Low Carb Grilled Acorn Squash Harvest Salad
11.8g
Net Carbs
26.1g
Protein
32.4g
Fat
3.6g
Fiber
449
Calories
Cooking tip: Acorn squash is one squash variety that has a tender, delicious skin when it is cooked. Be sure to thoroughly clean the squash before preparing, and then cut the squash up before digging into the salad. The hint of cinnamon on the squash combines with the tangy red onion vinaigrette for a full harvest experience in a bowl of satisfying salad.
Ingredients:
- 1/2 ea fresh acorn squash, 4" USDA
- 1/8 teaspoon cinnamon, ground USDA
- 1 tablespoon butter, unsalted USDA
- 1/8 teaspoon table salt USDA
- 1/8 teaspoon black pepper, ground USDA
- 6 cups fresh spring mix lettuce Canadian Nutrient File
- 6 slices cooked bacon FNDDS
- 2 ounces feta cheese USDA
- 1/4 cup pecans, halves USDA
- 9 ounces rotisserie chicken, skin removed FNDDS
- 2 tablespoons dried cherries, organic, unsweetened Good & Gather
- 1/4 cup fresh red onion, chopped USDA
- 4 tablespoons olive oil USDA
- 4 tablespoons red wine vinegar USDA
- 2 teaspoons dijon mustard Woodstock
- 2 teaspoons sugar free maple flavor syrup, Maple Grove Farms
- 1/2 teaspoon table salt USDA
Directions:
Ingredient note: ½ acorn squash is equal to 216 grams.
- Heat grill over medium flame. Lightly oil grates
- Cut acorn squash in half from the stem to the tip. Use a spoon to scrape seeds out of half. Place cut side down on a cutting board, and slice into ½-inch thick half-moons. Evenly coat with melted butter, then sprinkle evenly with 1/8 teaspoon salt, cinnamon and pepper, covering both sides evenly. Place on the hot grill and cook until grill marks are visible, about 10 minutes. Flip and continue to cook until tender, about 7 minutes more.
- On a large platter or serving bowl, arrange lettuce. Arrange grilled squash, chicken, chopped bacon, crumbled feta cheese, pecans and diced unsweetened dried cherries evenly over the lettuce.
- In a blender, combine chopped red onion, olive oil, red wine vinegar, Dijon mustard, sugar free maple flavored syrup, and ½ teaspoon salt. Blend on low until onion is breaking down, then increase speed to high and process until frothy and very well combined. Pour evenly over the salad platter and serve.
- One serving is 1 ½ cups lettuce with about 50 grams grilled squash, 2 ¼ ounces chicken, 1 ½ slices cooked bacon, ½ ounce feta cheese, 1 tablespoon pecans (7 grams), 5 grams diced cherries, and 2 rounded tablespoons dressing.
