Roasted Autumn Vegetable and Turkey Salad

Ingredients

• 2 cups butternut squash, peeled and cubed
• 1.5 cups Brussels sprouts, halved
• 1 medium red onion, sliced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound turkey breast, cooked and shredded
• 6 cups mixed greens
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 tablespoon lemon juice

Instructions

1. 1

   Preheat oven to 400°F. Toss the butternut squash, Brussels sprouts, and red onion with the olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until vegetables are tender and lightly browned.

2. 2

   In a large bowl, combine the roasted vegetables, shredded turkey, and mixed greens.