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SkinnyMS

Butternut Squash and Turkey Bacon Salad

This well-balanced and delicious salad is a fantastic choice for lunch or dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Lunch, Salad
Cuisine: American
Keyword: Budget-Friendly, Gluten-Free, Low-Carb, Quick and Easy
Servings: 6 people
Calories: 296kcal
Author: Chef Nichole

Ingredients

US Customary - Metric

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

Instructions

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.

Nutrition

Calories: 296kcal | Carbohydrates: 13g | Protein: 5g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 256mg | Fiber: 2g | Sugar: 7g |
SmartPoints (Freestyle): 11
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SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11