Herbed Butternut Squash Gratin with Amaretti Crumble

Apparently I’m all about the butternut squash this week!

This Herbed Butternut Squash Gratin with Amaretti Crumble is the perfect easy side dish for fall!

To be fair, it was somewhat on purpose. I feel like by now all of you, my dear readers, might be feeling a little overwhelmed with all the pumpkin recipes currently populating the web and social media. I also feel that butternut squash is a delicious yet often overlooked fall ingredient and I wanted to be sure to give it its fair share of attention before we go too far down the pumpkin recipe rabbit hole. Enter this Herbed Butternut Squash Gratin with Amaretti Crumble!

I realize I haven’t posted a ton of vegetable side dish recipes on the site, and I honestly can’t tell you why. Maybe it’s because I like to incorporate as many vegetables as possible into my main dishes, or maybe it’s because often our “vegetables” are prepared simply and easily without a lot of flourish. But every once in a while I think we can all agree it’s nice to have a fancy veggie side dish to contribute to a get-together or family dinner, especially during the holidays when group gatherings are in full force.

And let me tell you – this Herbed Butternut Squash Gratin with Amaretti Crumble is seriously one for the books. I mean, anytime you combine a super-healthy vegetable, tons of fresh herbs, crunchy amaretti crumbles, pancetta and CHEESE, I call it a surefire winner.

Herbed Butternut Squash Gratin with Amaretti Crumble is a tasty side dish for fall that even picky eaters will love.

I may have come up with this recipe in the middle of September when it was still blazing hot out, but I sure as heck haven’t stopped making it since and plan to continue to make it whenever our little babe allows me the time to get in the kitchen and cook. I may also subtly share the recipe with my family so they can make it for Thanksgiving and/or Christmas. I mean, it would only be appropriate, right?

I’m also going to go out on a limb and guess that said Herbed Butternut Squash Gratin with Amaretti Crumble is going to please even the pickiest of little eaters. After all, what kid doesn’t want a nutrient-filled side dish that also happens to include CHEESE and COOKIES and taste out-of-this-world? I dare you to give it a shot.

Herbed Butternut Squash Gratin with Amaretti Crumble is the perfect side dish to add to your Thanksgiving or Christmas menu.

The great thing about this holiday-appropriate recipe is that it’s very much a “set it and forget it” recipe, meaning you prep everything in a baking dish, pop it in the oven and forget about it until it’s ready to eat. So sure, you may need to coordinate the oven time with other important holiday things – like turkey! – but once it has it’s moment, it’ll be ready to shine along with everything else gracing your feasted table.

I don’t have too much else to say about this Herbed Butternut Squash Gratin with Amaretti Crumble, except that you really need to make it ASAP, even if it’s just for a trial run before the big day when you plan to wow all your family and friends. I guarantee it’s going to be a huge hit!

A hefty serving of Herbed Butternut Squash Gratin with Amaretti Crumble is the perfect addition to a holiday meal.

This Herbed Butternut Squash Gratin with Amaretti Crumble is the perfect easy side dish for fall!
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Herbed Butternut Squash Gratin with Amaretti Crumble
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

This butternut squash side dish is full of flavor with fresh herbs, Gruyere cheese and crispy prosciutto. Perfect for the holidays!

Course: Side Dish
Author: CaliGirl Cooking
Ingredients
  • 1 butternut squash, peeled, seeded and cut into 1/2-inch slices
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 tablespoons chopped fresh sage
  • 2 cups shredded Gruyere cheese
  • 2 cups amaretti cookies
  • 7 tablespoons butter, softened
  • 1 teaspoon orange zest
  • 4 ounces pancetta
Instructions

  1. Preheat oven to 375 degrees Fahrenheit. 

  2. Place butternut squash slices neatly in a rectangular baking pan, drizzle on olive oil and season with salt and pepper. Follow by sprinkling on the thyme, sage and grated Gruyere.

  3. Combine the amaretti cookies, softened butter and orange zest in a food processor and pulse until a crumble forms. 

  4. Sprinkle the crumble over the squash and then sprinkle on the pancetta. 

  5. Place pan in oven and bake at 375 degrees for 30-40 minutes. Then increase the oven temperature to 425 degrees Fahrenheit and bake an additional 5-10 minutes longer, or until butternut squash feels tender when pierced with a fork and pancetta is slightly crispy/bubbly. Let cool slightly before serving.

