Ingredients:

1/2 bag Noodles
4 cups leftover stuffing, torn into 3/4-inch pieces
1/3 cup olive oil, divided
1/2 cup leftover whole cranberry sauce
1/4 cup water
2 Tbsps balsamic vinegar
4 cups baby arugula
1/2  fennel bulb, stemmed and thinly sliced
1  honeycrisp apple, seeded and sliced
1/4 cup walnuts, coarsely chopped
  salt and freshly ground black pepper, to taste

Cooking Directions:

1. Preheat oven to 375 degrees Fahrenheit. Arrange the stuffing on a rimmed baking sheet and drizzle with 2 tablespoons of oil. Bake, flipping the stuffing halfway through, until golden-brown, about 15-20 minutes. Allow to cool completely at room temperature.

2. Meanwhile, cook the No Yolks® Noodles according to package instructions. Drain and rinse under cold water. Set aside.

3. In a small bowl, whisk the remaining oil, cranberry sauce, water and balsamic vinegar together until combined. Season with salt and pepper.

4. In a large bowl, place the stuffing croutons, cooked noodles, arugula, fennel and apple, and toss to combine. Drizzle with the cranberry mixture. Top with the walnuts, and serve.