Looking for a new dish to make with all your Thanksgiving leftovers?
This delicious Fall Turkey Chopped Salad is a beautiful combination of green beans, onions and fresh herbs. But you don’t have to wait until the holiday to enjoy this delicious salad.
Roast a small turkey breast for dinner tonight and enjoy the salad for lunch tomorrow.
Gluten-free, dairy-free, paleo and keto friendly.
INGREDIENTS
- 1 cup raw pumpkin seeds
- ½ teaspoon extra virgin olive oil
- ¼ teaspoon sea or pink salt
- ¼ teaspoon black pepper
- 1 pinch paprika
- 2 cups green beans, cut into 2-inch pieces (organic)
- 2 cups turkey (use leftover or roasted and sliced or shredded)
- 4 cups fresh romaine, chopped (organic)
- 4 strips bacon, cooked and chopped (gluten-free, nitrate-free)
- ¼ cup red onion, diced
- 1 tablespoon fresh parsley, minced
- Fresh cracked pepper, for topping
Honey Garlic Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon honey
- 2 garlic cloves, minced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
INSTRUCTIONS
Add all dressing ingredients to a jar with a lid and shake until well mixed. Chill in the refrigerator while you make the salad.
Preheat oven to 325F. Spread pumpkin seeds on a baking sheet lined with foil. Toss in olive oil, salt, pepper, and paprika. Allow to roast for 40-45 minutes or until toasted. Remove from oven, set aside and let cool.
In a large bowl, add romaine, green beans, bacon, red onion, turkey, pumpkin seeds, parsley and cracked pepper. Stir in dressing and toss until combined.