This is an easy way to give your leftovers a makeover and turn them into a slightly more healthy lunch the next day.  Obviously this is a very free-form recipe; once you have the cabbage/kale base and the dressing, you can add whatever you like.

Combine 1/4 C. dried cranberries (sweetened) or currents with 6 T. balsamic vinegar.  Heat in a microwave or pan briefly, then allow to soak for 15 minutes.

Clean and dice 1 large or 2 small leeks.  Heat 4 T. olive oil in a skillet and add the leeks.  Saute over low heat until the leeks are soft and beginning to brown.  Add a little water if necessary to keep them from burning.  Remove from heat and stir in the cranberries and vinegar.  Season with salt, pepper and a little mustard if you like.

Cut one head of cabbage in half horizontally. Place the cut side of one half down and shred it.

Remove and discard the thickest stems of 6 leaves of Dino Kale.  Shred the leaves very finely.

Combine the cabbage and kale in a large bowl and toss with half the dressing.   Grate 2 carrots and add to the salad.  Let sit for at least 15 minutes, tossing to coat a few more times.

Meanwhile, hand shred cooked turkey meat to make 2 C.

Toss the salad with the turkey and 2 C. of whatever roasted vegetables leftovers you have:  potatoes, sweet potatoes, winter squash, broccoli, etc.  Taste the salad and add more dressing if necessary plus salt and pepper.