55+ Delicious Fall Protein Recipes for a Healthy Season

Looking for some tasty ways to boost your protein intake this fall? This collection of 55+ fall protein recipes is packed with cozy, nutrient-rich dishes that are perfect for your seasonal meals. From hearty soups to filling casseroles, these recipes make it easy to enjoy delicious meals while keeping your protein levels up. Get inspired and enjoy the flavors of the season!

Butternut Squash and Turkey Chili

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As the leaves turn and the air gets crisp, a warm bowl of Butternut Squash and Turkey Chili is just what you need. This dish combines the sweetness of butternut squash with hearty turkey and beans, creating a comforting meal perfect for fall. The vibrant colors in the bowl mirror the autumn leaves surrounding it, making it not just delicious but visually appealing too.

This chili is packed with protein, making it a great choice for anyone looking to boost their intake. Plus, it’s easy to make and can be enjoyed on its own or with some crusty bread. Let’s get cooking!

Ingredients

• 1 lb ground turkey
• 1 medium butternut squash, peeled and diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil
• Chopped fresh cilantro for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened.
2. Add the ground turkey to the pot, cooking until browned. Drain any excess fat.
3. Stir in the diced butternut squash, kidney beans, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper.
4. Bring the mixture to a boil, then reduce heat and let it simmer for about 30 minutes, or until the squash is tender.
5. Serve hot, garnished with fresh cilantro. Enjoy your cozy meal!

Maple Glazed Salmon with Brussels Sprouts

Maple glazed salmon is a delightful dish that brings together the rich flavors of salmon and the sweetness of maple syrup. This recipe is perfect for anyone looking to enjoy a healthy meal packed with protein. The salmon is beautifully complemented by roasted Brussels sprouts, making it a well-rounded dish.

The vibrant colors in the image show a perfectly cooked salmon fillet drizzled with a glossy maple glaze. The Brussels sprouts are golden and tender, adding a nice crunch to the meal. This dish not only looks appetizing but is also simple to prepare, making it ideal for both weeknight dinners and special occasions.

To make this dish, you’ll need fresh salmon fillets, Brussels sprouts, maple syrup, garlic, and a few spices. The combination of sweet and savory flavors makes every bite enjoyable. Plus, it’s a great way to incorporate healthy ingredients into your diet.

Ingredients

• 2 salmon fillets
• 1 cup Brussels sprouts, halved
• 1/4 cup maple syrup
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon red pepper flakes (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix maple syrup, minced garlic, olive oil, salt, and pepper.
3. Place the salmon fillets on a baking sheet lined with parchment paper. Brush the maple mixture over the salmon.
4. Arrange the halved Brussels sprouts around the salmon. Drizzle with olive oil and season with salt and pepper.
5. Bake for 15-20 minutes, or until the salmon is cooked through and the Brussels sprouts are tender.
6. For an extra touch, broil for 2-3 minutes at the end to caramelize the glaze.
7. Serve hot and enjoy your delicious maple glazed salmon with Brussels sprouts!

Spicy Chickpea and Sweet Potato Stew

This Spicy Chickpea and Sweet Potato Stew is a warm and hearty dish that is perfect for fall. The combination of chickpeas and sweet potatoes not only provides a great source of protein but also offers a delightful mix of flavors. The vibrant colors in the stew make it visually appealing, and the spices add a nice kick.

In the image, you can see a bowl filled with chunks of sweet potato and chickpeas, swimming in a rich broth. Fresh herbs like parsley add a pop of green, making the dish look fresh and inviting. The background hints at a cozy kitchen atmosphere, perfect for cooking up a comforting meal.

This stew is not just filling; it’s also packed with nutrients. Chickpeas are a fantastic source of plant-based protein, while sweet potatoes bring in vitamins and minerals. Together, they create a balanced meal that’s great for anyone, especially those over 55 looking for healthy options.

