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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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Lunch
Cuisine: American
Keyword: balsamic reduction, Butternut Squash, salad, vermont cheddar
Servings: 2
Calories: 318kcal
Author: Kaylee Pauley


  • 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


  • 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.


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