Brussels Sprouts, Butternut Squash, and Bacon Salad

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I made this tasty salad a few weeks ago but then completely neglected to share it with you all. Blame it on I-Started-My-Own-Business-And-Moved brain, I guess...

I used to make brussels sprouts, butternut squash, and bacon and devour it, but something about that combination on its own had its way of leaving me extremely full. Instead of following that tradition, this time I served up less, but used it to top a bed of spinach. It ended up being the most delicious and comforting salad. Seriously, it's like taking an old fashioned comfort food and making it healthy.

What's not to love, right?

Brussels Sprouts, Butternut Squash, and Bacon Salad

Servings: 4

Ingredients:

• 2 cups brussels sprouts, rinsed
• 2 cups butternut squash, cubed
• 8-12 strips uncured bacon
• 1 tbsp olive oil
• 1 tbsp oregano
• salt, pepper to taste
• 4 cups spinach

Directions:

1. Preheat oven to 400 degrees.
2. Line a baking pan with aluminum foil. Place bacon in a thin layer and bake for 25-30 minutes or until crispy. Drain and let dry.
3. Toss butternut squash with 1/2 tbsp olive oil, oregano, and a sprinkling of salt and pepper.
4. Line another baking pan with aluminum foil and spray with cooking spray. Spread butternut squash on top of the foil and bake for 25-30 minutes, or until butternut squash is soft.
5. Steam brussels sprouts for 15 minutes, or microwave for 8 minutes, until soft and tender. Sprinkle with remaining 1/2 tbsp of olive oil, salt, and pepper.
6. Combine cooked butternut squash and brussels sprouts. Crumble bacon and add to the same bowl. Toss well.
7. Put over a bed of fresh spinach! No dressing required, but this would be delicious with a simple drizzling of olive oil and lemon.

Sea Salt Kale Chips

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Sometimes, a girl just craves chips. It’s like it’s hardwired into human DNA (except it’s totally not – but these Kale chips just might be!). But the issue, it seems, is that… well… CHIPS ARE HORRIBLY BAD FOR YOU! Even the baked lays you can find in grocery stores are filled with processed ingredients and substitutions that are shady. In the end, all we really want is a little crinkle. That snap, crackle, pop that you get when you bite into a chip (or shove a handful in your mouth, amiright?!).

So when I heard that people were making chips out of Kale, I was intrigued.

I have to be honest here – I haven’t read any of the recipes on Pinterest, etc. I wanted to start from scratch instead of being "inspired" to "copy" someone else's recipe. So I’m not sure if other recipes add more salt, more seasoning, more olive oil, etc. But you know what? I don’t freaking care! These are delicious and low calorie and low sodium (for Chips, at least). And, best of all, for the many friends I have who beg me for low-ingredient recipes, there are only three ingredients... and the only prep required is ripping and tossing! Purrfect.

Sea Salt Kale Chips

Prep Time: 2 Minutes

Bake Time: 8-10 Minutes

Servings: Makes enough for 3-4 people to snack on!

WW Points (Old): 1

WW Points Plus (New): 1

Calories Per Serving: 25 (Based on this recipe making 3 servings. If you eat the whole thing, it's 75)

Nutrition: High in calcium,Very high in manganese, High in potassium, Very high in vitamin A, High in vitamin B6, Very high in vitamin C, Very high in sodium

Ingredients:

• 5 large leaves Kale
• 1 tsp Olive Oil
• 2 pinches Sea Salt or Garlic Salt (or 1 pinch of each!)

Directions:

1. Preheat oven to 425.
2. Wash Kale and rip into chip-size pieces.
3. Toss with olive oil and salt.
4. Bake for 8-10 minutes, or until Kale pieces are crispy.