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.
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.