Salad Redux

I’m on a salad kick lately, and I like to keep it simple. This delicious salad has been keeping me feeling full, energized, and happy all week. Here’s the recipe:

Ground Turkey and Roasted Veggie Salad (makes 4 servings)

2 large sweet potatoes, diced
1 head cauliflower, chopped into small florets
16 ounces ground turkey
Unlimited leafy greens
Olive oil
Salt, Pepper, Turmeric, Garlic, and Ginger to taste

Preheat your oven to 350 degrees Fahrenheit. Place the diced sweet potatoes on a baking sheet, season to taste, and toss with olive oil (I don’t measure it, just drizzle on top). Roast in the oven for 25 minutes. Add the cauliflower and toss with the sweet potatoes to cover with olive oil and seasonings. Roast for another 25-30 minutes. While that is going on, brown the ground turkey and season with salt and pepper. Let the turkey and roasted sweet potatoes and cauliflower come to room temperature after cooking. Take the greens and put them in a bowl. Add a little drizzle of olive oil, salt, and pepper, and then add the other ingredients and toss. Enjoy!