466 Cals 28 Protein 37 Carbs 26 Fats
PREP TIME:
30 mins
COOK TIME:
0 mins
TOTAL TIME:
30 mins
YIELD:2 SERVINGS
COURSE:Lunch, Salad
CUISINE:American
INGREDIENTS
3 slices center cut bacon, cooked and crumbled
6 oz cooked turkey breast
2 cups cubes butternut squash, 3/4 inch dice
olive oil spray
1/8 tsp kosher salt
black pepper, to taste
3 cups spring mix lettuce
3/4 oz crumbled feta
1/4 cup pecan halves
2 tbsp craisins
For the vinaigrette:
1 tsp dijon mustard
4 tsp olive oil
2 tbsp plus 1 tsp red wine vinegar
1 tsp maple syrup
1/4 teaspoon kosher salt
2 tablespoons chopped red onion
INSTRUCTIONS
Preheat the oven to 425F. Place the butternut on a large nonstick baking sheet, spray with oil, season with salt and pepper and bake 15 minutes, turn then cook an additional 10 minutes, or until tender. Let cool a few minutes.
Meanwhile combine the dressing ingredients in a small bowl and whisk.
Divide the lettuce between two plates, top each with half of the remaining ingredients and dressing.
Serving: 1/2(of the salad), Calories: 466kcal, Carbohydrates: 37g, Protein: 28g, Fat: 26g, Saturated Fat: 5.3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Cholesterol: 50mg, Sodium: 660mg, Potassium: 679mg, Fiber: 9g, Sugar: 9gBlue Smart Points:11Green Smart Points:12Purple Smart Points:11Points +:12
Health & Nutrition
