Lunch recipe · from the recipe book

Herb Turkey Spinach Bowls with Roasted Squash

Name: Herb Turkey Spinach Bowls with Roasted Squash
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1¼ lb (600 g) Turkey breast, boneless skinless, cut into 4 even pieces; 4 cups cubed (560 g) Butternut squash, peeled, cut into 3/4-inch cubes; 3⅓ cups (300 g) Brussels sprouts, trimmed and halved; 8 cups loosely packed (240 g) Baby spinach; 1 medium (182 g) Apple, thinly sliced; ⅓ cup chopped (40 g) Pecans, roughly chopped; ⅓ cup crumbled (60 g) Feta cheese, crumbled; 2 tbsp (30 g) Olive oil; 2 tsp (2 g) Dried thyme; ¾ tsp (1 g) Dried rosemary, crumbled; 1 tsp (3 g) Garlic powder; ¾ tsp (4 g) Salt; ½ tsp (1 g) Black pepper; 2 tbsp (30 g) Lemon juice

Juicy herb-rubbed turkey breast and caramelized butternut squash over tender baby spinach, with crisp apple, toasted pecans and tangy feta for crunch and creaminess.

Sheet pan
55 min · 25 min hands-on
Serves 4
Gluten-free

31–45 g carbs
Protein 30 g+
Fiber 6 g+
500 calories or less

Ingredients

1¼ lb600 gTurkey breast, boneless skinlesscut into 4 even pieces
4 cups cubed560 gButternut squash, peeledcut into 3/4-inch cubes
3⅓ cups300 gBrussels sproutstrimmed and halved
8 cups loosely packed240 gBaby spinach
1 medium182 gApplethinly sliced
⅓ cup chopped40 gPecansroughly chopped
⅓ cup crumbled60 gFeta cheesecrumbled
2 tbsp30 gOlive oil
2 tsp2 gDried thyme
¾ tsp1 gDried rosemarycrumbled
1 tsp3 gGarlic powder
¾ tsp4 gSalt
½ tsp1 gBlack pepper
2 tbsp30 gLemon juice

Steps

Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
In a small bowl, stir together the thyme, rosemary, garlic powder, salt and black pepper to make the herb rub.
Toss the butternut and brussels sprouts on the sheet pan with two-thirds of the olive oil and half of the herb rub; spread them out and roast for 15 minutes.
Meanwhile, coat the turkey breast with the remaining one-third of the olive oil and the remaining half of the herb rub.
Push the vegetables to the edges, add the turkey to the center of the pan and roast 20 to 25 minutes, until the turkey reaches 165°F (74°C) and the squash is tender and browned.
Scatter the pecans on a corner of the pan for the last 4 minutes to toast them.
Rest the turkey for 5 minutes, then slice it.
While the turkey rests, toss the spinach and apple with the lemon juice in a large bowl.
Divide the spinach and apple among 4 bowls, top with the roasted butternut, brussels sprouts and sliced turkey, then sprinkle with the pecans and feta.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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Herb Turkey Spinach Bowls with Roasted Squash

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