October Recipe of the Month
Delicious, nutritious salad full of fall flavors!
Enter Coupon Code “October” to receive 20% off on these items.
Butternut Squash Salad with Red Apple Balsamic
(Serves 2)
4 cups fresh baby spinach
2 cups romaine lettuce
1 cup butternut squash, roasted and cubed
3 T. dried cranberries
3 T. roasted pecans
¼ cup turkey, roasted and chopped
¼ cup aged Vermont cheddar cheese
Croutons, to taste
½ cup nonfat plain Greek yogurt
3 T. THE OLIVE MILL RED APPLE BALSAMIC
3 T. THE OLIVE MILL HERBES DE PROVENCE OIL
1 T. honey
Preheat oven to 400 degrees F and spray pan with olive oil. Spread squash on pan and sprinkle lightly with salt and pepper. Bake for 7-8 minutes. Remove pan and toss squash, return to oven for additional 7-8 minutes or until squash is tender. In a large bowl, add the spinach, romaine, cheddar cheese, cranberries, pecans and turkey; toss to coat. For the dressing, add the yogurt, balsamic oil and honey in a small bowl and whisk thoroughly. Dish out the greens between plates, add the squash and croutons (to taste) and add dressing. Serve and enjoy!
