Leftover Turkey Harvest Cobb Salad

• Meat

  • 3 slices Bacon, center cut cooked and crumbled
  • 6 oz Turkey breast, cooked

• Produce

  • 1 2 cups cubes Butternut squash
  • 3 cups Mix lettuce, Spring
  • 2 tbsp Red onion

• Condiments

  • 1 tsp Dijon mustard
  • 1 tsp Maple syrup

• Baking & Spices

  • 1 Black pepper
  • 3/8 tsp Kosher salt

• Oils & Vinegars

  • 4 tsp Olive oil
  • 1 Olive oil spray
  • 2 1/3 tbsp Red wine vinegar

• Nuts & Seeds

  • 1/4 cup Pecan, halves

• Dairy

  • 3/4 oz Feta

• Other

  • 2 tbsp Craisins

Found on skinnytaste.com

Ingredients

• 3 slices center cut bacon, cooked and crumbled
• 6 oz cooked turkey breast
• 2 cups cubes butternut squash, 3/4 inch dice
• olive oil spray
• 1/8 tsp kosher salt
• black pepper, to taste
• 3 cups spring mix lettuce
• 3/4 oz crumbled feta
• 1/4 cup pecan halves
• 2 tbsp craisins
• 1 tsp dijon mustard
• 4 tsp olive oil
• 2 tbsp plus 1 tsp red wine vinegar
• 1 tsp maple syrup
• 1/4 teaspoon kosher salt
• 2 tablespoons chopped red onion

Directions

• Preheat the oven to 425F. Place the butternut on a large nonstick baking sheet, spray with oil, season with salt and pepper and bake 15 minutes, turn then cook an additional 10 minutes, or until tender. Let cool a few minutes. Meanwhile combine the dressing ingredients in a small bowl and whisk. Divide the lettuce between two plates, top each with half of the remaining ingredients and dressing.

Nutrition