Butternut Squash Salad with Red Apple Balsamic

TGIF! Anyone one else remember the series of shows that use to come on ABC during prime time every Friday night. There was Boy Meets World, Growing Pains, Step by Step, The Wonder Years… AH, such fond memories, such good shows!

What do these shows have to do with this salad? Absolutely nothing! But, can I get a big Amen for THANK GOODNESS IT’S FRIDAY? Josh and I have a great little inexpensive date planned for tonight. Coffee at Starbucks (we have a gift card which makes it even better!) with a deck of cards. We don’t do this nearly often enough, but when we do, we have the best time! Just coffee, a game to entertain and lots of great conversation, with my very best friend.

If you are looking for a cheap evening out, I definitely recommend this one!

Okay, I’ll stop with the chatter and get to this Butternut Squash Salad with Aged Cheddar and Red Apple Balsamic Dressing! It’s hardly a recipe, but after the surprisingly delicious butternut squash salad I got at the La Guardia airport {read about our New York trip here and here} I couldn’t get it out of my head and had to recreate it here at home.

I’ve been looking for an excuse to make a salad dressing using some of the Roasted Walnut Oil and Red Apple Balsamic Vinegar my sweet in-laws gave us (ME) for Christmas. They bought these at the Abingdon Olive Oil Company in Abingdon, VA. In truth, I don’t know whether or not flavored balsamic vinegars are commonly found in a typical grocery store, but I hope so!

BUT, I do know that you can order their balsamic vinegars online. And let me just said that my Red Apple Balsamic Vinegar, along with my mother-in-law’s Dark Chocolate and Raspberry are absolutely incredible. Like eat-them-by-the-spoonful incredible! They are $18-$20 a bottle, but last a long time and totally worth it. Aside from its intense flavor, Balsamic Vinegar has all sorts of wonderful healthy benefits you can read about below.

Benefits of Balsamic Vinegar:

• Contributes to weight loss as it works to suppress the body’s appetite and increase the amount of time it takes for the stomach to empty, preventing overeating.
• A source of calcium, iron, manganese and potassium, which improve the body’s functioning and weight loss abilities.
• Contains antioxidants, which work to repair damage caused by free radicals, produced by the oxygen used in our body.
• Contains polyphenols, antioxidants that can protect the body from heart disease and cancer.
• Contains antioxidants that fight against cell damage, improve the body’s immune system and make blood platelets more flexible, thus preventing heart or circulation problems.
• Boosts the activity of pepsin, an enzyme that breaks protein down into smaller amino acids that can be more easily absorbed by the body. It also improve the body’s metabolism.
• Improves insulin sensitivity for diabetics, allowing for an easier regulation of blood sugar and reducing unpleasant side effects from diabetes.

So if you are like the other 95% of the population and trying to get your eating back in check (like myself), add this Butternut Squash Salad to the mix!

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Butternut Squash Salad with Vermont Cheddar and Red Apple Balsamic Dressing

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

Course Lunch

Cuisine American

Keyword balsamic reduction, Butternut Squash, salad, vermont cheddar

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 318kcal

Author Kaylee Pauley

Ingredients

• For the Salad:
• 4 cups organic baby spinach
• 2 cups organic baby romaine
• 1 cup roasted butternut squash cubed
• 2-4 tbsp dried cranberries
• 2-4 tbsp pecans
• 2-3 ounces roasted turkey chopped
• 1-1.5 ounces Vermont aged cheddar
• 2-4 tbsp croutons if desired
• For the Dressing
• 1/2 cup non fat Greek yogurt
• 2 tbsp Red Apple Balsamic Vinegar
• 2 tbsp Roasted Walnut oil
• 1 tbsp raw honey
• 2 tbsp water

Instructions

• Preheat oven to 400 degrees and spray pan with coconut oil cooking spray. Spread butternut squash evenly over pan, sprinkle lightly with salt and pepper. Bake for 7-8 minutes, remove pan, flip or toss butternut squash and bake additional 7-8 minutes or until butternut squash is tender.
• Add greens to large bowl, toss in cranberries, pecans, roasted turkey, and aged cheddar.
• Dish out between to plates or bowls, add butternut squash, croutons and dressing and serve!
• For the Dressing:
• Add all ingredients to NutriBullet, blender or food processor. Blend for 10-15 seconds or until dressing is well combined and smooth.

Notes

*Nutrition info is for 1 of 2 servings and includes 2 tbsp of homemade dressing.

Nutrition

Serving: 1g | Calories: 318kcal | Carbohydrates: 36g | Protein: 15g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 520mg | Fiber: 3g | Sugar: 12g

 Information of nutritional benefits taken from LIVESTRONG.com