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.
For the Salad
1medium butternut squashpeeled, spiralized with Blade B, and noodles trimmed
Kosher salt and freshly ground black pepper
5ouncesof fresh baby spinach
1large Honeycrisp appleor Asian pear, sprialized with Blade D
1poundroasted turkeyshredded or cut into bite size pieces
1/2cupchopped toasted pecans
1/2cupcrumbled goat cheese
For the Vinaigrette
2tablespoonsvinegareither apple cider or rice wine vinegar depending on your preference
1tablespoonextra-virgin olive oil
1teaspoonsesame seedswhite or black
1garlic cloveminced or pressed
Freshly ground black pepper to taste
Preheat the oven to 400°F. Line a baking sheet with parchment paper and spread the butternut squash noodles on the baking sheet, 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.
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