Here’s a hearty salad that uses all of your Thanksgiving leftovers

Kale salad answers the question of what to do with Thanksgiving leftovers. Yes, kale.

Hear me out. Though it may sound cliché, kale salads expedite the odds and ends of a holiday meal. Salad is often a dish missing from the holiday table, so it’s just the thing to balance the weekend of turkey sandwiches, turkey soup and too many pies. Come Sunday, I crave crunch.

Tuscan kale, or dinosaur kale, is the best choice. Its leaves are more delicate and the flavor is milder than curly varieties. There’s no need to remove the pliable ribs and stems when prepping; simply chop them together.

Kale stays crisp under most dressings while the leaves turn tender but not soggy. Plus, the salad can be made ahead. You can still find fresh local kale in our co-ops and farmers markets, despite the recent freezes at night. In fact, this cold, hardy brassica tends to turn sweeter after a frost.

To build a kale salad of leftovers, anything goes. For croutons, consider toasting stuffing (as long as it hasn’t been inside the bird), or use cornbread or rolls. Toss in shredded turkey, roasted sweet potatoes or squash, cooked green beans, roasted Brussels sprouts, cubed cheese, spiced nuts; everything and anything has a place here — except mashed potatoes. Pull it all together with a sharp vinaigrette boosted with a few tablespoons of cranberry sauce.

Serve this salad alongside that turkey soup, a two-fisted sandwich or hot dish. Fully loaded, kale salad also makes a fine meal on its own. It’s festive, yet healthy enough to toast the remains of a wonderful gathering with what’s left of that bottle of cider or wine.

Serves 4 to 6.

For the kale salad:

For mix-ins, use any or all of the following:

For the cranberry vinaigrette:

Directions

For the salad: Transfer the kale to a big bowl, add the oil and, using your fingers, massage the oil into the kale. Set aside.

Add any or all of the suggested leftovers to the kale.

For the vinaigrette: In a small bowl, whisk together the cranberry sauce, vinegar, honey and mustard. Whisk in the oil. If it’s too thick, whisk in a little water. Season to taste with salt and freshly ground black pepper.

Pour enough vinaigrette over the salad to lightly coat the ingredients and toss. Serve chilled or at room temperature.

Cooking tip: You may also substitute dry, packaged stuffing for cooked (no need to toast it the oven). Or use cornbread or rolls: Cut into 1-inch cubes, toss with olive oil to coat, and toast in the oven until crisp, about 8 to 10 minutes, shaking the pan occasionally.