Thanksgiving Salad with Chardonnay Vinaigrette

Ingredients

• Thanksgiving Salad

• 16oz Turkey Tenderloin
• 1 large corn muffin, cut into 1-inch cubes
• 1 large potato, cut into 1-inch cubes
• 1 cup Brussels sprouts, halved
• 1 cup butternut squash, peeled, remove seeds and cut into 1-inch cubes
• 1 apple, peeled , cored and cut into 1-inch cubes
• 1/8 teaspoon sugar
• 1/8 teaspon cinnamon
• 1/2 teaspoon butter
• 1/2 cup sugar spiced pecans
• 1/2 cup dried cranberries
• 1/4 cup olive oil
• 3 cups baby arugula

• Chardonnay Vinaigrette

• 1-1/4teaspoons Dijon Mustard
• 3/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup chardonnay wine
• 1/4 cup white balsamic vinegar
• 1/2 cup olive oil

Instructions

1. Preheat oven to 250 degrees. Place corn muffin cubes on a baking sheet and bake for 25-30 minutes until crisp and dry. Remove from baking sheet and cool completely.
2. Increase oven temperature to 325 degrees and use the same baking sheet. Place turkey tenderloin on the baking sheet and season with salt and pepper. Bake at 325 degrees for 50-60 minutes until done. Remove to plate and cover with foil.
3. Increase oven temperature to 400 degrees. In a medium bowl toss potatoes, Brussels sprouts and butternut squash with ¼ cup olive oil, salt and pepper. Spread out the vegetables in a single layer on baking sheet and roast for 30 minutes flipping and shaking pan half way through until they are crisp and tender. Meanwhile, on a piece of aluminum foil, place apple, sprinkle with cinnamon and sugar and dot with butter. Close foil package. Add the apple packet to the roasting vegetables pan during the last 15-20 minutes. Remove vegetable and apple package from pan and cool completely.
4. In a small jar add mustard, sugar, salt, pepper, wine, vinegar and olive oil. Shake well! Place baby arugula on a long serving platter. Slice the turkey and place slices in the middle of the tray. On each side of the turkey, lay lines of the potatoes, butternut squash, Brussels sprouts, apples, cranberries, pecans and croutons. Drizzle with half of the dressing and serve additional dress on the side.

Notes