Autumn Squash Salad

I'm the luckiest person in the world. As I type this, I'm sitting in my sister and brother-in-law's home in New York staring at the most beautiful baby on earth. That's right ladies and gents... my niece made her arrival! I've spent the last few days out here getting to know and love little Kaylee. She's the most beautiful baby ever. Even though she sleeps 98% of the day, we've spent so much time together that I have DEFINITELY locked it in as the favorite Aunt.

My trip to NY messed a bit with my weekly schedule. I missed out on my usual SWEAT classes, so I dropped in to Orangetheory today. My first experience was a good workout, but not my favorite set up. It was 25 mins of floor work followed by 25 mins of treadmill. Since I run on my off days, I found that to be too much consistent treadmill work. Today, we did a "tornado" set-up so we rotated through floor, rower & treadmill much more frequently. Much more my style! Shoutout to SWEAT Chicago for making me a killer rower. Our pace today was supposed to be "at least 100" and I was crushing it at 180. 

After my workout, I dropped by a Wegman's grocery store to pick up some salad greens. We don't have Wegman's in Chicago and that makes me sad. The amount of grass fed, organic meats, the produce, the paleo friendly products, etc, etc, etc. is OUT OF CONTROL! I'm in love. 

I'm also in love with salads. ALL of the salads. I think I've eaten a bazillion in the last couple weeks. In fact, I just got done eating one. Sometimes the fresh, crispness of a salad can't be beaten. Some may say salads are for summers. They've never thrown squash on their salad before. 

Autumn Squash Salad

Prep Time: 10 mins
Cook Time: 30 mins
Servings: 1 salad

1 ½-2 cups mixed greens
2 pieces of uncured, nitrate free bacon
⅓ cup chicken, cooked & cubed
1 egg, hardboiled
2 tbs pepitas (pumpkin seeds)
1 tbs fruit sweetened cranberries
⅓ cup butternut squash, cubed
1 tbs EVOO +addtl for dressing
dash of cinnamon
2 tbs feta cheese *optional
  1. Preheat the oven to 350 degrees.
  2. Toss squash lightly in EVOO and sprinkle with cinnamon. Spread across a baking sheet in a single layer. Place in oven to bake for 20-30 mins or until you can pierce the skin easily with a fork. Flip the squash 1/2 way through the bake time.
  3. Place bacon on a separate baking sheet. Place it in the oven to bake for 15-20 minutes until crisp.
  4. While the squash and bacon are cooking, melt 1 tbs of coconut oil in a skillet on the stove. Toss in your diced chicken and saute until cooked through.
  5. When the bacon has crisped up well, remove it from the oven and let it cool. Place between sheets of paper towel to soak up the grease. Once done, crumble it using your hands.
  6. When the squash is done baking, remove from oven and allow it to cool outside of the pan.
  7. Assemble the salad in a big bowl. Toss with olive oil or your other favorite dressing.

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