Herbed Butternut Squash Gratin with Amaretti Crumble | CaliGirlCooking.com

Pumpkin Popovers

Who’s ready for a #virtualpumpkinparty?!

A fresh batch of Pumpkin Popovers is the perfect side dish to serve at any holiday meal.

It’s (one of) my most favorite times of the year because today we’re talking allllll things pumpkin and, specifically, these super dense and moist Pumpkin Popovers that are going to change your fall baking game forever.

This is now the second year in a row I’ve participated in the viral blogger phenomenon known as the #virtualpumpkinparty and I’m really not lying when I say it’s one of my favorite times of the year. Last year I made these sinful Pumpkin Praline Cinnamon Rolls with Bourbon Cream Cheese Frosting, and this year I couldn’t be more excited about the Pumpkin Popovers that I’m sharing with you today. Maybe one year I’ll get around to sharing a savory dish, but I just can’t help myself with all the delicious pumpkin baked goods!

PLUS, not only do you get to hear all about my tasty pumpkin-inspired recipe today, but I’m also sharing the link to over 60 other bloggers’ recipes featuring the beloved fall ingredient so, if you are obsessed with all things pumpkin right now (don’t lie, I know you are) you’ve definitely come to the right place.

So, without further ado, let’s get to the recipe!

A drizzle of honey is the perfect addition to fresh-baked Pumpkin Popovers.

First off, if you’ve never explored the world of popovers before, you’ve really been missing out. They’re basically a quicker and much easier solution to making your own dinner rolls, with the added benefit of being fluffy and buttery and dense and moist all at the same time.

They tend to lean more towards the savory side of things as the recipe doesn’t call for any sugar but, let me tell you, that didn’t stop me from slathering them in pumpkin cream cheese and enjoying them for breakfast every now and then when we had my test batches lying around the kitchen.

A batch of Pumpkin Popovers fresh out of the oven.

Speaking of test batches, I based this recipe off of a basic popover one I had in my trusty little recipe card box (I have no idea where it originally came from) but was disappointed to discover that my first batch only yielded 5, MAYBE 6 really small popovers. It may have been because I was using an actual popover pan as opposed to a standard muffin tin (you can really use either) but, after tasting said Pumpkin Popovers, I knew that amount was just not going to cut it for me!

So I quickly decided to double the recipe and I’m proud to say that, although it still only yields a half-dozen, the resulting Pumpkin Popovers were MUCH larger and fluffier – just what I was looking for.

These Pumpkin Popovers rise above the top of the pan and are delicious served fresh out of the oven.

You could easily double the below recipe again if you’re serving a crowd over the holidays, but do keep in mind that popovers are best served warm and fresh. That being said, these ones are dense enough (thanks to the addition of good ol’ pumpkin puree) that they can also be frozen or even eaten over a few days if you don’t mind eating them as pillowy soft and warm as they are right out of the oven.

The other great thing about these Pumpkin Popovers is that it really takes no time at all to whip up a batch, so you can easily fit them into the cooking schedule for all your holiday entertaining needs. I don’t know about you, but I’m hoping to have a big hot basket of these on the table for Thanksgiving, Christmas and beyond.

To check out all the other blogger recipes for this year’s #virtualpumpkinparty, click here!

A batch of easy Pumpkin Popovers fresh out of the oven and ready to be eaten!

This post contains affiliate links.

5 from 2 votes
A fresh batch of Pumpkin Popovers is the perfect side dish to serve at any holiday meal.
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Pumpkin Popovers
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

These fall-inspired popovers are the perfect, easy side dish for all your holiday meals. They're dense and pillowy and delicious hot out of the oven!

Course: Side Dish
Servings: 6 servings
Author: CaliGirl Cooking
Ingredients
  • 2 eggs, beaten and at room temperature
  • 1/2 cup pumpkin puree
  • 2 cups unsweetened vanilla almond milk
  • 2 tablespoons melted butter
  • 2 cups sifted flour
  • 1/2 teaspoon salt
Instructions

  1. Preheat the oven to 450 degrees Fahrenheit. 

  2. Place popover or muffin tin in preheated oven for about 5 minutes to warm it up while you’re making your batter.

  3. To make the batter, combine eggs, pumpkin and almond milk in a medium bowl. Stir in the butter.

  4. Stir in the flour and salt until everything is just mixed together. 

  5. Remove tin from the oven and spray with nonstick cooking spray. Fill each tin ¾ of the way full with the batter.

  6. Bake 15 minutes, then reduce oven temperature to 350 degrees Fahrenheit and bake until golden, about 20 minutes more.

  7. Cool for 5 minutes before popping out of the pan and serving. 

Pumpkin Popovers | CaliGirlCooking.com

Fall Harvest Chopped Salad with Apple Cider Vinaigrette

What’s green and orange and purple all over and tastes perfectly in season?

