Butternut Squash Salad with Red Apple Balsamic

Recipe

13 INGREDIENTS • 6 STEPS • 30MINS

Butternut Squash Salad with Red Apple Balsamic

4.7

3 ratings

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

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/

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

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

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 InstructionsHide images

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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