By Isabel Smith, MS, RD, CDN
During the holidays, leftovers are pretty much always a constant. While some of the leftovers from the holidays may not be as healthful, there are other types of leftovers (veggies!) that are super healthy and make for a nice addition to salads and meals. In this salad I combined leftover root veggies (squash) with avocado and Brussels sprouts and made a simple mustard vinaigrette to add extra flavor. The great news about this salad is that you can add whatever leftovers you have in your house (try to keep them as fresh as possible) and make them into a simple and easy-to-make dish that’s great for lunch or dinner. To make it a complete salad, add a source of protein like turkey or chicken.
Trans Fat: 3g