Leftover Turkey Harvest Salad

A salad that Thanksgiving leftovers *won't* hate to see coming...

Ingredients:

For the Salad:

2 bunches Curly Kale

1 Koginut Squash, roasted & diced

6 Ounces Thick-Sliced Turkey Breast

1/2 cup Wild Rice (can use frozen)

1 large Granny Smith Apple (or Honeycrisp), diced

1/2 cup Pecans, roughly chopped

1/2 cup Pomegranate Arils

For the Dressing:

2 tbsp Dijon Mustard

2 tbsp Maple Syrup

1 tbsp Apple Cider Vinegar

1 tbsp Toasted Sesame Seeds

1/4 cup Olive Oil

Salt & Black Pepper, to taste

Instructions:

Assemble the Salad:

1. In a large bowl, combine the salad ingredients.

2. In a small bowl, whisk together Dijon mustard, maple syrup, and apple cider vinegar until smooth.

3. Slowly drizzle in the olive oil while whisking, creating a smooth and emulsified dressing.

4. Stir in the sesame seeds and season with salt and pepper to taste. Enjoy!