Description
Celebrate the flavors of autumn with a nutritious and delicious High-Protein Fall Salad featuring turkey, roasted squash, crunchy pecans, and zesty cranberries.
Ingredients
Scale
- 1 lb Turkey Breast
- 4 cups Mixed Greens (baby spinach, arugula, kale)
- 2 cups Pumpkin or Butternut Squash, cubed
- 1 cup Pecans or Walnuts
- 1 cup Dried Cranberries
- 1 cup Feta Cheese or Dairy Alternative
- 3 tbsp Olive Oil
- Salt and Pepper to taste
- 1 tsp Cinnamon or Nutmeg
Instructions
- Prepare the turkey by seasoning and baking at 375°F (190°C) for 25-30 minutes until cooked through.
- Roast the cubed pumpkin or butternut squash with olive oil and cinnamon for 20-25 minutes until tender.
- Assemble the mixed greens in a bowl as the base.
- Combine the roasted squash, sliced turkey, nuts, cranberries, and feta with the greens.
- Make the dressing by whisking olive oil, vinegar, salt, pepper, and cinnamon; drizzle over salad.
- Serve the salad on individual plates or in a large bowl family-style.
Notes
Feel free to customize the greens and nuts. You can make the salad ahead of time by storing components separately.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
Keywords: fall salad, high-protein salad, turkey salad, healthy recipes, autumn recipes, seasonal ingredients