Fall Harvest Salad

This salad is about to knock your winter knit socks off. 

I've made this three times since I first created it last week. The combination of flavors are seriously great together and as always, this one isn't loaded with the sneaky calories and fat. I added some bacon on there because, well, bacon is delicious. But I chose to forgo other fats like cheese and nuts to make room for it. It's all about balance, yaknowwhatImean!?

Fall Harvest Salad
serves 2


4 C. fresh spinach
1 C. shaved brussels sprouts
3 slices of bacon (you can sub turkey bacon for this)
1 C. chopped butternut squash (I cheated a bit and used the precooked package)
1/4 of a red onion sliced and diced

For the dressing:
makes 1 cup

1/4 cup balsamic vinegar
2 small garlic cloves, or 1 teaspoon garlic powder
1/2 teaspoon sea salt
1 tablespoon raw honey
1/4 cup + 2 tablespoons olive oil
1/4 cup + 2 tablespoons water


Mix together salad dressing and set aside.

In a stove top pan, cook bacon to liking.

In a separate pan, lightly sauté onion, brussels sprouts, and butternut squash (that must already be cooked) with a little olive oil and sea salt for about 5 minutes over medium-high heat.

Wash and prep spinach on two separate plates in even portions.

When the bacon is done cooking, let the pieces cool and then chop into inch pieces. Set aside.

Place sautéed mixture on top of spinach as well as the bacon pieces and then drizzle the dressing over the top (you could also heat up the dressing if you would like).

Finish each salad with some ground pepper and there you have it!

Bon Appetit!

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