I have a pretty good plan for this Thanksgiving. Enjoy all the food without guilt and then instead of turkey sandwiches with the leftovers, I will be preparing salads with my turkey, in an attempt to try and be a little healthier. This salad is really awesome because it already has most of the ingredients I work with for Thanksgiving dinner, just in a healthier and more simple version.
There is obviously turkey as my protein, there is green beans just steamed instead of Thanksgiving casserole I’m making with them that is a bomb, there is some fresh greens and some roasted beets that I will save from the batch I am roasting and then glazing with maple syrup and red pepper chili flakes (I will add some carrots to that dish as well!).
Here it goes and don’t forget to bookmark this for the day after Thanksgiving!
Roasted Beets and Green Beans Salad
4 oz of leftover turkey breast meat, cubed
about 1 1/2 cups of steamed green beans, cut in half
1 cup of roasted beets*
1 oz of crumbled goat cheese
2 Tbsp of raisins
1/4 cup of cooked wheat berries (if not a fan substitute with some sunflower seeds for even nicer crunch)
*Peel the beets and cut them into 1″ cubes. Put them in a bowl and season with little olive oil and season with salt and pepper and about a pinch of dried thyme. Roast the vegetables on 400 degrees for about 45 minutes.
Honey Balsamic Vinaigrette
1 Tbsp Honey
1 Tbsp Balsamic Vinegar
1 Tbsp Olive Oil
Salt and Pepper
Put all ingredients in a jar, close the lid and shake well.