This Fall Harvest Chopped Salad with Apple Cider Vinaigrette is the perfect healthy meal for fall, featuring loads of fresh produce and savory pumpkin spice roasted chickpeas!

This Fall Harvest Chopped Salad with Apple Cider Vinaigrette!

I know it’s not technically fall yet (just a few more days!) but after I took a little trip to the Farmer’s Market this past weekend I just couldn’t resist all of the fall produce I was seeing. Okay, maybe I just became obsessed with the fact that here in Santa Barbara we are deep in the throes of a very short fresh fig season, and I can’t help snatching a bunch of them up whenever I see them because I know they may be gone the next time I head out for groceries.

So yes, this salad stars plenty of fresh figs, but it features so many other fun fall things as well. We’re talking sweet potatoes, pumpkin seeds (aka pepitas) and – wait for it – SAVORY PUMPKIN SPICE CHICKPEAS!! You guys, they’re amazing. Perfectly crispy with all that fun pumpkin spice flavor and then a savory hit of garlic. Even if you don’t make the entire Fall Harvest Chopped Salad, please, please, PLEASE make these savory pumpkin spice chickpeas for a healthy, protein-packed snack. You will not be able to get enough!

Savory pumpkin spice roasted chickpeas are the perfect addition to a Fall Harvest Chopped Salad.

And can we talk for a minute about chopped salads? I love salads served in this way (i.e. all of the ingredients already chopped up into bite-size pieces) for multiple reasons, mostly because (a) you can get a taste of every single ingredient in each bite and (b) you don’t have to worry about looking like a complete dinosaur with a giant piece of lettuce hanging out of your mouth when you try to take a bite. Easy to eat, full of flavor – that’s my kind of healthy meal!

Usually I like to keep things simple with salads and keep the cooking to a minimum, but since we’re heading into fall I figured you wouldn’t mind just a little bit of oven/stove time to really make some of these flavors pop.

This Fall Harvest Chopped Salad with Apple Cider Vinaigrette is going to quickly become your go-to nutritious lunch or dinner for the season, and those savory pumpkin spice chickpeas are probably most definitely going to become your new favorite healthy snack.

This Fall Harvest Chopped Salad with Apple Cider Vinaigrette is the perfect light lunch or dinner to usher in the fall season.

So let’s talk about what all exactly needs to go on here to make this salad come to life.

The only oven time required is for roasting both our sweet potatoes and chickpeas, and the good news is that they can be roasted together, at the same oven temperature, for the same amount of time. How convenient is that?

The only other “cooking” required is toasting up our pepitas, because if there’s one thing I learned during my time as a pastry assistant, it’s that you should be toasting your nuts WHENEVER you are adding them to any sort of recipe. It seriously adds so much flavor and is most definitely worth the extra 10 minutes or so of toasting over the stove.

Aside from the roasting and toasting, all this Fall Harvest Chopped Salad requires is a good tossing in a huge bowl and a drizzle of shallot-tinged apple cider vinaigrette. And speaking of vinaigrette, this one couldn’t be easier. You may have noticed from the other salads I have here on the blog (like this Fall Kale Salad with Easy Balsamic Vinaigrette and this Fresh Fig and Burrata Salad with Toasted Hazelnuts) that I like to keep my dressings simple. I feel like you should really let all of the flavors of whatever produce and other goodies you’re using in the dish shine through and not coat it in a blanket of heavy, creamy, or otherwise overwhelming flavor.

This Fall Harvest Chopped Salad with Apple Cider Vinaigrette feeds a crowd!

The apple cider vinaigrette we drizzle over this fall-forward salad adds the perfect touch of acidity (with a nice apple-y hint of flavor) while the shallots add an extra dimension to all of the other flavors in the mix. My only caution would be to wait and add the dressing right before serving. Since we’re using regular lettuce (as opposed to a heartier green like kale) it will wilt quickly if you leave it soaking in the dressing for too long.

