Roasted Turkey & Avocado Salad

INSTRUCTIONS

1. For the dressing: Place all ingredients except for avocado oil into a food processor and process to a smooth consistency. While processing, pour avocado oil into food processor to ensure emulsion is formed. Once well combined, remove vinaigrette from food processor and add to salad or store in an airtight container. Refrigerate until needed for up to 24 hours.
2. In a large mixing bowl, add spinach and drizzle with half the maple white balsamic vinaigrette. Toss well to combine and evenly distribute onto four serving plates.
3. Place the butternut squash spirals onto the center of each plate.
4. Evenly distribute avocado, NatureSweet® Cherubs® tomatoes and apples on top of the salads.
5. Evenly distribute roasted turkey on each of the salads.
6. Evenly sprinkle each salad with toasted pecans and goat cheese.
7. Drizzle with remaining dressing and salt to taste.