Make your co-workers jealous and bring this flavorful salad as an at-work lunch!
If you serve me a plate piled high with bacon it’s over, let me tell you. That crispy, all-too-greasy goodness sends my taste buds straight to heaven. My dreams consist of me biting into a hot, juicy BLT’ the size of my face, or gobbling down an limitless amount of luscious, bacon-wrapped hot dogs.
Seriously- the irresistible bacon-themed dishes wont leave me alone even after I’ve entered dreamland- not fair! That stuff is truly dangerous, and with my level of self-control, I knew it would only benefit me to cut out the greasy product altogether.
The classic American staple comes with a lot of fat, and not the healthy kind. Moreover, these oily pig strips contain a boatload of preservatives and processed additives that can contribute to issues like heart disease and diabetes. So unfortunate.
I sighed a deep, regretful sigh when initially coming to this realization. Not long after, however, I noticed a light at the end of the tunnel.
If you had (or currently have) a bacon obsession similar to mine, but decided to prioritize your health and eating habits and cut down on the mouthwatering meat product, don’t despair. You can still enjoy the scrumptious, smoky snack without sabotaging your goals and adding inches to your waistline. Keep your chin up, and we’ll show you how.
Here at Skinny Ms., we use a lighter, calorie-controlled alternative to conventional bacon: turkey bacon. When cooked properly (instead of bathing in a boiling pool of grease) turkey bacon actually serves as a great source of filling protein.
Besides tasting great by itself, our bacon can deliciously dress up a host of dishes with its crispy, mouthwatering consistency and protein punch. This brings me to my main point: Butternut Squash and Turkey Bacon Salad.
Yes, we’ve taken salad and casted turkey bacon to play the lead role, along with decadent butternut squash. These seemingly opposite ingredients bring an ordinary salad to life, adding a delicious combination of creamy, crispy textures and savory flavor. Salad oftentimes gets this sad reputation for tasting boring, bland, and “healthy.”
As a result, people muscle through the act of consuming their bland leafy greens before helping themselves to a heaping portion of something heavier and more satisfying.
Well, this scrumptious salad stands apart from the crowd. Roasted butternut squash flavored with a touch of olive oil and cinnamon adds decadent, tummy-warming character to this bold salad.
Meanwhile, superfoods like crunchy walnuts, dried cranberries, and juicy red onion add vibrancy, while tender turkey bacon and low-fat feta cheese pack a satisfying protein punch. And finally, a delectable dressing made up of powerful ingredients like apple cider vinegar, dijon mustard, and rosemary coat the salad with tangy-sweet goodness.
Walnuts lend healthy, omega-3 fatty acids and antiflammatory properties, while ingredients like dried cranberries carry dietary fiber, vitamin A and vitamin C. Apple cider vinegar, (or ACV as we like to call it) comes with a laundry list of health benefits, from stabilizing blood sugar levels to supporting weight loss.
Not only does this recipe taste amazing and offer a truckload of precious nutrients. Our savory salad is a cinch to whip up. Simply roast butternut squash in cinnamon and olive oil for half an hour, and combine with remaining salad ingredients.
In a blender, combine the dressing ingredients on high for 1 minute, and drizzle generously over salad. That’s all it takes to create this simple, yet oh-so-savory salad!
Bursting with vitamins and minerals, this colorful recipe makes a wholesome, nutritious meal in itself, while also serving as a crowd-pleasing side dish to any meal.
Butternut Squash and Turkey Bacon Salad
For the Salad
- 1 butternut squash small, peeled and cubed small
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 6 cups baby arugula
- 1/4 cup red onion sliced into thin strips
- 1/4 cup walnuts chopped
- 1/4 cup feta cheese low-fat
- 1/4 cup dried cranberries no sugar added
- 4 strips turkey bacon cooked and chopped
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 2 teaspoons honey
- 1/2 teaspoon ground rosemary
For the Salad
- Preheat oven to 400 degrees. Combine the squash, olive oil, salt, and cinnamon in a large bowl. Toss to coat the squash in all the ingredients. Spread in an even layer on a baking sheet and roast for 20 to 30 minutes or until tender. Remove from the oven and cool completely.
- Once cool, combine the squash with the remaining salad ingredients and gently toss in a large bowl to combine. Divide into serving bowls.
For the Dressing
- In a blender, combine all ingredients. Blend on high for 1 minute. Drizzle over salad. Save extra dressing in an airtight container, refrigerated.
Have you made this recipe?
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