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.