But that’s it! Having this Fall Harvest Chopped Salad with Apple Cider Vinaigrette prepped and ready for dinner tonight is not just a possibility, it’s a necessity!

This Fall Harvest Chopped Salad with Apple Cider Vinaigrette is the perfect healthy meal or side dish for the busy days of back-to-school.

This Fall Harvest Chopped Salad with Apple Cider Vinaigrette is the perfect healthy meal for fall, featuring loads of fresh produce and savory pumpkin spice roasted chickpeas!
Print
Fall Harvest Chopped Salad with Apple Cider Vinaigrette
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This seasonal, healthy salad is full of fresh figs, roasted sweet potatoes, toasted pumpkin seeds and savory pumpkin spice roasted chickpeas. 

Course: Main Course, Salad
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
For the savory pumpkin spice chickpeas:
  • 1 15.5 ounce can chickpeas, drained, rinsed and patted dry
  • 1/2 tablespoon olive oil
  • 1/4 teaspoon each salt and pepper
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon garlic powder
For the roasted sweet potato:
  • 1 sweet potato, diced
  • 1 tablespoon olive oil
  • Sprinkle of salt and pepper
Other salad ingredients:
  • 1/2 cup pumpkin seeds (pepitas), toasted
  • 8 cups chopped red and green lettuce
  • 6 purple figs, quartered
For the apple cider vinaigrette:
  • 1 small shallot, thinly sliced
  • 1/4 cup apple cider vinegar
  • 1/2 cup avocado oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. In a small bowl, toss together all of the chickpea ingredients. Spread mixture over a small jelly roll pan.

  2. In a separate small baking dish, combine all of the roasted sweet potato ingredients.

  3. Place both the chickpeas and the sweet potato in the oven and roast for 20 minutes. After 20 minutes, open the oven and give the chickpeas a little shake. Roast for an additional 15-20 minutes, or until the chickpeas are crunchy and the sweet potatoes are golden brown and fork tender. Remove and let cool while you prep the rest of the salad.

  4. Place the chopped lettuce in a large salad bowl. Add the figs, pumpkin seeds, sweet potato and chickpeas. 

  5. Combine all vinaigrette ingredients in a Mason jar. Seal and give a good shake. Drizzle dressing over salad right before serving. 

Fall Harvest Chopped Salad with Apple Cider Vinaigrette | CaliGirlCooking.com

Fresh Fig and Burrata Salad with Toasted Hazelnuts

At least I have one good reason to get up this morning!

A big bowl of in-season Fresh Fig and Burrata Salad with Toasted Hazelnuts is the perfect summer meal or side dish!

And that’s to enjoy this uber-delicious Fresh Fig and Burrata Salad with Toasted Hazelnuts for lunch. After the morning I’m having, I’m going to need it!

Right at this moment I’m sitting in the waiting room at the doctor’s office having just guzzled down a disgustingly sweet “Gluco-Crush” (no joke, that’s what it was called) for my gestational diabetes test. I now have a cloying after-taste in my mouth and all I can think about is all of the REAL food I’m going to eat after my hour-long wait for a blood test is done. Oh, the joys of pregnancy!

Speaking of, I know I’ve kept it mostly food here on the blog throughout my pregnancy so far, but do you have any interest in me doing some posts on my pregnancy? I always think I need to just jump in an do it but then I get worried that y’all will hate me if you’re not pregnant and I’m not posting delicious food recipes all the time. Thoughts? Requests? I’m all ears!

Fresh Fig and Burrata Salad with Toasted Hazelnuts is the perfect light summer meal.

I’m definitely thinking I’ll start to do some food prep recipe posts in the next couple of months, as I’m starting to think about having our freezer stocked full of delicious things for when the baby comes so we don’t have to worry so much about cooking and just enjoy the time with our new little one. If you have anything in particular you’d like me to make, or any suggestions of stuff YOU’VE made that was a lifesaver, I’m all ears!

Okay, but back to this Fresh Fig and Burrata Salad with Toasted Hazelnuts. I hope you all are as obsessed with fresh figs as I am, because you can bet I’ll be using them in as many recipes as possible if/when I can find them. I was able to find these ones at our Farmer’s Market (there were just TWO vendors selling them!) but our Trader Joe’s had them for a hot second a month or so ago and then when I went back they had disappeared already. I’m hoping we’re just at the start of the season and they’ll become more widely available in the next month or so, otherwise I totally missed the boat on all the fig recipes I want to make!

