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Shredded Brussels Sprouts-Bacon Salad
Butternut Squash Spread with Bagel Chips
Ingredients
- 4 slices center-cut bacon, chopped
- 1 shallot, sliced
- 2 (12-oz) pkg shredded Brussels sprouts
- 1 (5-oz) pkg baby kale
- 1 cup unsweetened dried cranberries
- 1 cup pecan pieces
- 1 (4-oz) pkg crumbled feta cheese
- ⅓ cup white balsamic shallot vinaigrette
Instructions
- Cook bacon in a large skillet over medium heat 5 minutes until fat begins to render; add shallot.
- Cook 2 minutes or until tender.
- Add Brussels sprouts and kale, a little at a time, and sauté 10 minutes or until wilted.
- Transfer mixture to a serving bowl; top with cranberries, pecans and feta cheese.
- Drizzle with vinaigrette.
Side Dish Ingredients
- 1 (12-oz) pkg frozen pureed butternut squash
- ½ (8-oz) tub ⅓-less-fat whipped cream cheese
- ½ cup shredded Parmesan cheese
- 1 tsp bottled minced garlic
- 2 tsp fresh thyme leaves
- ¼ tsp pepper
- 6 oz bagel chips
Side Dish Instructions
- Microwave squash according to package directions.
- Meanwhile, beat cream cheese in a medium bowl until smooth.
- Beat in squash, Parmesan cheese, garlic, thyme and pepper.
- Serve 1 cup spread with bagel chips.
- Refrigerate remaining spread up to 3 days.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
378
|
244
|
622
|
| Fat (g) | 24 | 12 | 36 |
| Sat. Fat (g) | 5 | 5 | 10 |
| Protein (g) | 11 | 6 | 17 |
| Carb (g) | 34 | 27 | 61 |
| Fiber (g) | 8 | 2 | 10 |
