Harvest Bowl Salad

A yummy bowl that gets you in your fall feels!

For the salad:

• 1 cup quinoa
• 1 butternut squash (washed with skin on)
• 1 apple
• 1 lb. ground turkey
• 1 can of chickpeas
• 1 onion
• 1 Tbsp. olive oil
• 2 tsp. garlic salt
• 1 tsp. pepper
• 1 tsp. poultry seasoning
• 4 cloves of garlic
• 1/2 cup dried cranberries
• 1/4 cup roasted almonds

Begin by preparing a cup of quinoa on the stove. Cut the squash into bite-sized pieces, dice the onion, and mince the garlic. Once bite size, combine on a cookie sheet with chickpeas. Season with spices and roast in the oven at 475 F for 35-45 mins. occasionally mixing.

As the veggies roast, dice your apple and cranberries into . Chop your almonds and toast them by throwing them in the oven for about 5 mins. (keep a close eye on them, they can burn quickly!) Saute the ground turkey with some diced onion and set aside. Begin making your dressing with the ingredients below.

For the Tahini dressing:

• 1/4 cup tahini
• 1/4 Greek yogurt
• 1 Tbsp. milk
• 1 Tbsp. honey
• 1 lemon (juiced)
• salt and peper to taste

To make the dressing, mix all the ingredients together in a jar, use a spoon to blend the dressing. After the dressing is made, mix all the ingredients together and pour the dressing over. Now all you have left to do is enjoy!

This recipe is also great for meal prepping as it keeps great for up to a week even after it is fully dressed!

Number of Servings: 5

Nutrition Facts/serving: 514 kcal, 19g fat, 55g carbs, 10g fiber, 23g sugar, 34g protein