Ingredients
- 4 cups baby spinach
- 2 cups romaine lettuce
- 1 cup butternut squash, roasted, cubed
- 3 tbsp dried cranberries
- 2 tbsp pecans
- 2 oz. turkey, roasted and cubed
- 1/4 cup aged Vermont cheddar
- Croutons (to taste)
- 1/2 cup nonfat plain Greek yogurt
- 2 tbsp Red AppleBalsamic
- 2 tbsp WVOO Roasted Walnut Oil
- 1 tbsp raw honey
- 2 tbsp water
Directions
- Preheat over to 400˚F (200˚ C) and spray pan with cooking spray
- Spread Butternut Squash sprinkle lightly with salt and pepper
- Add fresh baby spinach and romaine lettuce, toss in the aged Vermont cheddar dried cranberries, pecans, and turkey
- For the dressing add the nonfat plain Greek yogurt, Red Appkle Balsamic vinegar, raw honey, roasted walnut oil and water
- Dish out the greens between to plates or bowls, add butternut squash, croutons (to taste), and dressing. SErve and enjoy!
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