One of the biggest issues we have after Thanksgiving is what to do with all of the leftover turkey. Come Saturday, we’re so freaking tired of turkey we can’t stand it.
A few years ago, I found a copycat recipe for Sweetgreen’s Harvest Bowl on Coveteur, and gave it a try with my own spin. While the recipe calls for chicken, I whipped it out the last time we made a turkey breast, and it was pretty perfect.
The recipe calls for some roasted sweet potatoes, but if you happen to have butternut squash left from the holiday, it’d make a fine substitute.
Instead of plain wild rice, I use a box of Uncle Ben’s long grain and wild rice with the original seasoning, and rather than goat cheese, I use a hunk of the garlic and herb Boursin. Add your favorite balsamic dressing and mix until you get a smooth, dressed salad throughout.
The result is a warm, slightly cheesy salad chock full of kale and shredded turkey, with the happy crunch of almonds. It’s anything other than a Thanksgiving dinner, but can get rid of turkey quicker than you’d imagine. Prepare yourself for your turkey to disappear.
** recipe adapted from Coveteur.com **