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RECIPE
13 INGREDIENTS6 STEPS30MIN

Butternut Squash Salad with Red Apple Balsamic

4.7
3 Ratings
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Lemons and Basil
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Estimated Total: Est. Total:
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Spinach and Romaine salad with roasted butternut squash, aged cheddar, turkey, dried cranberries and red apple balsamic vinegar dressing.

30MIN

Total Time
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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4 cups
Fresh Baby Spinach
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
2 Tbsp
Red Apple Balsamic Vinegar
2 Tbsp
Roasted Walnut Oil
1 Tbsp
2 Tbsp
Water
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Estimated Total: Est. Total:
Fulfilled by
Nutrition Per Serving
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CALORIES
439
FAT
26.5 g
PROTEIN
19.3 g
CARBS
35.7 g

Directions

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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!

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Nutrition Per Serving
Calories
439
% Daily Value*
Fat
26.5 g
34%
Saturated Fat
5.2 g
26%
Trans Fat
0.0 g
--
Cholesterol
33.5 mg
11%
Carbohydrates
35.7 g
13%
Fiber
4.8 g
17%
Sugars
23.1 g
--
Protein
19.3 g
39%
Sodium
380.6 mg
17%
Vitamin D
--
--
Calcium
287.8 mg
22%
Iron
3.6 mg
20%
Potassium
376.3 mg
8%
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