Protein-Packed Autumn Harvest Salad
Prep 20 min · Cook 25 min · Serves 4 · easy
This nutrient-dense, high-satiety salad is perfect for breaking your intermittent fasting window. Featuring roasted fall veggies, lean turkey, and healthy fats, it will keep you full for hours.
Ingredients
- 2 cups butternut squash, cubed
- 1.5 cups Brussels sprouts, halved
- 2 tbsp olive oil
- to taste salt and pepper
- 6 cups mixed greens
- 1.5 cups cooked turkey breast, diced
- 1 avocado, diced
- 1/4 cup pumpkin seeds
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
Instructions
- 1
Preheat oven to 400°F (200°C). Toss the cubed butternut squash and Brussels sprouts with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender.
- 2
In a large bowl, combine the roasted vegetables, mixed greens, turkey, avocado, and pumpkin seeds.
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