So, I found my fresh figs and I even bought two different varieties because I couldn’t decide which one I wanted, but feel free to use any variety you like. Aside from the figs, all of the ingredients for this salad are pretty darn #basic, and TBH I even hesitate for a hot second about posting the recipe because it so like “duh” easy. But I brought it over to a friend’s house for dinner and it received such rave reviews that I knew I just had to post it.

Serve this Fresh Fig and Burrata Salad with Toasted Hazelnuts at your next get-together and it's sure to be a huge hit!

The only other ingredients you’ll need besides fresh figs are arugula, burrata, hazelnuts, olive oil and a nice, thick balsamic vinegar (I really like the Balsamic Glaze from Trader Joe’s.) Oh, and a pinch of salt and pepper! It’s amazing how often we forego seasoning our salads with good ol’ S&P here in the US, whereas in Europe it’s a regular thing. It makes such a huge difference!

The other great thing about this recipe is there is absolutely no cooking involved. Which means it’s perfect for summer! Well, I do recommend that you toast the hazelnuts (toasting nuts adds a great dimension of flavor to any recipe) but that takes literally 5-10 minutes on the stovetop and you’re done. Nuts are also something you can batch-toast in advance and just keep on the ready in your pantry for whenever the mood for that extra pop of flavor in a recipe strikes.

I tossed together the arugula, sliced fresh figs, toasted hazelnuts and salt and pepper with a light coating of olive oil, then drizzled on the balsamic glaze and plopped that creamy, cheesy goodness that is burrata right on top. I kept the burrata whole for transporting to my friend’s house, then cut into it and let it ooze all over the individual portions as I served. I also brought along extra olive oil and balsamic just in case people wanted some extra dressing.

This fresh fig salad features toasted hazelnuts and is topped with creamy, delicious burrata cheese. The perfect summer meal!

That’s it! Pretty easy, right? The fact that it’s no-cook and showcases some of the season’s best produce makes this Fresh Fig and Burrata Salad with Toasted Hazelnuts a real winner in my book, especially for this time of year.

Grab the recipe below and remember to send me any pregnancy or meal prep post requests if you have them! Xo

A big bowl of in-season Fresh Fig and Burrata Salad with Toasted Hazelnuts is the perfect summer meal or side dish!
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Fresh Fig and Burrata Salad with Toasted Hazelnuts
Prep Time
15 mins
Total Time
15 mins
 

This summer-y salad features fresh figs, arugula and toasted hazelnuts, all topped with creamy burrata cheese and an easy olive oil and balsamic dressing.

Course: Main Course, Salad
Author: CaliGirl Cooking
Ingredients
  • 7 ounces arugula
  • 14 ounces fresh figs, quartered (any variety)
  • 3/4 cup chopped hazelnuts, toasted
  • 1/4 cup olive oil (more or less depending on your personal taste)
  • Salt and pepper, to taste
  • Balsamic glaze
  • 8 ounces burrata
Instructions

  1. In a large bowl, toss together the arugula, fresh figs, hazelnuts and olive oil. Season with salt and pepper to taste. 

  2. Drizzle on balsamic glaze and top with burrata. Cut into the burrata when you’re ready to serve!

Fresh Fig and Burrata Salad with Toasted Hazelnuts | CaliGirlCooking.com

Protein-Packed Healthy Chicken Waldorf Salad

I’m letting my pregnancy cravings guide the way…

A big dish of Protein-Packed Healthy Chicken Waldorf Salad is the perfect no-cook dish to serve in the summer heat.

I hope you don’t mind. Out of the many things this pregnancy has been good for, cravings for old, almost forgotten recipes has been one of my favorites. This Protein-Packed Healthy Chicken Waldorf Salad is one such out-of-rotation recipe that I’m so glad I remembered I had in my back pocket.

Being the balanced foodie that I am, when I first found out I was pregnant, I wanted to be sure to keep my diet as in-check as possible (keeping the pregnancy weight gain in between a healthy 25-35 pounds) while still allowing myself to succumb to the nearly inevitable cravings whenever they hit. One of the best tips I received from my doctor was to be sure to get some sort of protein in with every little meal or snack I ate.

I’ve tried really hard to achieve this but, especially working from home, it’s pretty easy to run out of “healthy” protein-packed snacks over the course of a day. With cold cuts out of the question (in less I feel like microwaving them to make them “safe” and subsequently being forced to eat warm lunch meat if I need a snack ASAP), I found myself turning to cheese and peanut butter as my main sources of protein during the day.

