Ingredients

Bowl Base

• 2 cups cooked quinoa or brown rice (or 1 cup each)
• 2 cups shredded leftover turkey (white and dark meat both work)
• 2 cups Brussels sprouts, halved
• 2 cups mixed greens (arugula, spinach, or spring mix)
• 1/2 cup pomegranate seeds (or dried cranberries)
• 1/4 cup toasted pecans or walnuts, roughly chopped
• 1/4 cup crumbled feta or goat cheese (optional)

Cranberry Vinaigrette

• 1/4 cup leftover cranberry sauce
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper to taste
• 2-3 tablespoons water (to thin)