Thanksgiving Leftover Salad

Turn your leftovers into lunch!

November 10, 2011

Here’s a creative way to use up the leftovers from your organic Thanksgiving feast.



  • 3 medium-size sweet potatoes, peeled, halved, and sliced into 1/4" half-moons
  • 2 tablespoon olive oil
  • 1/3 cup pearl barley
  • 3 tablespoons cider vinegar
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 2 cups shredded cooked turkey breast, 12 ounces
  • 2/3 cup thinly sliced red onions
  • 1/3 cup dried cranberries



1. Heat the oven to 425°F. In a roasting pan, combine the sweet potatoes and 1 tablespoon of the oil and bake until fork-tender, about 25 to 30 minutes.

2. Meanwhile, in a small saucepan, cook the barley in plenty of boiling water until tender, about 30 minutes. Drain, rinse under cold water, and drain well.

3. In a large bowl, combine the vinegar, rosemary, honey, mustard, salt, and the remaining 1 tablespoon oil. Stir well. Add the sweet potatoes, barley, turkey, onions, and cranberries. Mix gently.

Courtesy of Rodale Healthy Recipe Finder.


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