Let’s get cooking! Here’s how you can whip up this delicious stew.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Add minced garlic, cumin, smoked paprika, and cayenne pepper. Stir for about 1 minute until fragrant.
3. Incorporate the diced sweet potatoes and chickpeas. Mix well to coat with spices.
4. Pour in the vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and let it simmer for about 20-25 minutes, or until sweet potatoes are tender.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Stuffed Acorn Squash with Lentils

Stuffed acorn squash is a delightful dish that brings warmth and comfort, especially during the fall season. The image showcases a beautifully roasted acorn squash, its vibrant orange flesh contrasting with the dark green skin. Inside, you’ll find a hearty mixture of lentils, which adds protein and fiber, making this dish nutritious and satisfying.

This recipe is perfect for those looking to incorporate more plant-based meals into their diet. The earthy flavors of the lentils pair wonderfully with the sweetness of the squash, creating a balanced and delicious meal. Plus, it’s visually appealing, making it a great centerpiece for any fall gathering.

To make this dish, you’ll need a few simple ingredients. The preparation is straightforward, and you can easily customize the filling with your favorite spices or vegetables. Enjoy this wholesome recipe as a main course or a side dish!

Ingredients

• 2 acorn squashes
• 1 cup cooked lentils
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the acorn squashes in half and scoop out the seeds. Brush the insides with olive oil and sprinkle with salt and pepper.
3. Place the squash halves cut-side down on a baking sheet and roast for about 25-30 minutes until tender.
4. While the squash is roasting, heat olive oil in a pan over medium heat. Add the diced onion and garlic, sautéing until soft.
5. Stir in the cooked lentils, cumin, paprika, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld.
6. Once the squash is done, remove it from the oven and flip it over. Fill each half with the lentil mixture.
7. Return to the oven for an additional 10 minutes to heat through.
8. Garnish with fresh parsley before serving.

Chili Lime Black Bean Tacos

Chili lime black bean tacos are a fantastic choice for a quick and nutritious meal. These tacos are packed with protein and flavor, making them perfect for anyone looking to enjoy a healthy dish. The vibrant colors of the ingredients in the image show just how fresh and appetizing they are. You can see the black beans, ripe avocado, and bright cilantro all nestled in soft tortillas, ready to be enjoyed.

This recipe is simple and can be whipped up in no time. The combination of chili and lime adds a zesty kick that elevates the taste of the black beans. Plus, they are customizable! You can add your favorite toppings like salsa or cheese.

Here’s how to make these delicious tacos:

Ingredients

• 1 can black beans, rinsed and drained
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Juice of 1 lime
• Salt and pepper to taste
• 4 small tortillas
• 1 avocado, diced
• 1/2 cup diced tomatoes
• 1/4 cup chopped red onion
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Heat olive oil in a pan over medium heat. Add the black beans, chili powder, cumin, lime juice, salt, and pepper. Cook for about 5 minutes until heated through.
2. Warm the tortillas in a separate pan or microwave until soft.
3. Assemble the tacos by placing a generous spoonful of the black bean mixture onto each tortilla.
4. Top with diced avocado, tomatoes, red onion, and cilantro.
5. Serve with lime wedges on the side for an extra burst of flavor.

Creamy Spinach and Feta Stuffed Chicken

This Creamy Spinach and Feta Stuffed Chicken is a delightful dish that combines tender chicken with a rich and flavorful filling. The spinach and feta create a creamy texture that pairs perfectly with the savory chicken. It’s not just tasty; it’s also packed with protein, making it a great choice for those looking to maintain a healthy diet.

The presentation is just as appealing as the taste. Imagine a beautifully cooked chicken breast, oozing with creamy filling, served alongside roasted vegetables. The colors are vibrant, with greens from the spinach and the warm hues of the roasted veggies, making it a feast for the eyes as well.

This dish is perfect for any occasion, whether it’s a family dinner or a special gathering. It’s simple enough for a weeknight meal yet elegant enough to impress guests. Plus, it’s a great way to sneak in some greens!

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1/2 cup cream cheese, softened
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix together chopped spinach, feta cheese, cream cheese, garlic, oregano, salt, and pepper.
3. Make a pocket in each chicken breast by slicing it horizontally, being careful not to cut all the way through.
4. Stuff each chicken breast with the spinach and feta mixture.
5. Heat olive oil in a skillet over medium heat. Sear the stuffed chicken breasts for about 3-4 minutes on each side until golden brown.
6. Transfer the chicken to a baking dish and bake for 20-25 minutes, or until the chicken is cooked through.
7. Let it rest for a few minutes before serving. Enjoy your delicious, protein-packed meal!

