  • 1/8 cup almonds, chopped

  • 1/2 cup cornbread croutons

  • 1/4 teaspoon dried sage

  • Salt and pepper to taste

Place celery, carrots, apples, cranberries, almonds, and sage in a bowl and stir to combine. Divide greens into two bowls. Top each serving with half of the veggie/fruit mix. Add turkey and croutons to each salad. Dress with creamy balsamic dressing.  Toss to coat salad.

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

  12. Roasted Sweet Potato Salad with Warm Chutney Dressing

  13. Cranberry and Orange Quinoa Salad

  14. Southwest Ranch Dressing

  15. Marinated Mushrooms

  16. Fajita Quinoa

  17. Caesared Brussel Sprouts

  18. Fresh Argentinian Salad

  19. The “New Green” Salad

  20. Shrimp, Strawberry, and Feta Salad with Balsamic Chia Dressing

  21. Garden Fresh Tomato and Mozzarella Salad

  22. Cool Zucchini, Carrot, and Radish Salad

  23. Layered Greek Salad

  24. Shredded Brussel Sprout Salad

  25. Ginger Dressed Slaw

  26. Creamy Balsamic, Blueberry and Basil Spinach Salad

  27. Tangy Green Bean Salad

  28. Florida Summer Salad

  29. Avocado and Crab Salad

  30. Bella Salad

  31. Sweet Potato Home Fries

  32. Tomato and Carrot Balsamic Salad

  33. “The Southeast” Summer Salad

  34. Homemade Caesar Salad

  35. Creamy Caesar Salad

  36. Antipasto Pasta Salad

  37. Curried Cauliflower Sauté

  38. French Onion Green Beans

  39. Mason Jar Greek Salad

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.