Thanksgiving Leftover Statement Salad

by Jeanette Donnarumma 12:51 PM, November 21, 2017

Rachael Ray Show

Aired November 21, 2017

Serves 6 servings

"Rach has been making 'statement salads' the past few weeks, and they’re as beautiful as they are delicious! Basically it’s a large salad served on a big cutting board, with the ingredients arranged really pretty on top. What do you need the most the day after thanksgiving?! A giant salad! So here is my go at a Thanksgiving Statement Salad."

Scroll down below to see how this recipe was made on Facebook Live!


2 cups stuffing
1/2 cup cranberry sauce
2 tablespoons Dijon mustard
1/4 cup apple cider vinegar
2 tablespoons honey
Salt and pepper, to taste
2 tablespoons extra virgin olive oil
6 cups salad greens (whatever you’ve got on hand if this is a leftover scenario, I enjoy spring mix or baby kale)
2 cups leftover turkey or 1 rotisserie chicken, skin removed and shredded
1 1/2 cups gravy
1 to 1 1/2 cups roasted butternut squash
1 avocado, diced
1 to 1 1/2 cups baby carrots, chopped
1 cup blue cheese or goat cheese (or whatever else will crumble from your leftover cheese plate!)
1 to 1 1/2 cups roasted Brussels sprouts
1 cup pecans, roasted and chopped


Preheat oven to 350°F.

Place stuffing on a sheet tray and break it up to make large crumbles of stuffing (think: croutons!). Bake for 8-10 minutes or until crispy.

In a large mixing bowl, whisk together the cranberry sauce, Dijon mustard, apple cider vinegar, honey, salt and pepper. Continue whisking and stream in the olive oil.

Add turkey and gravy to a small saucepan over medium heat. Cook until it is heated through.

Toss salad greens in the dressing. On a large cutting board or flat platter, arrange dressed salad greens to make a base. Arrange in rows across the greens - crispy stuffing croutons, turkey in gravy, butternut squash, avocado, carrots, cheese, Brussels sprouts and pecans.