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

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