About This Spinach Salad
This salad is the epitome of fall salads and is totally filling all on its own. It’s fresh flavors and veggie crunch will absolutely pull you out of your post-Thanksgiving Day rut, but because I love baking a turkey breast for my daughter’s weekly school lunches (this is my favorite way to bake an always juicy turkey breast) I can make this salad any old time I want. Spiralized vegetables and fruit are an easy and healthful way to get in your daily 5-a-day in and with this salad, you’ll only have one left to add in. First, spiralized squash is roasted in the oven so it lightly caramelizes and becomes sweeter in flavor while holding it’s earthy bite. In Ali’s original recipe, she used a large Asian pear to complement the fall flavors. But true to form, I didn’t have time for the store-bought pears to ripen on the counter before making this salad so I used a crunchy Honeycrisp apple instead, and spiralizing it gave it a whole new apple-esqu appeal. Tip: If you’re spiralizing the apple in advance, store it covered in a bit of water with a touch of lemon juice so it doesn’t discolor. After spiralizing, be sure to trim both the butternut squash and the apple with kitchen scissors, cutting them into more manageable lengths.Spiralized Butternut Squash and Apple Salad with Turkey
A store-bought rotisserie chicken or grilled chicken breasts can easily be subbed in for the turkey in this all-in-one meal if preferred.
Servings 4
Calories 517kcal
Ingredients
- For the Salad
- 1 medium butternut squash , peeled, spiralized with Blade B, and noodles trimmed
- Cooking spray
- Kosher salt and freshly ground black pepper
- 5 ounces of fresh baby spinach
- 1 large Honeycrisp apple , or Asian pear, sprialized with Blade D
- 1 pound roasted turkey , shredded or cut into bite size pieces
- ½ cup pomegranate seeds
- ½ cup chopped toasted pecans
- ½ cup crumbled goat cheese
- For the Vinaigrette
- 2 tablespoons vinegar , either apple cider or rice wine vinegar depending on your preference
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon sesame seeds , white or black
- 1 garlic clove , minced or pressed
- Freshly ground black pepper to taste
Instructions
- Preheat the oven to 400°F. Line a sheet pan with parchment paper and spread the butternut squash noodles on the sheet pan, spacing them evenly. Lightly coat with cooking spray and season with kosher salt and black pepper, Roast for 10 minutes or until they lose that raw flavor and are softened.
- Meanwhile, make the vinaigrette. In a small bowl or a jar with a tight fitting lid, add all the vinaigrette ingredients and either whisk or shake the jar until the ingredients are emulsified. Set aside.
- Add the spinach to a large serving bowl with the spiralized apple or pear, butternut squash, and the turkey. Top with half of the pomegranate seeds and pecans and drizzle with the dressing and toss to coat. Top with the rest of the pomegranate seeds, pecans and the goat cheese, season more to taste and serve.
Nutrition
Calories: 517kcal | Carbohydrates: 40g | Protein: 33g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 74mg | Sodium: 598mg | Potassium: 1039mg | Fiber: 8g | Sugar: 16g | Vitamin A: 23579IU | Vitamin C: 54mg | Calcium: 191mg | Iron: 3mg
More Salads that Act As a Main Meal
- Ahi Tuna Poke Salad with Mango
- Autumn Cobb Salad
- Citrus Shrimp and Avocado Salad
- Balsamic Skirt Steak Salad with Stone Fruit
- Italian Chopped Salad with Marinated Chickpeas
Yummy and tasty turkey. love it.
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Lovely recipe and amazing taste.
Hi, Heidi
Thanx for sharing the wonderful list of the recipe. You are writing in such a
way that individual feel that all recipes are made for them. Keep continuing good work. Apple Salad is my Favorite.
I appreciate that, Rahul! Thank you