Turkey Butternut Squash Kale Salad

This hearty butternut squash kale salad includes leftover turkey, spice-roasted butternut squash, a tangy cranberry vinaigrette, and lots of other goodness!

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This hearty butternut squash kale salad includes leftover turkey, spice-roasted butternut squash, a tangy cranberry vinaigrette, and lots of other goodness!

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 328kcal

Ingredients

Cranberry Vinaigrette

3 tablespoons cranberry sauce
1/4 cup freshly-squeezed lemon juice
1 tablespoon orange juice
1 tablespoon Dijon mustard
1 tablespoon honey or agave nectar
1/4 cup extra-virgin olive oil
Salt and pepper to taste

Turkey Butternut Squash Kale Salad

2 cups butternut squash, cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
6 cups firmly-packed chopped fresh kale
2 cups cubed cooked turkey
1/2 cup chopped walnuts, toasted
1/2 cup crumbled feta
1/4 cup dried cranberries

Instructions

Cranberry Vinaigrette

Combine all vinaigrette ingredients in a blender or food processor and blend on high until smooth. Season dressing with salt and pepper to taste and set aside.

Turkey Butternut Squash Kale Salad

Preheat oven to 400F and line a medium sheet pan with parchment paper. Toss butternut squash, olive oil, cinnamon, cloves, and allspice together and arrange in a single layer on sheet pan.
Roast butternut squash at 400F 20-25 minutes until squash is tender when pierced with a fork. Allow to cool slightly.
Place kale in a large bowl and drizzle 2 tablespoons cranberry vinaigrette over top. Use your fingers to massage kale well until kale is tender.
Arrange roasted butternut squash, turkey, walnuts, feta, and cranberries over kale and drizzle with dressing. Toss salad and serve immediately. Enjoy!

Notes

Storing Instructions

Salad is best if served immediately after assembly.

Nutrition