Two Healthy Recipes For Your Thanksgiving Leftovers

I don’t know about you but when it comes to Thanksgiving I’m all about the mashed potatoes and gravy, Field Roast, rolls and the pie, oh the pie! While I go ahead and make a batch of roasted veggies or a salad and I have the best intentions to eat them I often find they end up in food storage containers in my fridge.

This year that might happen again but I will be prepared for the day after Thanksgiving with these delicious and healthy recipes. These recipes are honestly perfect for any time not just post Thanksgiving and the salad would actually make a great holiday side dish.

Now I used leftover roasted cauliflower and butternut squash but sweet potato, brussels sprouts, parsnips, rutabaga, basically any roasted veggie would be a perfect substitution.

Roasted Veggies and Dried Cherry Salad

This is a super simple salad that features roasted squash and cauliflower. Feel free to sub your favorite roasted veggies such as parsnips, brussels sprouts and/or sweet potato.

You’ll Need:

Roasted Butternut Squash (delicata would be great as well)
Roasted Cauliflower
Dried Cherries
Hemp seeds, crushed hazelnuts or almond flakes
organicgirl PEPPERGREENS
Olive Oil & Balsamic Vinegar or Lemon

This is a super easy salad to assemble especially with leftover roasted veggies. Simply toss your roasted veggies, dried cherries and hemp seeds together and drizzle with olive oil and vinegar or lemon; alternatively one of the organicgirl Salad Love dressings would be a great addition.  

Roasted Butternut Squash, Cream Cheese & organicgirl PEPPERGREENS Tartine

Give me most anything on toast and I am a happy girl. This is a super easy breakfast, lunch or snack and can easily use up your leftover roasted squash from Thanksgiving. Feeling a bit more ambitious? You can stick the roasted squash and cream cheese in a food processor to make a creamy spread and then top with your greens, a drizzle of lemon or lemon agave dressing and a pinch of chili flakes. 

You’ll Need:

A Slice of Your Favorite Bread, toasted
Roasted Butternut Squash
organicgirl PEPPERGREENS or sweetpea
Cream Cheese of your choice – I went with a non-dairy spread
Chili Flakes
Fresh Squeezed Lemon Juice or organicgirl Salad Love lemon agave
Simply spread the cream cheese on your toast, top it with as much or as little roasted squash as you’d like and then add a handful of greens, a sprinkle of chili flakes and drizzle of lemon or dressing. Easy and so delicious. 

What are your favorite ways to use up your Thanksgiving leftovers? 

Disclosure: This post was created in collaboration with organicgirl. I am thrilled to be working on a three part series with organicgirl because frankly I have been obsessed with organicgirl for years.