Ingredients
- 2 c Baby spinach
- 2 T Maple White Balsamic Vinaigrette
- 1 c Butternut squash spirals
- 1 EA Avocados From Mexico, diced medium
- 2 T Cherub tomatoes, whole, roasted
- 1/2 c Honey crisp apples, sliced thin
- 1/2 c Turkey breast, roasted, pulled
- 1/4 c Toasted pecans, salted, halves
- 1/4 c Goat cheese, crumbled
- 2 T Maple White Balsamic Vinaigrette
- Maple White Balsamic Vinaigrette
- 1/4 c White balsamic vinegar, prepared
- 2 T Maple syrup, pure
- 1 t Dijon mustard, prepared
- 1/8 t Kosher salt
- 3/4 c Avocado oil, prepared
Instructions
- Maple White Balsamic Vinaigrette
- Place all components except for avocado oil into a food processor. Process until smooth.
- While processing, pour avocado oil into food processor to assure emulsion is formed.
- Once well combined, remove vinaigrette from food processor and move a clean container.
- Place plastic wrap on top of mixture and lid on top of plastic wrap to seal. Refrigerate until needed for up to 24 hours.
- Roasted Turkey and Avocado Salad
- Place spinach into a mixing bowl.
- Drizzle with Maple White Balsamic Vinaigrette and toss to combine.
- Remove from mixing bowl and place spinach onto a clean plate.
- Place the butternut squash spirals onto the center of the plate.
- Place diced avocado, cherub tomatoes, and apples evenly on top, around the entire salad.
- Place pulled roasted turkey around the entire salad.
- Sprinkle toasted pecans and goat cheese evenly around entire salad.
- Drizzle with remaining dressing, season to taste, and serve as needed.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
