Butternut Squash, Apple and Roast Turkey Salad
- 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
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.