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Thanksgiving Salad
Ingredients
- -1 small butternut squash (or 1/2 large), cubed
- -2 roasted turkey breasts/thighs (depending on meat preference)
- -6 cups arugula
- -1/2 cup currants
- -1 cup chopped pecans
- Dressing:
- -1 jar cranberry blueberry jelly
- -1/4 cup shallot oil*
- Optional: crispy shallots
Directions
Salad:
- Steam or roast butternut squash until tender. During this time, relive turkey meat from bone and shred or cube. Warm turkey, optional.
- Place 1 1/2 cups arugula on a serving plate and top with ~1/4 cup butternut squash cubes. Cut turkey to preferred size and place on salad. Top with 1/8 cup currants, 1/4 cup of pecans.
Dressing:
- Empty jar of jelly into saucepan and melt over low heat. When melted, add shallot oil and whisk until combined.
- Drizzle dressing over salad and top with crispy shallots.
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