Butternut Squash Salad with Red Apple Balsamic

13 INGREDIENTS • 6 STEPS • 30MINS

Butternut Squash Salad with Red Apple Balsamic

Recipe

4.7

3 ratings

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

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Butternut Squash Salad with Red Apple Balsamic

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

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

30MINS

Total Time

$7.33

Cost Per Serving

Ingredients

Servings

2

us / metric

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

2 Tbsp

Water

Nutrition Per Serving

VIEW ALL

Calories

442

Fat

26.6 g

Protein

19.4 g

Carbs

36.2 g

Love This Recipe?

Butternut Squash Salad with Red Apple Balsamic

Save

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

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 (1 cup) 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 (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).

step 5

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).

step 6

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

step 6 Dish out the greens between to plates or bowls, add butternut squash, Croutons (to taste), and dressing. Serve and enjoy!

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