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.


  • 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



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.