Savory Oatmeal with Eggs and Spinach

This savory oatmeal dish is a delightful way to start your day. It’s packed with protein and nutrients, making it perfect for anyone over 55 looking to maintain a healthy diet. The combination of creamy oatmeal, fresh spinach, and a perfectly poached egg creates a satisfying meal that’s both comforting and nourishing.

The oatmeal serves as a hearty base, while the spinach adds a pop of color and essential vitamins. Topping it off with a poached egg not only enhances the flavor but also boosts the protein content. This dish is simple to prepare and can be customized with your favorite seasonings or additional toppings.

Enjoy this meal any time of the day for a quick and healthy option. It’s a great way to incorporate more whole grains and greens into your diet!

Ingredients

• 1 cup rolled oats
• 2 cups water or vegetable broth
• 1 cup fresh spinach
• 2 large eggs
• Salt and pepper to taste
• Optional toppings: cheese, hot sauce, or herbs

Instructions

1. Cook the Oats: In a saucepan, bring water or broth to a boil. Add the rolled oats and a pinch of salt. Reduce heat and simmer for about 5 minutes, stirring occasionally.
2. Add Spinach: Stir in the fresh spinach and cook for another 2-3 minutes until wilted.
3. Poach the Eggs: In a separate pot, bring water to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Cook for about 3-4 minutes until the whites are set but the yolks remain runny.
4. Assemble: Spoon the oatmeal into bowls, top with a poached egg, and season with salt and pepper. Add any optional toppings you like.
5. Serve and Enjoy: Dig in while it’s warm for a delicious and nutritious meal!

Savory Pumpkin Quinoa Bowl

The Savory Pumpkin Quinoa Bowl is a delightful dish that brings together the warmth of fall flavors. This bowl features roasted pumpkin, quinoa, and a mix of seeds, creating a nutritious meal perfect for those chilly days. The vibrant colors of the pumpkin and seeds make it visually appealing, while the combination of textures adds to its charm.

To make this bowl, you’ll want to start with some cooked quinoa as your base. Then, roast cubes of pumpkin until they’re tender and slightly caramelized. Toss in some sunflower and pumpkin seeds for crunch, and finish with a sprinkle of fresh herbs for a burst of flavor.

This dish is not only tasty but also packed with protein and fiber, making it a great option for anyone looking to maintain a healthy diet. It’s simple to prepare and can be customized with your favorite toppings.

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 2 cups pumpkin, diced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds
• Fresh herbs (like parsley or mint) for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes until the quinoa is fluffy.
3. While the quinoa cooks, toss the diced pumpkin with olive oil, salt, pepper, and paprika. Spread on a baking sheet and roast for 20-25 minutes until tender.
4. Once everything is cooked, assemble your bowl by placing quinoa at the bottom, followed by roasted pumpkin, and sprinkle with sunflower and pumpkin seeds.
5. Garnish with fresh herbs before serving. Enjoy your healthy and hearty meal!

Zucchini Noodles with Pesto and Grilled Chicken

Zucchini noodles, also known as zoodles, are a fantastic way to enjoy a light and healthy meal. They are low in carbs and packed with nutrients, making them perfect for those looking to maintain a balanced diet. In this dish, the zoodles are paired with grilled chicken and a vibrant pesto sauce, creating a colorful and satisfying plate.

The grilled chicken adds a hearty protein boost, while the fresh cherry tomatoes bring a burst of sweetness. This combination not only looks great but also tastes amazing. The pesto, made from fresh basil, garlic, pine nuts, and olive oil, ties everything together with its rich flavor.

This recipe is simple and quick, perfect for a weeknight dinner. Plus, it’s a great way to sneak in some veggies!

