Fast & Easy Leftover Veggie Salad
By Isabel Smith, MS, RD, CDN
During the holidays, leftovers are pretty much always a constant. While some of the leftovers from the holidays may not be as healthful, there are other types of leftovers (veggies!) that are super healthy and make for a nice addition to salads and meals. In this salad I combined leftover root veggies (squash) with avocado and Brussels sprouts and made a simple mustard vinaigrette to add extra flavor. The great news about this salad is that you can add whatever leftovers you have in your house (try to keep them as fresh as possible) and make them into a simple and easy-to-make dish that’s great for lunch or dinner. To make it a complete salad, add a source of protein like turkey or chicken.
Ingredients
Salad
- 6 red or green lettuce leaves
- 1/2 cup (100 g) roasted butternut squash
- 1/2 cup (50 g) brussels sprouts
- ½ avocado, sliced
- Optional: Any other veggies or leftovers you might have (cranberries, fruit, turkey/chicken or other)
Dressing
- 2 tbsp olive oil
- 1 tsp honey mustard
- salt and pepper, to taste
Directions
- Wash and dry the lettuce, cut the avocado and get the leftovers ready to use.
- Arrange on two separate salad plates: 3 leaves of lettuce, followed by the veggies and avocado.
- In a small bowl using a fork mix together the salad dressing, then drizzle over each salad.
- Serve and enjoy!
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 2
Calories: 260
Fat: 22g
Trans Fat: 3g
Cholesterol: 0mg
Sodium: 45mg
Carbohydrates: 15g
Fiber: 7g
Sugars: 3g
Protein: 4g