I made this recipe as part of my meal prep series and WOWWW it’s going on the weekly rotation until it’s officially winter. I used seasonal ingredients with lots of hearty, delicious flavor: roasted cauliflower and squash with lentils, apples, feta, balsamic turkey meatballs and spring mix. Pair all of that with a whole grain dijon mustard vinaigrette and you have a balanced seasonal lunch or dinner and you can make all 6 portions for around $20! I priced out the grocery list for this and included the prices of the pantry staples, so if you already have the items like mustard, garlic powder, onion powder, salt, pepper, olive oil etc, you will be able to make this for less. 🙂
If you’re gluten-free, use gluten-free breadcrumbs in the turkey meatballs! And if you’re vegetarian, feel free to use some tempeh or tofu and skip the feta.
My final note: I put dried oregano in the spice list to keep your shopping minimal, but my favorite spice to use here is actually the Greek Freak from Spiceology, which I own in the family size box. Linking in my shop for you!
Fall Harvest Salad with Balsamic Turkey Meatballs
Ingredients
For the Salad:
- 8 cups mixed greens baby spinach, arugula, or a spring mix
- 1 large butternut squash peeled and cubed (about 4 cups)
- 1 large delicata squash sliced into half-moons (about 4 cups)
- 1 medium head of cauliflower cut into florets (about 4 cups)
- 2 cooked lentils cups canned or pre-cooked — I used the pre-cooked from Trader Joe’s
- 1 large apple diced (preferably Granny Smith or Honeycrisp)
- Juice of half a lemon
- 1 cup feta cheese crumbled
- 3 tablespoons olive oil
- Salt and pepper to taste
For the Balsamic Turkey Meatballs:
- 2 lb ground turkey
- 1 cup breadcrumbs whole wheat, gluten-free or regular
- 1 large egg
- 1 1/2 teasoons garlic powder
- 2 teaspoons onion powder
- 3 tablespoons balsamic vinegar
- 1 tablespoon dried oregano or Greek seasoning
- Salt and pepper to taste
For the Whole Grain Dijon Balsamic Vinaigrette:
- 2 tablespoons whole grain dijon mustard
- 1/4 cup balsamic vinegar
- 1/3 cup olive oil
- Salt and pepper to taste
Directions
Roast the Vegetables:
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the cubed butternut squash, sliced delicata squash, and cauliflower florets with 2 tablespoons of olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
Prepare the Meatballs:
- In a large bowl, combine ground turkey, breadcrumbs, egg, garlic powder, onion powder, balsamic vinegar, dried oregano, salt, and pepper.
- Mix until well combined, then form the mixture into 1-inch meatballs (about 24 meatballs).
- Place the meatballs on a lined baking sheet and bake for 20-25 minutes at 400°F (200°C), or until cooked through.
Prepare the Apples:
- To keep diced apples fresh and prevent oxidation:
- In a bowl, mix 1 tablespoon of lemon juice with 1 cup of water.
- Add the diced apple to the solution, ensuring they are fully submerged for storing.
- Drain and dry the apples before adding them to the salad.
Make the Vinaigrette:
- In a small bowl or jar, whisk together whole grain Dijon mustard, balsamic vinegar, and honey (if using).
- Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is emulsified. Season with salt and pepper to taste.
Assemble the Salad:
- In a large bowl, combine mixed greens, roasted butternut and delicata squash, cauliflower, cooked lentils, diced apple, and crumbled feta cheese.
- Drizzle with the whole grain Dijon balsamic vinaigrette and toss gently to combine.
Stash for Meal Prep:
- Divide the salad mixture evenly into 6 meal prep containers.
- Top each portion with 4-5 meatballs.
- Store in the refrigerator for up to 4 days.
Rate & Review
WHAT DID YOU THINK OF THIS RECIPE?
I made this for dinner after Skyler posted the october meal prep menu on her page and I will definitely make this again for meal prep