Leftover Turkey & Winter Squash Salad With Mustard Vinagrett

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 lb butternut squash, cubed raw (about 2 cups, you can substitute leftover roasted squash, about 1 1/2 cups)
• 7 tablespoons olive oil, divided
• 1 teaspoon salt
• 2 teaspoons black pepper, freshly ground
• 1 tablespoon dijon mustard
• 2 tablespoons wine vinegar
• 1 bunch watercress (top leafy half only)
• 2 romaine lettuce hearts, cut crosswise into 1-inch pieces
• 1 lb cooked turkey, torn into rough shards
• 1/2 cup pecan halves
• 1/2 cup pomegranate seeds or 1/2 cup dried cranberries

Recipe

• 1 to cook the squash, place cubes in one layer in a nonstick pan that has a tightfitting lid. add 1 tablespoons olive oil and 1 tablespoons water, a pinch of salt and a grinding of pepper. cover pan and place over medium-high heat. 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). if the pan starts to scorch, add a little water. set cooked squash aside.
• 2 to make the vinaigrette, combine mustard, vinegar, a pinch of salt and a grinding of pepper in a screw-top jar. shake to combine, then add 2 tbsps. olive oil and shake to thoroughly integrate. finally, add remaining 2 tbsps. of oil and shake. set aside.
• 3 to assemble salad, place greens in a large bowl and dress with a few spoonfuls of the vinaigrette. place dressed greens on a large platter or divide among individual plates. in the same bowl with more of the vinaigrette, lightly dress the turkey and arrange it prettily on top of the greens. now scatter the squash about, and, finally, sprinkle on the pecans and the pomegranate seeds.