Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C) and spray pan with cooking spray.
Step 2
Spread
Butternut Squash (140 g)
sprinkle lightly with salt and pepper. Bake for 7 to 8 minutes.
Step 3
Remove pan, flip or toss butternut squash and bake additional 7 to 8 minutes or until butternut squash is tender.
Step 4
Add the
Fresh Baby Spinach (120 g)
and
Romaine Lettuce (95 g)
, toss in the
Aged Vermont Cheddar (30 g)
,
Dried Cranberries (20 g)
,
Pecans (20 g)
, and
Turkey (55 g)
.
Step 5
For the dressing, add the
Nonfat Plain Greek Yogurt (120 g)
,
Red Apple Balsamic Vinegar (30 mL)
,
Raw Honey (20 g)
,
Roasted Walnut Oil (30 mL)
and
Water (30 mL)
.
Step 6
Dish out the greens between to plates or bowls, add butternut squash,
Croutons (to taste)
, and dressing. Serve and enjoy!
