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Servings:

Butternut Squash Salad with Red Apple Balsamic

Spinach and Romaine salad with roasted butternut squash, aged cheddar, turkey, dried cranberries and red apple balsamic vinegar dressing.

Total Time

30min

4.7

3 Ratings

Author: Lemons and Basil

Servings:

Ingredients

•

4 cups

Fresh Baby Spinach

•

2 cups

Romaine Lettuce

•

1 cup

Butternut Squash , roasted, cubed

•

3 Tbsp

Dried Cranberries

•

3 Tbsp

Pecans

•

2 oz

Turkey , roasted, chopped

•

1/4 cup

Aged Vermont Cheddar

•

to taste

Croutons

•

1/2 cup

Nonfat Plain Greek Yogurt

•

2 Tbsp

Red Apple Balsamic Vinegar

•

2 Tbsp

Roasted Walnut Oil

•

1 Tbsp

Raw Honey

•

2 Tbsp

Water

Cooking Instructions

Preheat oven to 400 degrees F (200 degrees C) and spray pan with cooking spray.

Spread Butternut Squash (1 cup) sprinkle lightly with salt and pepper. Bake for 7 to 8 minutes.

Remove pan, flip or toss butternut squash and bake additional 7 to 8 minutes or until butternut squash is tender.

Add the Fresh Baby Spinach (4 cups) and Romaine Lettuce (2 cups) , toss in the Aged Vermont Cheddar (1/4 cup) , Dried Cranberries (3 Tbsp) , Pecans (3 Tbsp) , and Turkey (2 oz) .

For the dressing, add the Nonfat Plain Greek Yogurt (1/2 cup) , Red Apple Balsamic Vinegar (2 Tbsp) , Raw Honey (1 Tbsp) , Roasted Walnut Oil (2 Tbsp) and Water (2 Tbsp) .

Dish out the greens between to plates or bowls, add butternut squash, Croutons (to taste) , and dressing. Serve and enjoy!

Nutrition Per Serving

CALORIES

442

FAT

26.6 g

PROTEIN

19.4 g

CARBS

36.2 g