Butternut Squash, Apple and Roast Turkey Salad

For the Salad

medium butternut squash, peeled, spiralized with Blade B, and noodles trimmed

Cooking spray

Kosher salt and freshly ground black pepper

fresh baby spinach

large Honeycrisp apple, or Asian pear, sprialized with Blade D

roasted turkey, shredded or cut into bite size pieces

pomegranate seeds

chopped toasted pecans

crumbled goat cheese

For the Vinaigrette

vinegar, either apple cider or rice wine vinegar depending on your preference

extra-virgin olive oil

maple syrup

sesame oil

soy sauce

sesame seeds (white or black)

garlic clove, minced or pressed

Freshly ground black pepper