After even getting sick of these things at times (which is quite the feat for a peanut butter and cheese lover like me!) I started racking my brain for other quick-and-easy protein-filled snacks that I could just grab out of the refrigerator at a moment’s notice. It was then that I remembered this Protein-Packed Healthy Chicken Waldorf Salad that I made ALL the time when I first moved back from Hawaii, and I knew it was just the thing I was looking for.

Protein-Packed Healthy Chicken Waldorf Salad is the perfect quick-and-healthy lunch for any day of the week.

If you’ve been following along with the blog for a while (or if you’ve just happened to view my most popular post on Pinterest for Spicy Poke Bowls), then you’ll know that I used to live in Hawaii. What you may not know is that, while I lived there, I actually worked as a Line Cook/Pastry Assistant in a cute little French bistro for a period of a few months. While working there, one of my primary jobs was to come up with snacks/dishes/baked goods that did not require any cooking that they could serve out of their deli case in the “grab-and-go” section.

You can probably guess where this is going. One of my go-to recipes for this deli case was a Chicken Waldorf Salad (which was a huge hit, I might add) and I made it more times than you can count on both hands in the few months I worked there. So much that the recipe became pretty second nature to me!

When I returned home, and was back to cooking for just myself and my loved ones, I did what I love to do with typically Mayonnaise-laden dishes like the Chicken Waldorf Salad, and made a “healthified” version that I could enjoy whenever I wanted, without the guilt.

Protein-Packed Healthy Chicken Waldorf Salad can be slathered on bread for a nutritious, filling lunch!

Just like my favorite Crunchy Pea Salad with Prosciutto, the secret to lightening this Protein-Packed Healthy Chicken Waldorf Salad up is subbing out the mayo for Greek yogurt. Sometimes (as with the Pea Salad) I like to keep in just a little bit of mayo for the creamy, savory flavor, but since most Chicken Waldorf Salad recipes call for lemon juice anyhow, I felt like the mayonnaise really wasn’t needed at all. And I was right! Adding the Greek yogurt also means that this salad is even MORE loaded with healthy protein, which is just what this hungry preggo mama needs.

Plus, the requisite chicken, walnuts, celery, apples and grapes are all full of healthy nutrients that are great for anyone, not just those of us who are expecting.

A bowl of Protein-Packed Healthy Chicken Waldorf Salad, ready to be devoured at a moment's notice.

Aside from the dressing substitute, the only other little touch that really makes this Protein-Packed Healthy Chicken Waldorf Salad stand out from the rest is a pinch of ground cinnamon and nutmeg. Don’t skip this! The spices round out the dish so nicely, it’s really a wonder why more people haven’t discovered it already.

Finally (says she sitting in her kitchen with her air conditioner blasting), as long as you have some cooked chicken breasts on hand (a must for any meal-prep situation) this is another no-cook recipe that will keep you away from the stove and enjoying the outdoors as much as possible in this sweltering summer heat.

A big dish of Protein-Packed Healthy Chicken Waldorf Salad is the perfect no-cook addition to any barbecue or picnic!

Let’s take this week by the horns with some Protein-Packed Healthy Chicken Waldorf Salad in hand!

3 from 1 vote
A big dish of Protein-Packed Healthy Chicken Waldorf Salad is the perfect no-cook dish to serve in the summer heat.
Print
Protein-Packed Healthy Chicken Waldorf Salad
Prep Time
10 mins
Total Time
10 mins
 

A typically mayonnaise-laden dish gets a healthy makeover with the substitution of Greek yogurt and delicious cinnamon and nutmeg. The perfect no-cook meal!

Course: Main Course, Salad, Snack
Servings: 5 servings
Author: CaliGirl Cooking
Ingredients
  • 15 ounces cooked chicken breast, diced (about 2-3 breasts)
  • 3/4 cup halved red grapes
  • 2/3 cup walnut pieces, toasted
  • 2 stalks celery, diced
  • 1 Granny Smith apple, diced
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • 1 cup nonfat plain Greek yogurt
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Instructions

  1. Add all ingredients to a large mixing bowl and stir to combine. 

  2. Serve alone, with crackers, chips or spread onto sliced bread as a sandwich!

Protein-Packed Healthy Chicken Waldorf Salad | CaliGirlCooking.com