Low Carb Grilled Acorn Squash Harvest Salad Recipe

Name: Low Carb Grilled Acorn Squash Harvest Salad
Prep time: 15M
Cook time: 17 min
Total time: 32 min
Yield: 4
Ingredients: 0.5 fresh acorn squash, 4" USDA; 1 butter, unsalted USDA; 0.125 cinnamon, ground USDA; 0.125 table salt USDA; 0.125 black pepper, ground USDA; 6 fresh spring mix lettuce Canadian Nutrient File; 9 rotisserie chicken, skin removed FNDDS; 6 cooked bacon FNDDS; 2 feta cheese USDA; 0.25 pecans, halves USDA; 2 dried cherries, organic, unsweetened Good & Gather; 0.25 fresh red onion, chopped USDA; 4 olive oil USDA; 4 red wine vinegar USDA; 2 dijon mustard Woodstock; 2 sugar free maple flavor syrup, Maple Grove Farms; 0.5 table salt USDA

11.8g
Net Atkins Count ^TM

Prep Time: 15 Minutes
Style:American
Cook Time: 17 Minutes
Phase: Phase 3
Difficulty: Easy

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

26.1g

Protein

32.4g

Fat

3.6g

Fiber

449.5cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

0 1/2 ea fresh acorn squash, 4" USDA
1 Tbsp butter, unsalted USDA
0 1/8 tsp cinnamon, ground USDA
0 1/8 tsp table salt USDA
0 1/8 tsp black pepper, ground USDA
6 cup fresh spring mix lettuce Canadian Nutrient File
9 oz rotisserie chicken, skin removed FNDDS
6 slice cooked bacon FNDDS
2 oz feta cheese USDA
0 1/4 cup pecans, halves USDA
2 Tbsp dried cherries, organic, unsweetened Good & Gather
0 1/4 cup fresh red onion, chopped USDA
4 Tbsp olive oil USDA
4 Tbsp red wine vinegar USDA
2 tsp dijon mustard Woodstock
2 tsp sugar free maple flavor syrup, Maple Grove Farms
0 1/2 tsp 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.

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.