Leftover Turkey Rosè Salad Featured Image


Recipe by Zestful Kitchen


  • 2 Taylor Farms Sweet Kale Chopped Salad Kits
  • 3 cups butternut squash cut into 1-inch cubes, or leftover squash/sweet potato
  • 1 tablespoon-ish extra-virgin olive oil
  • 2 cups shredded cooked turkey (or chicken)
  • Kosher salt
  • Freshly ground black pepper
  • Fresh thyme
  • ½ cup shaved Manchego or Parmesan cheese
  • sliced almonds


If using leftover butternut squash or sweet potato, skip steps 1-3.

  1. Heat oven to 400ºF (204ºC) with rack set in middle position.
  2. Place squash on a sheet pan and drizzle with olive oil, salt, pepper and thyme; toss to coat.
  3. Arrange the squash in a single layer and roast until tender, 25–30 minutes, tossing halfway through.
  4. Meanwhile, toss greens with the included creamy poppyseed dressing. Season with salt and pepper.
  5. Add roasted squash, shredded turkey, shaved Manchego, cranberries, and almonds.
  6. Season once more with salt, pepper, and additional fresh thyme if you like. Enjoy!

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