"Rach has been making 'statement salads' the past few weeks, and they're as beautiful as they are delicious! Basically it's a large salad served on a big cutting board, with the ingredients arranged really pretty on top. What do you need the most the day after Thanksgiving?! A giant salad! So here is my go at a Thanksgiving Statement Salad."
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Preheat oven to 350°F.
Place stuffing on a sheet tray and break it up to make large crumbles of stuffing (think: croutons!). Bake for 8-10 minutes or until crispy.
In a large mixing bowl, whisk together the cranberry sauce, Dijon mustard, apple cider vinegar, honey, salt and pepper. Continue whisking and stream in the olive oil.
Add turkey and gravy to a small saucepan over medium heat. Cook until it is heated through.
Toss salad greens in the dressing. On a large cutting board or flat platter, arrange dressed salad greens to make a base. Arrange in rows across the greens - crispy stuffing croutons, turkey in gravy, butternut squash, avocado, carrots, cheese, Brussels sprouts and pecans.