Butternut Squash Salad

What you will need:

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

Croutons

1/2 cup Nonfat Plain Greek Yogurt

2 Tbsp Patricia & Paul Red Apple Balsamic Vinegar

2 Tbsp Patricia & Paul wild Mushroom & Sage EVOO

1 Tbsp Patricia & Paul Local Raw Honey

2 Tbsp Water

Cooking Instructions

Preheat oven to 400 degrees F and spray pan with cooking spray. Spread Butternut Squash (1 cup) sprinkle lightly with salt and pepper. Bake for 7 to 8 minutes.Remove pan, flip or toss butternut squash and bake additional 7 to 8 minutes or until butternut squash is tender.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) . 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). Dish out the greens between to plates or bowls, add butternut squash, Croutons (to taste) , and dressing. Serve and enjoy!