Description
Did you eat too much stuffing and pumpkin pie this Thanksgiving? Here’s a wonderful way to use up any of that leftover turkey if you’re looking for a meal that will be filling yet light.
Yield: 2servings | Serving Size: 1/2(of the salad)
Ingredients
3slicescenter cut bacon, cooked and crumbled
6ozcooked turkey breast
2cupscubes butternut squash, 3/4 inch dice
olive oil spray
1/8tspkosher salt
black pepper, to taste
3cupsspring mix lettuce
3/4ozcrumbled feta
1/4cuppecan halves
2tbspcraisins
For the vinaigrette:
1tspdijon mustard
4tspolive oil
2tbspplus 1 tsp red wine vinegar
1tspmaple syrup
1/4teaspoonkosher salt
2tablespoonschopped 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.
Last Step:
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Nutrition
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: 9g
