Turkey and Cranberry Salad with Butternut Squash and Horseradish

By LRay

The Local Palate, November 2014, page 63.

“Sometimes a cold, light sandwich is perfect after a day of Black Friday shopping (or nice to pack and take along with you!). This can also be modified into a nice little canapé for light bites in the late evening by substituting crackers for the bread.”

From E.J. Hodgkinson of JCT Kitchen & Bar in Atlanta, GA

Ingredients

• 1 pound roasted turkey (breast meat is preferable)
• 1 cup roasted butternut squash
• 1/2 cup cranberry sauce
• 1/4 cup mayonnaise
• 2 teaspoons prepared horseradish
• Lemon juice as needed
• Salt and pepper, as needed
• 4 hoagie rolls (or 8 slices of bread)
• 1 head butter lettuce
• 1 bunch chives

Details

Servings 1
Adapted from localpalatemag.com

Preparation

Step 1

Directions

Small dice or chop turkey and butternut squash; set aside. In a separate mixing bowl, combine the cranberry sauce, mayonnaise, horseradish, and a splash of lemon juice and season liberally with salt and pepper. Combine with turkey and butternut squash, adjust seasoning, and set aside.

Split hoagie rolls and line with butter lettuce. Fill with turkey salad mixture and garnish with chives. Serve and enjoy.