Ingredients

• 2 medium zucchinis
• 2 grilled chicken breasts
• 1 cup cherry tomatoes, halved
• 1/2 cup pesto sauce
• Olive oil for grilling
• Salt and pepper to taste

Instructions

1. Spiralize the zucchinis into noodles using a spiralizer or a vegetable peeler.
2. Heat a skillet over medium heat and add a drizzle of olive oil.
3. Add the zucchini noodles and sauté for about 2-3 minutes until slightly tender. Season with salt and pepper.
4. While the zoodles are cooking, grill the chicken breasts until fully cooked and golden brown. Slice them into strips.
5. In a large bowl, combine the zoodles, grilled chicken, cherry tomatoes, and pesto. Toss gently to combine.
6. Serve immediately, garnished with fresh basil if desired.

Crispy Baked Tofu with Broccoli

This dish is a delightful mix of crispy baked tofu and fresh broccoli. The tofu is golden brown and has a satisfying crunch, making it a perfect protein source for anyone looking to boost their meals. The broccoli adds a vibrant green color and a nutritious punch, making this dish both tasty and healthy.

To make this recipe, you’ll need firm tofu, fresh broccoli, soy sauce, and a few spices. The tofu is baked until crispy and then drizzled with a savory sauce that complements the vegetables beautifully. This meal is not only easy to prepare but also packed with protein, making it ideal for those over 55 who want to maintain a healthy diet.

Ingredients

• 1 block firm tofu, drained and pressed
• 2 cups broccoli florets
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon sesame seeds (optional)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the tofu into bite-sized cubes and place them in a bowl. Add olive oil, soy sauce, garlic powder, onion powder, salt, and pepper. Toss until the tofu is well coated.
3. Spread the tofu cubes on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
4. While the tofu is baking, steam the broccoli until tender, about 5-7 minutes.
5. Once the tofu is done, serve it on a plate with the steamed broccoli. Drizzle with extra soy sauce and sprinkle sesame seeds on top if desired.

Eggplant and Chickpea Curry

This Eggplant and Chickpea Curry is a delightful dish that brings warmth and flavor to your table. The combination of tender eggplant and hearty chickpeas creates a satisfying meal that’s perfect for any occasion. The vibrant colors in the image showcase the rich sauce and fresh herbs, making it not just tasty but also visually appealing.

To make this dish, you’ll need a few key ingredients that pack a punch. The eggplant adds a lovely texture, while chickpeas provide protein, making it a great choice for those looking for nutritious options. Serve it over rice to soak up all the delicious sauce.

Ingredients

• 1 large eggplant, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
2. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add diced eggplant, curry powder, cumin, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the eggplant starts to soften.
4. Pour in the diced tomatoes and chickpeas. Stir well and let simmer for 15-20 minutes, allowing the flavors to meld.
5. Adjust seasoning if needed. Serve hot over cooked rice and garnish with fresh cilantro.

Lentil and Vegetable Shepherd’s Pie

Lentil and Vegetable Shepherd’s Pie is a comforting dish that’s perfect for any time of year. The image showcases a golden-brown topping of creamy mashed potatoes, with a hearty filling of lentils and vegetables peeking through. This dish is not just delicious; it’s packed with protein and nutrients, making it a great choice for those over 55 who want to maintain a healthy diet.

The lentils provide a wonderful texture and are a fantastic source of protein. Combined with colorful vegetables, this dish is both satisfying and nutritious. It’s a great way to enjoy a classic comfort food while keeping it healthy.

Making this Shepherd’s Pie is straightforward. You can customize the vegetables based on what you have on hand. Whether you use carrots, peas, or even spinach, the flavors meld beautifully. The creamy mashed potato topping adds a delightful finish that everyone will love.

Now, let’s get to the recipe so you can whip this up in your kitchen!

Ingredients

• 1 cup lentils, rinsed
• 2 cups vegetable broth
• 1 onion, chopped
• 2 carrots, diced
• 1 cup peas (fresh or frozen)
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 cups mashed potatoes (prepared)
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. Cook the Lentils: In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender. Drain any excess liquid.
2. Sauté the Vegetables: In a skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened. Then add carrots and peas, cooking for another 5 minutes.
3. Combine Ingredients: Stir in the cooked lentils, tomato paste, thyme, rosemary, salt, and pepper. Mix well and let it simmer for a few minutes.
4. Assemble the Pie: Preheat the oven to 400°F (200°C). Spread the lentil mixture in a baking dish and top with mashed potatoes, smoothing it out evenly.
5. Bake: Place in the oven and bake for about 25-30 minutes until the top is golden brown. Let it cool slightly before serving.

