Autumn Harvest Salad

Serves: 4
Prep time: 15 min
Cook time: 25 min

Ingredients

  • 6 cups mixed greens
  • 1 cup cubed butternut squash 
  • 1 tablespoon olive oil
  • Salt & pepper to taste
  • ¼ cup dried cranberries (reduced-sugar if possible)
  • ¼ cup chopped pecans or walnuts
  • ¼ cup crumbled feta or goat cheese
  • 1 small apple, thinly sliced

Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar 
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey 
  • Salt & pepper to taste

Instructions

  1. Roast the squash:
    • Preheat oven to 400°F.
    • Toss the butternut squash cubes in olive oil, salt, and pepper.
    • Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly caramelized. Let cool slightly.
  2. Make the dressing:
    • Whisk olive oil, balsamic vinegar, Dijon, honey, salt, and pepper in a small bowl or jar until combined.
  3. Assemble the salad:
    • o In a large bowl, layer the greens, roasted squash, cranberries, pecans, apple slices, and cheese.
      o Drizzle dressing over top just before serving and toss gently.

Turkey Meatballs with Cranberry Glaze

Serves: 4 (makes ~16 meatballs)
Prep time: 15 min
Cook time: 25 min

Ingredients

For the Meatballs

  • 1 lb lean ground turkey (93% lean)
  • ½ cup old-fashioned oats or breadcrumbs
  • 1 egg
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon sal
  • ½ teaspoon black pepper
  • 1 tablespoon chopped fresh parsley (optional)

For the Cranberry Glaze

  • ¾ cup cranberry sauce (use whole-berry or reduced-sugar)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard

Instructions

  1. Preheat oven to 400°F and line a baking sheet with parchment paper or foil.
  2. Mix meatballs:
    • In a large bowl, combine turkey, oats, egg, Worcestershire, seasonings, and parsley
    • Mix gently (don’t overwork the meat) and form into 1½-inch balls. You should get about 16.

  3. Bake:

    Arrange on the prepared baking sheet and bake for 18–20 minutes, or until internal temperature reaches 165°F.

  4. Make the glaze:

    While meatballs bake, whisk together cranberry sauce, vinegar, honey, and Dijon in a small saucepan. Heat over medium heat until smooth and slightly thickened (about 5–7 minutes).

  5. Glaze the meatballs:

    Toss baked meatballs in the warm glaze or brush it over them just before serving

Green Bean Bundles  
Serves: 16
Prep Time: 25 minutes

Ingredients

  • 2 pounds fresh green beans, trimmed
  • 8 slices turkey bacon, cut in half for a total of 16
  • 2 tablespoons olive oil
  • 1 tablespoon pure maple syrup
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

  1. Preheat the oven:
    Set to 400°F Line a large baking sheet with parchment paper.
  2. Blanch the green beans:
    • Bring a large pot of salted water to a boil.
    • Add the beans and cook for 3–4 minutes, until bright green and slightly tender.
    • Drain and immediately plunge into a bowl of ice water to stop the cooking. Drain again and pat dry.
  3. Make the bundles:
    • Divide the beans into 16 small bunches (about 8–10 beans per bundle).
    • Wrap each bundle with a half-slice of bacon and place seam-side down on the baking sheet.
  4. Mix glaze:
    In a small bowl, whisk together olive oil, maple syrup, garlic, salt, pepper,
  5. Brush and bake:
    • Lightly brush each bundle with the glaze.
    • Bake for 20–25 minutes, until the bacon is crisp and the beans are tender.
  6. Serve warm:
    • Arrange the bundles on a platter and drizzle lightly with any remaining glaze from the pan.