This fall-inspired salad is something I seriously look forward to every day! I can’t get enough of the perfectly roasted turkey breast, hearty quinoa, crunchy pecans… and the roasted butternut and beets are just amazing with the feta crumbles. Seriously guys, this is so good you don’t even need dressing! However, if you do opt for dressing, I’d recommend a simple balsamic vinaigrette that doesn’t compete with the wonderful flavors already happening 😉
For the turkey, I simply picked up a frozen naturally-raised turkey breast and roasted it in the oven at 350 degrees F with a cup of water in the bottom of the roasting pan (this keeps the turkey moist while the top gets all nice a crispy). Seven pounds of turkey breast took me about 3 ½ hours to roast, but please refer to your own packaging for baking times. Alternatively, you could pick up some pre-roasted deli turkey (just look for one without artificial additives or fillers).
The greens are Earthbound Organic Spring Mix (I buy it at Costco), which is a lovely mix of baby spinach, red chard, baby kale, radicchio, green oak, lolla rosa, and red romaine. I don’t typically like spring mix (crisp romaine or butter lettuce are my faves), but this stuff is legit!
Over the bed of greens is a third cup of tricolor quinoa cooked in organic chicken bone broth. Guys, cooking quinoa in bone broth is a game changer! So much flavor compared to cooking in plain ‘ol water.
The beets I simply scrubbed and sliced into quarter-inch thick slices. The butternut squash I washed, cut into 1″ cubes, then peeled. I don’t know why, but I find it so much easier to cube butternut first then cut off any little bits of peel from the cubes.
Last but not least, I topped this gorgeous salad with crumbled feta and chopped pecans. Both are optional, but add so much flavor! I’ll include the macros with and without.
Here’s the printable recipe – please rate and/or comment below if you try it! 😉
- 4 cups spring mix
- 12 oz. roasted turkey breast
- 20 oz. raw butternut squash
- 20 oz. raw beets
- 2 tsp. olive oil
- Black pepper (to taste)
- Kosher salt (to taste)
- 1/4 cup dry quinoa (yields 1 1/3 cup) cooked (optional)
- 1/2 cup water or chicken bone broth (optional)
- 2 oz. feta cheese, crumbled (optional)
- 1/4 cup pecans, chopped (optional)
- Roast turkey breast according to package directions and set aside to cool. This should take 2-4 hours to cook, so plan accordingly.
- Set oven temperature to 400 degrees F.
- Scrub and trim end of beets, then cut into quarter-inch thick slices.
- Wash squash and cut in half, spooning out seeds. Cut into 1-2" cubes, cutting off hard outer peel.
- Toss beets and squash with olive oil plus kosher salt and pepper to taste; then arrange in a single layer on a baking sheet.
- Roast for 25-30 minutes until tender and browned on edges.
- Meanwhile, rinse quinoa under running water in a fine mesh strainer (this removes any bitterness).
- Add rinsed quinoa plus water or chicken bone broth to small saucepan and bring to a rolling boil. Reduce heat to a simmer and cook about 15 minutes or until all the liquid is absorbed. Set quinoa aside.
- Remove skin from turkey breast (if applicable) and cut into bite-sized pieces.
- Divide greens between four plates (or sealable meal prep containers), then top each salad with one-third cup of quinoa, 3 oz. of roasted turkey, 4 oz. of roasted butternut, 1.5 oz. roasted beets, 2 tbsp. (15 grams) crumbed feta, and 1 tbsp. (8 grams) chopped pecans.
- Enjoy immediately or store in the fridge up to one week.
- Calories (per serving, minus optionals): 229kcal, Fat: 6g, Sat fat: 1g, Carbs: 18g, Fiber: 5g, Sugar: 6g, Protein: 27g, Sodium: 188mg
- Calories (per serving, including optionals): 398kcal, Fat: 16g, Sat fat: 4g, Carbs: 33g, Fiber: 8g, Sugar: 7g, Protein: 33g, Sodium: 360mg
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