Spaghetti Squash with Marinara and Turkey

Spaghetti squash is a fantastic alternative to traditional pasta, especially for those looking to cut carbs. It has a mild flavor that pairs perfectly with rich marinara sauce and lean turkey. This dish not only satisfies your cravings but also packs a protein punch, making it a great choice for anyone over 55.

The image showcases a bowl of spaghetti squash topped with a hearty marinara sauce and ground turkey. Fresh basil leaves add a pop of color and flavor. The vibrant tomatoes and the warm, inviting tones of the dish make it look delicious and appealing.

To make this recipe, you’ll need a few simple ingredients. The combination of spaghetti squash, turkey, and marinara creates a comforting meal that’s easy to prepare. Plus, it’s a great way to sneak in some veggies!

Ingredients

• 1 medium spaghetti squash
• 1 pound ground turkey
• 2 cups marinara sauce
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, and season with salt and pepper. Place cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
2. While the squash is roasting, heat a skillet over medium heat. Add olive oil and minced garlic, sautéing until fragrant. Add the ground turkey, cooking until browned. Stir in the marinara sauce and let it simmer for about 10 minutes.
3. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Serve the turkey marinara over the squash, garnishing with fresh basil.

Nutty Quinoa Salad with Cranberries

This Nutty Quinoa Salad with Cranberries is a delightful dish that combines the wholesome goodness of quinoa with the sweetness of cranberries and the crunch of nuts. It’s perfect for anyone looking to add some protein to their meals, especially for those over 55 who want to maintain a balanced diet.

The vibrant colors of the salad make it visually appealing. The red cranberries pop against the earthy tones of the quinoa and nuts, while fresh greens add a touch of brightness. This salad not only looks good but is also packed with nutrients.

Making this salad is a breeze. Start by cooking the quinoa according to package instructions. Once it’s fluffy, let it cool. Then, mix in chopped nuts, dried cranberries, and fresh greens. A simple dressing of olive oil and lemon juice ties everything together beautifully.

This salad can be served as a main dish or a side. It’s great for meal prep, too! You can store it in the fridge for a few days, making it a convenient option for busy weeks.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until water is absorbed.
2. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and let it cool.
3. In a large bowl, combine cooled quinoa, cranberries, pecans, and parsley.
4. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss to combine.
5. Serve immediately or refrigerate for later. Enjoy!

Roasted Beet and Goat Cheese Salad

This Roasted Beet and Goat Cheese Salad is a fantastic option for anyone looking to boost their protein intake while enjoying a colorful and nutritious meal. The vibrant beets, creamy goat cheese, and crunchy walnuts create a delightful mix of textures and flavors. It’s perfect for a light lunch or as a side dish for dinner.

To make this salad, start by roasting fresh beets until they’re tender. Once cooled, slice them into rounds and toss them with fresh greens. Add crumbled goat cheese and a handful of walnuts for that extra crunch. Drizzle with a simple vinaigrette made from olive oil, balsamic vinegar, salt, and pepper to bring all the flavors together.

This salad not only looks beautiful on the plate but also packs a nutritional punch. Beets are rich in vitamins and minerals, while goat cheese adds protein and creaminess. Walnuts contribute healthy fats, making this dish a well-rounded choice for those over 55 looking to maintain a balanced diet.

Ingredients

• 2 medium beets, roasted and sliced
• 4 cups mixed salad greens
• 1/2 cup goat cheese, crumbled
• 1/2 cup walnuts, toasted
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast for about 45-60 minutes until tender. Let them cool, then peel and slice.
2. In a large bowl, combine the salad greens, sliced beets, crumbled goat cheese, and toasted walnuts.
3. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately and enjoy your healthy, protein-packed meal!