Apple Cider Cranberry Dressing: Combine cranberry sauce, vinegar, olive oil, Dijon, rosemary, sage, garlic powder, onion powder, salt and pepper in a blender cup and blend until emulsified and only small granular bits of cranberry remain. Set aside.
Bring a small pot of water to boil over high heat. Add eggs and cook for 7 minutes. Remove and soak in cold water; peel and cut each egg in half.
Arrange romaine and kale on a large serving platter. Top with turkey, squash, red onion, blue cheese, pecans, bacon, avocado and eggs. Serve with dressing.
Made this recipe as written….Excellent…did not change a thing.