Every year, the days following our Thanksgiving feasts are filled with cold turkey, reheated potatoes and stuffing, cranberry dishes and other leftovers that start to get a little bland as we diligently work toward finishing them off. This year, enjoy a healthy, easy, delicious recipe that will put some fresh flavor into your leftover turkey meals with the Leftover Turkey Harvest Cobb Salad! Check out this seasonal salad recipe that is not only filling, but delicious!

INGREDIENTS:

• 3 slices center cut bacon, cooked and crumbled
• 6 oz. cooked turkey breast
• 2 cups cubes butternut squash, 3/4 inch dice
• Olive oil spray
• 1/8 tsp. kosher salt
• Black pepper, to taste
• 3 cups spring mix lettuce
• 3/4 oz. crumbled feta
• 1/4 cup pecan halves
• 2 tbsp. craisins

For the vinaigrette:

• 1 tsp. dijon mustard
• 4 tsp. olive oil
• 2 tbsp. plus 1 tsp. red wine vinegar
• 1 tsp. maple syrup
• 1/4 tsp. kosher salt
• 2 tbsp. chopped red onion

DIRECTIONS:

1. Preheat the oven to 425°F. Place the butternut squash on a large nonstick baking sheet, spray with oil, season with salt and pepper and bake 15 minutes. Turn, then cook an additional 10 minutes, or until tender. Let cool a few minutes.
2. Meanwhile combine the dressing ingredients in a small bowl and whisk.
3. Divide the lettuce between two plates, top each with half of the remaining ingredients and dressing.

NUTRITION INFORMATION: Yield: 2 servings, Serving Size: Half of the salad, Calories: 466, Fat: 26 g, Carb: 37g, Cholesterol:  50 mg, Fiber: 9 G, Protein: 28 g. Exchanges:  2 vegetables, 1 starch, 3 meats, 4 fats.

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