A flavorful combination of fresh spinach and precooked leftovers.
Yield: 4 Servings
Lay the baby spinach on a large platter. Arrange the turkey, butternut squash, avocado, onion, eggs, bacon, pecans and goat cheese, in sections, on top of the spinach. Season with salt and pepper.
In a large bowl, whisk together all ingredients for the vinaigrette and serve on the side.