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Overhead shot of a thanksgiving leftovers kale salad with roasted sweet potatoes, brussels, green beans, and cornbread croutons with a ramekin of cranberry balsamic vinaigrette above it

Thanksgiving Leftovers Kale Salad

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!

Course Main, Salad
Cuisine Thanksgiving
Keyword thanksgiving leftovers salad
Prep Time 15 minutes
Servings 4
Author Molly | Spices in My DNA


For the salad

  • 1 bunch lacinato/Tuscan kale, de-stemmed and shredded
  • leftover turkey, cut into bite-sized pieces
  • leftover roasted sweet potatoes or sweet potato casserole
  • leftover roasted brussels sprouts
  • leftover green beans or green bean casserole
  • corn
  • whatever other leftovers you want to add!

For the cornbread croutons

  • 3 cups cornbread (cut into cubes/bite sized pieces)
  • 1 1/2 tablespoons olive oil
  • salt and pepper

For the cranberry balsamic vinaigrette

  • 1/3 cup balsamic vinegar
  • 2 tablespoons cranberry sauce (I used the whole berry canned stuff)
  • 1 tablespoon pure maple syrup
  • 1 clove garlic, chopped
  • 1/2 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper



  1. 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!

cornbread croutons

  1. 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.

cranberry balsamic vinaigrette

  1. 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.

Recipe Notes

*The cornbread croutons won't get as crunchy as your typical bread croutons, you're looking for more of a toasted, golden exterior!