Use up your holiday leftovers with this easy Leftovers Salad with Dressing Croutons & Lingonberry Vinaigrette!
2 bunches organic Kale or other organic greens
2-3 C organic leftover roasted veggies
¼ C dried cranberries
1-2 organic shallots, sliced into rings
¼ - 1/3 C Odyssey Traditional Feta Chunks, crumbled
Dressing croutons, recipe follows
Lingonberry Vinaigrette, recipe follows
Leftover dressing, cut into cubes
1 jar Felix Lingonberries Spread
2 Tbsp. organic orange juice
Zest from ½ organic orange
2 Tbsp. Wholesome brown sugar
1 Tbsp. Bragg’s Apple Cider Vinegar
1 tsp. Woodstock Dijon mustard
Kosher salt and freshly cracked pepper to taste
¼ - ½ C Riojana olive oil
Preheat oven to 400.
Spray a silicone lined mat or parchment paper.
Place dressing cubes on mat.
Cook for 10 minutes. Carefully flip croutons over. Cook for another 5-10 minutes. Remove from oven and let cool.
While the croutons are in the oven, add all of your vinaigrette ingredients to a blender except your olive oil. Blend until smooth. Pour into a bowl.
While whisking, gradually add in your olive oil until well incorporated. Taste and adjust if needed.
In a large bowl, add your greens. Add 2 Tbsp. of dressing, using your hands, massage the kale for a few minutes to soften it up.
Add on your veggies, cranberries, shallot, & cheese, mix to combine.
Add your crouton, carefully toss to combine.
Drizzle the remaining dressing over the top.