Harvest Salad

Updated: Feb 19

This recipe is modified to be IC friendly from @skinnytaste by Kerri Cole (@icfood4u).





Ingredients:

✨Salad: 3 slices center cut bacon, cooked and crumbled (nitrate-free) 2 cups cubes butternut squash, 3/4 inch dice olive oil spray 1/8 tsp kosher salt 3 cups spring mix lettuce 3/4 oz crumbled feta 1/4 cup toasted slivered almonds 2 Tbsp dried blueberries ✨Dressing 1/4 cup pear juice (from can of organic sliced pears) 1/4 cup light olive oil 1-1/2 tsp sugar pinch of salt

Directions: 1. Preheat the oven to 425F.

2. 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. 3. Meanwhile blend the dressing ingredients. 4. Divide the lettuce between two plates, top each with half of the remaining ingredients and a drizzle of dressing.

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