Autumn Harvest Mediterranean Salad

Ingredients

• 4 salmon fillets
• 2 cups butternut squash, peeled and cubed
• 2 cups Brussels sprouts, halved
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 cup quinoa, cooked
• 4 cups baby spinach
• 1/2 cup feta cheese, crumbled

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Toss the butternut squash and Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.