Spinach Turkey Lasagna & Cranberry Pear Salad + Dole Giveaway!
I feel like you and I are on the same page when it comes to staying on the healthy path when all that good food is around this coming Thanksgiving. I go in with good intentions, and then that evil voice enters my head that says,” just have a taste”. And I do. And one taste can turn into 2-3 tastes of a variety of goodies. As I have said before I am determined to stay on track this holiday season and so is DOLE. That is why I am so happy to be working with DOLE again to provide you with another healthy recipe!
As I put my thinking cap on for this recipe, I knew I didn’t just want to do a salad. I wanted more. So I thought back to my childhood and growing up in an Italian family sometimes we would have lasagna or spaghetti as a side dish next to our turkey. And then a light bulb went off! And I also lost my noodles because I bring to you not just one healthy dish but two: Pear Cranberry Spinach Salad and a Spinach Turkey Noodleless lasagna!
The Pear cranberry spinach salad is actually inspired by a local restaurant we go to. Theirs had pears that have been marinating in port wine for 12+ hours and tossed in a spinach salad. YUM. I knew I had to replicate it here to share with you!
This salad would pair beautifully next to your gorgeous bird this Thanksgiving and one less guilty item to go on your plate.
Now, after the big turkey day you open your fridge the next morning and become immediately overwhelmed with the amount of food that is left. Don’t panic. I’ve got you.
Take your leftover turkey and turn it into something new! All you need is eggplant, butternut squash, leftover spinach, jarred marinara sauce, and some cheese! Most of these you should have around (more than likely). Put them together and you have a very healthy, veggie filled leftover dish that has transformed into another elegant dish rather than a mayo slathered sandwich.
Pear Cranberry Salad:
Pears are marinated in port wine, and tossed with fresh green spinach, cranberries, pecans, and goat cheese with a Cranberry Orange Vinaigrette Dressing.
1 cup of cranberries
½ cup unsweetened cranberry juice
1 tbs olive oil
1 tbs honey
1 tbs red wine vinegar
Zest of 1 orange
2 bags of Dole Spinach
½ cup of pecans
4 oz of goat cheese
1/3 cup dried cranberries
½ cup fresh cranberries
4 pears, halved
½ bottle of port wine
In a blender, blend all dressing ingredients and keep chilled in air tight container ( such as a mason jar) until ready to serve.
The night before: pour wine into a sealable container and marinate the pears
In a large bowl toss spinach, cranberries, pecans, and goat cheese and top with marinated pears.
Spinach Turkey Lasagna:
1 eggplant, sliced into ½” rounds
1 butternut squash, seeded, peeled, and sliced into rounds
1 24 oz container of 1% cottage cheese
8-12 oz of leftover shredded turkey
1 bag of DOLE spinach
1 jar of organic marinara sauce
2 egg whites
1 tsp garlic powder
2 cups of reduced fat mozzarella cheese
¼ cup freshly shredded parmesan
Preheat oven to 375
In a mixing bowl, combine cottage cheese, ¾ bag of spinach, egg whites, salt, pepper, and garlic powder until thoroughly mixed.
In a casserole dish, (the fun part) begin layering!
Layer in this order:
Cottage cheese mixture
½ cup of marinara sauce
¼ cup of mozzarella
Cottage cheese mixture
½ cup marinara
¼ cup of mozzarella
Repeat alternatively until all squash and eggplant rounds are used!
To top it off I added more spinach, remaining cheese, and the parmesan.
Bake in oven for 40-45 minutes until veggies are softened
Take it out and serve on 6 plates!
Join with DOLE in the Healthy Thanksgiving movement and turn temptation into nutritional success with our healthy alternatives!
If DOLE wasn’t awesome enough to let me participate in their Healthy Thanksgiving Movement, they are also having a giveaway to give a wonderful prize to one of my readers!
One Reader will receive:
- Dole tote bag
- Dole tumbler
- Dole Collapsible Bento Box
- (3) Dole Salad Coupons
- Eating Well Cookbook
* Dole sponsored this post and I was compensated for my time. I developed these recipes and as always on The Kitcheneer, my thoughts and opinions are always my own 🙂 *
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