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.
Author: Kaylee Pauley
For the Salad:
4cupsorganic baby spinach
2cupsorganic baby romaine
1cuproasted butternut squashcubed
1-1.5ouncesVermont aged cheddar
For the Dressing
1/2cupnon fat Greek yogurt
2tbspRed Apple Balsamic Vinegar
2tbspRoasted Walnut oil
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.
*Nutrition info is for 1 of 2 servings and includes 2 tbsp of homemade dressing.