If you love fall and enjoy fall foods, here is a fun spin that doesn't involve chili or soup! A fresh fall salad packed with protein and still low in fat and carbs. You can get as creative as you'd like with this with roasted pumpkin seeds, nuts, etc., for added healthy fats.
You'll notice there isn't a dressing listed in the ingredient list. That's because the salad is flavorful and juicy as is! But add dressing as you like!
Servings: 1
Macros per serving: ( 15 F / 16 C / 30 P )
Ingredients:
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3 oz. top sirloin steak, trimmed
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1 piece center-cut bacon or turkey bacon
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85g butternut squash
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50g white onion
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1/2 ounce reduced fat blue cheese
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2 cups spring salad mix
Directions:
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Preheat oven to 400 degrees. Add Butternut squash to a large baking sheet and spray lightly with cooking oil, season with salt and pepper and bake for 25-30 minutes.
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Bring a skillet to low/medium heat and cook bacon for 6-8 minutes, flipping periodically. Remove and place on a paper towel to crisp.
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Drain and excess grease but do not rinse the pan; return to low heat and add thinly sliced white onion. Allow to cook on low for 10-15 minutes until brown and lightly caramelized.
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Bring a grill or cast iron pan to high heat. Season room temperature steak with salt and pepper, Sear steak on high for 2 minutes on each side, reduce heat, and cook on medium for an additional 2-4 minutes. Remove steak and allow to rest before cutting into cubes.
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Prepare the salad by layering on greens, roasted butternut squash, onions, steak, crumbled bacon, and blue cheese. Enjoy!