2 cups of cubed butternut squash (about 1 medium squash)
1 tablespoon of extra virgin olive oil
1 cup of green beans, ends trimmed
4 ounces of sweet pea greens
1 cup of shredded cooked turkey or chicken breast
1 can of chickpeas, rinsed and drained
1 cup of chopped apples
1/3 cup of almonds
½ cup of feta cheese
½ cup of lemon agave dressing
salt and pepper, to taste
to roast the butternut squash, preheat the oven to 400 degrees F. in a large bowl, toss the squash and 1 tablespoon olive oil. season with salt and pepper. arrange the squash on a baking sheet in a single layer. roast for 25 minutes or until the squash is tender. remove from oven and cool slightly.
to blanch the green beans, fill a medium saucepan with water and bring to a boil. fill a large bowl with ice water. add the green beans to the boiling water and boil for 3 minutes. immediately remove them from the pan and chill in the ice water. drain and dry.
to assemble the salad, add the sweet pea greens to a large bowl. top with shredded turkey, green beans, chickpeas, apples, almonds, feta, and butternut squash. toss gently. serve in salad bowls and top with lemon agave dressing, as desired.