Ingredients
Salad Ingredients
- 8 cups chopped spinach or other preferred green leafy lettuce
- 4 hard-boiled eggs, sliced
- 4 ounces grilled, baked, or rotisserie chicken, sliced or diced
- 4 slices turkey bacon, cooked and chopped
- 4 tablespoons chopped pecans or other preferred nut/seed
- 4 cups cubed and roasted butternut squash
- Salt & pepper to taste
Dressing Ingredients
- 1/4 cup low fat mayonnaise
- 3 tablespoons raw honey
- 3 tablespoons Dijon mustard
- 1 tablespoon distilled white vinegar
- 1/8 teaspoon cayenne pepper (optional)
Instructions
- Prepare the chicken, eggs, bacon, and squash: Grill or broil the chicken until cooked through, boil the eggs until hard-boiled, cook or bake the turkey bacon until crispy, and roast the butternut squash. To roast the squash, preheat your oven to 350ºF. Place the cubed and peeled butternut squash on a baking sheet lined with foil or parchment paper in a single layer. Lightly spray with cooking spray and sprinkle with sea salt and optional spices like pumpkin pie seasoning. Bake for 45 to 60 minutes until golden and tender, flipping every 20 minutes to ensure even roasting.
- Assemble the salad: For each serving, layer 2 cups of chopped spinach, 1 sliced hard-boiled egg, 1 ounce of grilled chicken, 1 slice of cooked turkey bacon, 1 cup of roasted butternut squash, and 1 tablespoon of chopped pecans.
- Make the dressing: Combine low fat mayonnaise, raw honey, Dijon mustard, distilled white vinegar, and cayenne pepper (if using) in a blender. Blend until smooth or shake vigorously in a small jar until well combined. Divide the dressing into four equal portions, about 2.5 tablespoons each.
- Serve: Drizzle one portion of dressing over each assembled salad. Finish with a sprinkle of sea salt and freshly ground black pepper to taste. Serve immediately and enjoy.
Notes
- Using pre-cubed and peeled butternut squash can save significant prep time.
- Substitute turkey bacon with regular bacon if preferred, but adjust fat content accordingly.
- Dressing can be made in advance and refrigerated for up to 3 days.
- For added crunch, consider topping with seeds such as pumpkin or sunflower seeds.
- Ensure flipping the squash during roasting to achieve even caramelization.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Low Fat
