This salad is the perfect combo of savory and sweet, fantastic textures and Fall flavors! Not to mention, its the perfect way to use up those Thanksgiving leftovers (looking at you, turkey and corn!) that’s quite a bit lighter than my beloved Thanksgiving Bowl (exactly what it sounds like… all of Thanksgiving dinner thrown in a bowl and reheated).
Have you ever been to Fiddlehead in State College, PA? It’s this amaaaazing salad place with fresh ingredients and giant salad bowls! The salads are $11 - $12, but I always get mine with dressing on the side and split it so I get two lunches out of it! You can either pick one of their menu options or build your own. They pile all of the ingredients into a metal mixing bowl, then toss it all together with the dressing and package it in a to-go bowl.
Hands down, my favorite is their Harvest Salad. Unfortunately, it’s seasonal and only available during the Fall… so I had to recreate it so I can enjoy it all year long!
In my version, I’m using Utz sweet potato chips and a homemade apple cider vinaigrette. I’ve made these salads with chicken before; but roasted turkey is really the way to go.
A few notes before we dive in:
Looking for a vegetarian or vegan option? Just use canned chickpeas instead of turkey!
I used Utz sweet potato chips, but if you want to get fancy, you could make your own!
I like to add kale to these salad to make them extra hearty, but you can use whatever greens you like.
The frozen steam bags of corn will give you enough for about 6 salads!
My Everyday Applesauce Vinaigrette pairs perfectly with this salad, but if you’re sick of that one already, I made up a brand new Apple Cider Vinaigrette!
I’ve listed ingredients per salad serving, but as always, add as much of all ingredients as you like!
MEAL PREP TIPS: Make sure you let the corn and turkey cool before packaging. Store the chips separately so they stay crunchy. Store the dressing separately to keep the salads crisp and fresh.
Harvest Salad with Roasted Turkey
1 bunch curly kale
10 oz container mixed greens
2-3 cups leftover roasted turkey, shredded or cubed (~1/2 cup per salad)
10oz steam bag of frozen corn (~1/4 cup per salad)
1/2 - 1 cup dried cranberries (~2-3 Tbsp per salad)
1/2 - 3/4 cup roasted salted pepitas (green pumpkin seeds) (~2 Tbsp per salad)
1 bag sweet potato chips (crushed up handful or 2 per salad)
Apple Cider Vinaigrette
1/2 cup light tasting olive oil
1/3 cup raw apple cider vinegar
1-2 Tbsp maple syrup (depending on desired sweetness)
1 tsp dijon mustard
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp dried sage (optional)
Arrange mixed greens and kale among plates or containers.
Top with turkey, corn, dried cranberries, pepitas, and sweet potato chips.
TO MAKE THE DRESSING, add all dressing ingredients to mason jar, screw lid on tight, and shake vigorously to combine, OR blend with your immersion blender.
TIP: The dressing tends to separate, so just give it a good shake before serving.
Drizzle dressing over the salads and dig in… OR for an authentic Fiddlehead experience, toss salad with dressing in a large bowl, then serve!
MEAL PREP TIPS: If you plan to make ahead of time and store for lunches…
Ensure corn and turkey are cooled before packaging.
Layer greens on the bottom then the rest of the toppings on top. Store sweet potato chips and dressing separately. Seal, grab, and go!