Spiralized Butternut Squash and Apple Salad with Turkey

Name: Spiralized Butternut Squash and Apple Salad with Turkey
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving
Ingredients: For the Salad; 1 medium butternut squash; cooking spray; Kosher salt and freshly ground black pepper; 5 ounces of fresh baby spinach; 1 large honeycrisp apple; 1 pound roasted turkey; ½ cup pomegranate seeds; ½ cup chopped toasted pecans; ½ cup crumbled goat cheese; For the vinaigrette; 2 tablespoons vinegar; 1 tablespoon extra-virgin olive oil; 1 tablespoon maple syrup; 1 tablespoon sesame oil; 1 tablespoon soy sauce; 1 teaspoon sesame seeds; 1 garlic clove; freshly ground black pepper to taste

User Reviews

4.6

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4
Calories
517 kcal
Course
Main Course, Salad
Cuisine
American

Spiralized Butternut Squash and Apple Salad with Turkey

Iris Warren

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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.

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Ingredients

Servings

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

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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 Information

Show Details

Calories 517kcal (26%) Carbohydrates 40g (13%) Protein 33g (66%) Fat 28g (43%) Saturated Fat 8g (40%) Polyunsaturated Fat 5g Monounsaturated Fat 10g Cholesterol 74mg (25%) Sodium 598mg (25%) Potassium 1039mg (30%) Fiber 8g (32%) Sugar 16g (32%) Vitamin A 23579IU (472%) Vitamin C 54mg (60%) Calcium 191mg (19%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 517 kcal

% Daily Value*

Calories	517kcal	26%
Carbohydrates	40g	13%
Protein	33g	66%
Fat	28g	43%
Saturated Fat	8g	40%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	10g	50%
Cholesterol	74mg	25%
Sodium	598mg	25%
Potassium	1039mg	22%
Fiber	8g	32%
Sugar	16g	32%
Vitamin A	23579IU	472%
Vitamin C	54mg	60%
Calcium	191mg	19%
Iron	3mg	17%