Thanksgiving Leftovers Salad

Salad

2 bunches organic Kale or other organic greens

2-3 C organic leftover roasted veggies

¼ C dried cranberries

1-2 organic shallots, sliced into rings

¼ - 1/3 C Odyssey Traditional Feta Chunks, crumbled

Dressing croutons, recipe follows

Lingonberry Vinaigrette, recipe follows

Dressing Croutons

Leftover dressing, cut into cubes

Lingonberry Vinaigrette

1 jar Felix Lingonberries Spread

2 Tbsp. organic orange juice

Zest from ½ organic orange

2 Tbsp. Wholesome brown sugar

1 Tbsp. Bragg’s Apple Cider Vinegar

1 tsp. Woodstock Dijon mustard

Kosher salt and freshly cracked pepper to taste

¼ - ½ C Riojana olive oil

Step 1

Preheat oven to 400.

Step 2

Spray a silicone lined mat or parchment paper.

Step 3

Place dressing cubes on mat.

Step 4

Cook for 10 minutes. Carefully flip croutons over. Cook for another 5-10 minutes. Remove from oven and let cool.

Step 5

While the croutons are in the oven, add all of your vinaigrette ingredients to a blender except your olive oil. Blend until smooth. Pour into a bowl.

Step 6

While whisking, gradually add in your olive oil until well incorporated. Taste and adjust if needed.

Step 7

In a large bowl, add your greens. Add 2 Tbsp. of dressing, using your hands, massage the kale for a few minutes to soften it up.

Step 8

Add on your veggies, cranberries, shallot, & cheese, mix to combine.

Step 9

Add your crouton, carefully toss to combine.

Step 10

Drizzle the remaining dressing over the top.