PEAR, POMEGRANATE, AND ROAST TURKEY SALAD WITH BUTTERNUT SQUASH AND MAPLE-SESAME VINAIGRETTE
From Inspiralize Everything by Ali Maffucci
In the days after a Thanksgiving feast, there’s nothing better than leftovers. But turkey and cranberry sauce sandwiches can get boring pretty fast—and can quickly pack on the holiday pounds. This spiralized butternut squash and pear salad with a sweet vinaigrette is a novel break from the traditional. It’s even hearty enough for the Thanksgiving table itself—and works great whenever you’re craving the flavors of fall!
- Cooking Spray
- Salt & Pepper
- 1 large Asian Pear
- 1 (5 oz) container Baby Spinach
- 3/4 cup Pomegranate Seeds
- 1/2 cup Pecans, roughly Chopped
- 1/2 cup Goat Cheese, crumbled
- 1 pound Roasted Turkey
- 1 tbs. Maple Syrup
- 1 tbs. Tom Leonard’s Extra Virgin Olive Oil
- 1 tbs. Sesame Oil
- 2 tbs. Apple Cider Vinegar
- 1 tsp. White Sesame Seeds
- 1 tbs. Soy Sauce
- 1 Garlic Clove
- Pepper, to taste
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Spread out the butternut squash noodles on the baking sheet, spacing them apart. Coat lightly with cooking spray and season with salt and pepper. Roast for 10 to 12 minutes or until al dente.
- Meanwhile, make the vinaigrette. Whisk together all the ingredients for the vinaigrette in a small bowl.
- Spiralize the pear and place it in a large bowl. Add the spinach, pomegranate seeds, pecans, and goat cheese. Add the roasted squash noodles, drizzle with the vinaigrette, and toss to coat. Top with the turkey pieces. Divide the salad among four plates and serve immediately.
- No leftover Thanksgiving turkey? No problem. Buy a rotisserie chicken and shred the meat using forks or tongs.