Preheat oven to 400 degrees F (200 degrees C) and spray pan with cooking spray.
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.
Fresh Baby Spinach (4 cups)
Romaine Lettuce (2 cups)
, toss in the
Aged Vermont Cheddar (1/4 cup)
Dried Cranberries (3 Tbsp)
Pecans (3 Tbsp)
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)
Water (2 Tbsp)
Dish out the greens between to plates or bowls, add butternut squash,
Croutons (to taste)
, and dressing. Serve and enjoy!