Turkey and Roasted Summer Squash Salad Bowl
A flavorful and flexible low-carb salad bowl that’s perfect for using up leftovers.
Ingredients
Roasted Summer Squash:
- 1 medium summer squash sliced into half-moons
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Salad Base:
- 4 cups fresh spinach leaves
- 1 cup leftover white turkey meat shredded or chopped
- 1/2 cup cherry tomatoes halved
- 1/4 cup marinated artichoke hearts chopped
- 2 tablespoons roasted sunflower seeds
- 1 tablespoon nutritional yeast
- 2 tablespoons plain nonfat Greek yogurt 1 dollop per serving
Instructions
Roast the Summer Squash:
- Preheat your oven or toaster oven to 425°F
- Toss the squash slices with olive oil, thyme, salt, and pepper. Spread them on a baking sheet in a single layer.
- Roast for 15–20 minutes, until golden brown and tender. Set aside to cool slightly.
Assemble the Salad:
- Divide the spinach evenly between two bowls.
- Top each bowl with 1/2 cup turkey, 1/4 cup cherry tomatoes, and 2 tablespoons chopped marinated artichoke hearts.
- Add the roasted summer squash and sprinkle with 1 tablespoon sunflower seeds and 1/2 tablespoon nutritional yeast per bowl.
Add the Yogurt Dollop:
- Finish each bowl with a generous dollop (1 tablespoon) of plain nonfat Greek yogurt on top. Allow diners to mix it into their salad as a creamy, tangy dressing.
Notes
• This salad pairs perfectly with the slightly earthy flavor of spinach.
• Feel free to add a squeeze of lemon juice over the salad for an extra layer of freshness.
• Prep the roasted squash ahead of time to save time during assembly.
• Feel free to add a squeeze of lemon juice over the salad for an extra layer of freshness.
• Prep the roasted squash ahead of time to save time during assembly.