Raise your hand if you’re sad that Christmas is over. If you didn’t raise  your hand, that’s because you’re not back to work and you get another week or so of vacation, unlike me. Did you guys have a wonderful Christmas? We sure did! We had goose this year – this is the first time I’ve ever cooked and eaten goose and guess what? I over-roasted it and it was really dry. I. Was. Heartbroken. But luckily I’d made loads of orange and plum glaze, as well as cranberry and red wine sauce, so it wasn’t that bad.
If you’re anything like me, you made sure you made extra food yesterday, just so you’d be able to enjoy the leftovers today, amiright? This roast winter salad is a fabulous way of using up all your leftovers instead of layering everything into one huge sandwich – although I’m sure that would be amazing, too. When most people think of salads, they think of fresh, raw vegetables with crispy leaves and zesty dressing. This is a whole new take on the word.
You don’t just have to use leftover vegetables in this salad. If you managed to eat all your Christmas dinner or you already used your leftovers in delicious Christmas sandwiches, then just roast your vegetables from scratch! The roasted garlic honey mustard dressing is ah-maz-ing, so don’t skimp on it! The recipe below lists the leftovers I used, but don’t let me hold you back – just use whatever you have on hand.
Ingredients
- leftover chopped turkey
- leftover roast potatoes
- leftover chopped cauliflower
- leftover chopped peppers
- leftover chopped onions
- leftover chopped tomatoes
- leftover Brussels sprouts
- 1 head garlic
- olive oil
- 1 tablespoon honey
- 2 teaspoons wholegrain mustard
- 1 teaspoon water
Instructions
- Preheat the oven to 400°F and slice the top off the head of garlic. Drizzle it with olive oil and roast it for around 1 hour until caramelised and yummy.
- Reheat the leftover vegetables in the oven until cooked through and crispy. When ready, scoop them into a serving bowl.
- In a microwave-safe bowl, mix the honey, wholegrain mustard and 2-3 cloves of roasted garlic together and microwave until fragrant - around 30 seconds. Mush together with the back of a teaspoon until the garlic has disintegrated.
- Pour the dressing over the salad and mix well before serving.
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3 Responses to Roast Turkey Winter Salad with a Roasted Garlic Honey Mustard Dressing
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Hi, I'm Nicky and I'm totally, completely and utterly obsessed with everything food. Through Pink Recipe Box, I want to share my passion with you and encourage you to get into your kitchen and make your own creations.
Great recipe! It sounds delicious. Thank you for joining Wednesday’s Adorned From Above Blog Hop! -Marci @ Stone Cottage Adventures
My mouth is watering!! I totally love vegetables and these look amazing.
Thank you for partying with the Wildly Original Crowd this year. I’ve so enjoyed featuring you and seeing your latest delectable creations.
<3 Christina at I Gotta Create!
Thank you so much, Christina! :)