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.

Big, Bold Kale Salad

Serves 4 to 6.

Use as many leftovers as you’d like in this salad. You can make it several hours in advance. Any extra dressing will keep in a covered container in the refrigerator for up to 1 week. From Beth Dooley.

For the kale salad:

1 large bunch kale (approximately 10 oz.), trimmed and chopped, about 8 to 10 c.

1 tbsp. extra-virgin olive oil

12 to 16 oz. shredded turkey, about 3 c.

1 c. cooked stuffing, toasted (see Cooking Tip)

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

1 apple, cored and chopped

½ c. cubed roasted sweet potatoes or squash

½ c. roasted Brussels sprouts

½ c. cooked wild rice

¼ c. fresh or dried cranberries

¼ c. chopped spiced nuts

¼ c. diced or shredded cheese

For the cranberry vinaigrette:

2 to 3 tbsp. cranberry sauce (cooked whole, jelly or raw), to taste

2 tbsp. apple cider vinegar

1 tsp. honey, or more to taste

1 tsp. whole grain mustard

¼ c. olive oil

Salt and freshly ground black pepper, to taste

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.

Preheat oven to 400 degrees. Line a sheet pan with parchment paper. Break or cut the stuffing into 1-inch pieces. Toast in the oven until the pieces are crisped, shaking the pan occasionally, about 8 to 10 minutes. Remove and 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.

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Beth Dooley is the author of “The Perennial Kitchen.” Find her at bethdooleyskitchen.com.