SERVINGS: 4 PREPPING TIME: 15 min COOKING TIME: 40 min
2 turkey breasts
1 small butternut squash
4 cups of mixed greens, packed
1/4 cup dried cranberries
1/4 cup pecans
1/4 red onion
2 tbsp olive oil
2 tbsp apple cider vinegar
2 tbsp honey
1 garlic clove
1 tsp oregano
Preheat oven to 425F°.
Season turkey breasts with salt and pepper generously. Splash with olive oil. Mix well until the breasts are covered in spices all around. Cover and set aside.
Peel and cube butternut squash into bite size pieces. Using a sharp knife, slice the apples and red onions thinly. Place the cut butternut squash into a bowl. S&P to taste, add about 1 tsp of garlic powder, splash with olive oil and mix well. Set aside.
In a pan, over medium high, heat a splash of olive oil. Place turkey breasts into the pan and sear until golden brown, about 1 min per side. Remove from heat and set aside.
Oil a sheet pan. Place the turkey in the middle and spread the butternut squash cubes around the breasts. Transfer to the preheated oven and roast for about 30 min or until the turkey's internal temperature reaches 165F. Once done, remove from the oven and let it rest for about 5 min. Slice.
While the turkey and squash roasts, make the vinaigrette by combining olive oil, vinegar, honey, grated garlic, oregano and salt to taste. Mix well until emulsified.
Assemble the bowl. Place about a cup of mixed greens in the middle, add roasted butternut squash, sliced onions, apples and sliced turkey. Top with dried cranberries and pecans. Dress with vinaigrette and enjoy!