Leftover Turkey & Winter Squash Salad With Mustard Vinagrett

1. 1

   To cook the squash, place cubes in one layer in a nonstick pan that has a tightfitting lid.

2. 2

   Add 1 tablespoons olive oil and 1 tablespoons water, a pinch of salt and a grinding of pepper.

3. 3

   Cover pan and place over medium-high heat.

4. 4

   When you hear sizzling, give the pan a shake and continue cooking, shaking occasionally and also peeking in and stirring the squash every few minutes, for 10 to 15 minutes, until squash is tender and browned (not every surface has to be evenly browned).

5. 5

   If the pan starts to scorch, add a little water.

6. 6

   Set cooked squash aside.

7. 7

   To make the vinaigrette, combine mustard, vinegar, a pinch of salt and a grinding of pepper in a screw-top jar.

8. 8

   Shake to combine, then add 2 Tbsps.

9. 9

   olive oil and shake to thoroughly integrate.

10. 10

    Finally, add remaining 2 Tbsps.

11. 11

    of oil and shake.

12. 12

    Set aside.

13. 13

    To assemble salad, place greens in a large bowl and dress with a few spoonfuls of the vinaigrette.

14. 14

    Place dressed greens on a large platter or divide among individual plates.

15. 15

    In the same bowl with more of the vinaigrette, lightly dress the turkey and arrange it prettily on top of the greens.

16. 16

    Now scatter the squash about, and, finally, sprinkle on the pecans and the pomegranate seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.