Protein-Packed Autumn Harvest Salad

Ingredients

• 2 cups butternut squash, cubed
• 1 1/2 cups brussels sprouts, halved
• 2 tbsp olive oil
• to taste salt and pepper
• 6 cups mixed greens
• 1 1/2 cups cooked turkey breast, diced
• 1 avocado, diced
• 1/4 cup pumpkin seeds
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard

Instructions

1. 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. 2

   In a large bowl, combine the roasted vegetables, mixed greens, turkey, avocado, and pumpkin seeds.