I hope by now you have your whole menu worked out and are beginning phase one of prepping all of your Thanksgiving dishes to get ahead of the game!  Because when Thanksgiving is over and the next day rolls around and you have a container of leftover turkey in your fridge and are wondering what to do with it, wonder no more my friend.  From here on out, year after year,  you are only going to want to make my turkey pomegranate salad to make the most delicious leftover turkey sandwiches that you have ever tasted...ever.  

True story, I made this turkey salad last week and thought to myself that it was amazing, but then I sent some with my hubby to work for his lunch and got three text messages (in a row) about how good this turkey salad was...and then the next day he took it again and I got another text message saying he could eat this recipe every week!  It was then that I really knew this recipe was a winner for sure!

I happen to love all types of chicken salad and this is my spin on a classic subbing turkey and pomegranates to make one serious dynamite (and easy) dish!

If you are still finalizing your Thanksgiving menu, make sure to check out my Thanksgiving Recipe Round Up to help you with tips and your shopping list!

Ingredients:

• 2 Cups Leftover Turkey

• 1/2 Cup Pomegranate Seeds

• 1/4 Cup Chopped Walnuts

• 2 Stalks of Celery, Diced Small

• 1/4 Cup of Red Onion Diced Small

• 1/2 Cup Avocado Oil Mayonnaise

• 2 Tbsp. Dijon Mustard

• 3 Tbsp. White Vinegar (or more as needed for consistency)

• 1 Tbsp. Honey

• 1 Tsp. Kosher Salt

• 1/2 Tsp. Black Pepper

• Spinach

• Bread of Choice

Directions:

• Make vinaigrette by combining mayo, dijon mustard, vinegar, honey, salt, and pepper and whisk to combine. Set aside.

• Add turkey, pomegranate seeds, walnuts, celery, and onion in a large bowl.

• Add vinaigrette to the turkey and other ingredients and stir to combine.

• Season with more salt and pepper if needed.

• Place a good heaping of the turkey salad on a piece of bread and top with spinach. Add more mayo if desired to the other slice of bread and then place on top.

• Serve immediately or store in the fridge for up to a week.

Happy turkey prep this week friends!  And in other news, who has their Christmas tree up yet?  (Mine is going up this week!)