Turkey Salad with Wild Arugula, Roasted Squash and Walnuts | Tante Marie's Kitchen
Simple yet tasty turkey salad with roasted squash, wild arugula, and walnuts—perfect for using up Thanksgiving leftovers. Serves 4-6.
Ingredients
- 3 Tbs. sherry vinegar
- ½ tsp. whole grain mustard
- 4 Tbs. extra virgin olive oil
- 2 ½ Tbs. walnut oil
- Course salt and freshly ground pepper
- 1 cup leftover roasted turkey, shredded
- 2 cups roasted squash slices or cubes
- ½ lb. wild arugula
- ¼ cup toasted walnuts, very roughly chopped
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