This Thanksgiving Leftovers Kale Salad is filled with all of your extras from Thanksgiving dinner! We've got turkey, roasted sweet potatoes, roasted brussels, corn, green beans, cornbread croutons, and a delicious cranberry balsamic vinaigrette! Such a delicious and hearty salad to enjoy after the holiday!
Add kale to a mixing bowl. Drizzle with a couple tablespoons of dressing and massage the kale for a minute or so in your hands to help soften it. Add the turkey, roasted sweet potatoes, roasted brussels, green beans, corn, and whatever other leftovers you want to add! Toss in some of the cornbread croutons, saving a few for the top. Portion into bowls, top with more croutons, and drizzle with desired amount of dressing. Serve!
Preheat oven to 375℉. Line a rimmed baking sheet with parchment. Place the cornbread on the sheet and toss with olive oil, and a couple pinches of salt and pepper. Bake for 15 minutes, or until golden and crunchy.
In a food processor or blender, combine the balsamic vinegar, cranberry sauce, maple syrup, garlic, olive oil, salt, and pepper. Blend until smooth and emulsified. Season to taste with additional salt and pepper.
*The cornbread croutons won't get as crunchy as your typical bread croutons, you're looking for more of a toasted, golden exterior!