'Tis the season where turkey is in abundance -- but a girl can only eat so many turkey sandwiches. Thankfully, this creative salad recipe gives us all a reprieve from standard leftover creations.

Serves: 2

Ingredients:
1 cup leftover cooked turkey, cut into bite-size pieces
1 avocado, diced
3 clementines, sections cut in half
1 large endive, julienned
1/2 cup fresh cranberries, cut in half
1/2 cup raw broccoli florets, chopped finely
1/4 cup raisins
1/4 cup fresh parsley, chopped
1/4 cup walnuts, chopped

Dressing
1 orange, juiced and zested
1 teaspoon white wine vinegar
1 tablespoon Dijon mustard
1/4 cup mayonnaise
1 garlic clove, smashed
1 tablespoon poppy seeds
1/4 teaspoon white pepper
1/4 teaspoon Himalayan salt
1 teaspoon unflavored powdered gelatin
1/4 teaspoon guar gum

Directions
In a large mixing bowl add cooked turkey, avocado, clementine, endive, cranberries, broccoli, raisins, parsley and walnuts, and mix well. Set aside. Put all the dressing ingredients in a food processor and blend until smooth and creamy. Pour the dressing over the salad and mix until well incorporated. Serve immediately, or leave in the fridge for a few hours to allow the flavors to develop.

Image via healthyfoodie.com

Sometimes you want to settle in with a plate full of piping-hot, roasted winter veggies, and sometimes you just want a taste of summer. This citrus-heavy, sunshine-on-a-plate salad might just be the bright spot you need to combat your cold-weather blues.

Serves: 2 to 4

Ingredients:
2 four- to six-ounce salmon fillets
1 teaspoon extra virgin olive oil
2 lemons, juiced
3 to 4 cups organic baby spinach
1 large pink grapefruit, peeled and sectioned
2 medium navel oranges, peeled and sectioned
1 avocado, thinly sliced
1/4 to 1/2 cup sliced almonds
1/4 cup green onions, sliced
2 teaspoons extra virgin olive oil
Salt and pepper, to taste

Directions:
For the salmon: Preheat the oven to 425 F. Line a baking sheet with parchment paper. Place salmon fillets on baking sheet. Squeeze fresh lemon over the top and drizzle with a little olive oil. Season with salt and pepper. Bake for 20 to 25 minutes, or until cooked through. Remove from oven and let cool before assembling salad.

Place the spinach in a bowl or on a large serving platter. Top with citrus, avocado and cooled salmon. Garnish with almonds and green onions. Squeeze the fresh lemon juice over the top and drizzle with the olive oil. Season with salt and pepper.

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Beets and goat cheese is perhaps our favorite power couple of the food world, which is the appeal of this simple salad. If you disagree, you can beet it (okay, we'll see ourselves out).

Serves: 2

Ingredients:
2 bunches beets (about 12 small beets, 2 cups cooked)
1/2 teaspoon extra virgin olive oil
2 tablespoons fresh orange juice
2 teaspoons real maple syrup
1/4 cup goat cheese crumbles (or more, to taste)
1/3 cup pecans, chopped
Salt and pepper, to taste

Directions:
Preheat the oven to 425 F. Line a rimmed baking sheet with a sheet of aluminum foil. Wash and peel the beets. Trim the ends, then cut into roughly half-inch cubes. Place in the center of the aluminum foil sheet. Drizzle olive oil over top and season with salt and pepper. Toss to coat. Take a second sheet of aluminum foil and place it on top of the beets. Seal all four edges of aluminum foil together creating a tightly sealed packet.

Roast beets in the foil packet for about 30 minutes, until beets can be pricked with a fork (you can unseal a tiny corner to check). Remove from oven and open packet, allowing the steam to release. Scoop the beets into a medium sized bowl.

In a small bowl, whisk together the orange juice and maple syrup. Pour over the beets and let sit for 10 minutes. With a slotted spoon, spoon the beets onto a rimmed plate or bowl. Top with half the chopped pecans and goat cheese crumbles. Toss to combine, allowing the goat cheese to melt slightly. Top salad with remaining cheese and pecans. Serve immediately.

Image via stephinthyme.com

Because there's really no wrong time for a kale salad -- especially when it's decked out with crisp fall apples and smoky roasted cauliflower.

Serves: 3 to 6

Ingredients:
1/2 head cauliflower, florets removed
3 teaspoons extra virgin olive oil, divided
1 bunch kale, center ribs removed and finely chopped
1/4 medium red onion, very thinly sliced
1 apple, thinly sliced
1/2 lemon, juiced
1/4 cup raw pumpkin seeds
1/4 cup golden raisins
1/3 cup shaved ricotta salata
Kosher salt to taste
White pepper to taste

Dressing:
1 tablespoon extra virgin olive oil
1 tablespoon plus 1 teaspoon apple cider vinegar
1 tablespoon fresh lemon juice
1-1/2 teaspoons pure maple syrup
Kosher salt

Directions:
Preheat your oven to 425 F. Line a baking sheet with parchment. Arrange the cauliflower on the prepared baking sheet and drizzle with two tablespoons of olive oil. Sprinkle with kosher salt and pepper and toss to coat. Roast for 20 to 25 minutes, turning the florets halfway through, until tender and lightly browned. Let cool to room temperature.

Place the kale in a large mixing bowl. Drizzle with the remaining olive oil and add a pinch of salt. Massage the oil and salt into the kale leaves, until the kale darkens and becomes tender, and set it aside.

In a small bowl, whisk together all the ingredients for the dressing. Add the red onions to the bowl with the dressing and let them soak for 10 minutes. Place the apples in a separate bowl with the lemon juice. Toss to coat. This will keep your apples from turning brown.

Heat a small sauté pan over medium heat. When hot, add the pumpkin seeds and toast for two to three minutes, shaking the pan occasionally, until they're lightly brown. Remove from the heat and let cool slightly.

Assemble your salad: Combine the roasted cauliflower, apples, toasted pumpkin seeds, raisins and half of the ricotta with the kale. Add the dressing and red onions, and toss to combine. Top with the remaining cheese and serve.

Image via domesticate-me.com

Farro's like quinoa's underappreciated cousin. It's got just as much fiber and protein for the same number of calories. And this ancient grain gives this salad enough heft for it to serve as your main course.

Serves: 3 to 4

Ingredients:
3/4 cup dry farro, prepared according to package directions
1-1/2 cups water
1/4 tsp salt
1 cup pomegranate seeds (from 1 pomegranate)
1/4 cup dried cranberries
1/3 cup walnuts, toasted
2 cups baby arugula

Dressing:
3 tablespoons chopped shallot
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon pure maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon salt

Directions:
Prepare farro according to package directions. Set aside to cool. Meanwhile, place all dressing ingredients in a blender, and blend until completely smooth. Set aside.

Place walnuts in a small pan over medium heat. Toast until fragrant, about 10 minutes. You can also toast them in the oven at 350 F. Place them in a large bowl. De-seed the pomegranate. Add pomegranate to the bowl with walnuts. Add the cranberries, arugula, cooked farro and dressing. Stir to combine. Serve over more arugula if desired.

Image via hummusapien.com