FitCampPRO / DreamFitPRO — Daily Pulse Recipe

Day 29 — Lunch

Fall Harvest Salad with Roasted Squash, Apple, Walnuts, and Feta

Purpose: fiber + healthy fats · Nutrix Score: 8/10

Makes: 1 serving · Prep time: 10 minutes · Cook time: about 25 minutes (if roasting squash)

Ingredients

• 2–3 cups mixed greens
• ½ cup roasted squash (butternut or acorn)
• ½ apple, sliced
• 1 tablespoon walnuts, roughly chopped
• 1–2 tablespoons crumbled feta

Optional simple dressing

• 1 teaspoon olive oil
• 1 teaspoon lemon juice or vinegar
• A pinch of salt and pepper

Directions

1. Roast the squash (if needed). Toss cubed squash with a little olive oil, salt, and pepper. Roast at 425°F for 20–25 minutes until tender. Or use leftover roasted squash.
2. Build the salad. Put the mixed greens in a bowl. Top with roasted squash, sliced apple, walnuts, and feta.
3. Dress it. Drizzle with olive oil and lemon juice, and season with salt and pepper if using. Toss lightly.

Make-ahead and dorm-friendly options

• Roast extra squash on the weekend and store it in the fridge for up to 4 days.
• Keep the greens separate from the toppings until you are ready to eat so the salad stays crisp.

Heavy training or game day

Add a piece of whole grain bread or a few extra walnuts on the side so lunch carries the athlete through a long afternoon.

Food safety reminder

Keep feta and roasted squash cold until serving, and eat the salad within a few hours if it is not refrigerated.