I have a great meal prep salad for everyone! It does take some patience so I would save this for a weekend. I also went a bit overboard and roasted my own chicken… feel free to just buy one and shred it 🙂

Anyways, for the ingredients you have: Butternut squash (2 boxes of cubed or 1 big one), 2 boxes of uncut mushrooms, fresh herbs (I had the poultry kit for the chicken), cinnamon, red pepper flakes, honey, garlic, olive oil, and brown sugar. That was a lot to type out…

I also added apples and used kale for the salad. For the dressing: olive oil, apple cider vinegar, mustard, and honey.

While you are prepping – pre-heat your oven to 400.

I made the squash first because it takes longer in the oven.

In a large bowl, mix together the squash, 2 tbs of brown sugar, 1tbs (or more if you want) of cinnamon, and salt. When mixed, you should have a pretty thick looking coat of seasonings. If it does not look like enough, add more. I think it would be hard to add “too much” to this…

After it is all mixed, spread the squash evenly on a sheet pan and put into the oven.

Now for the mushrooms! I love a good roasted mushroom.

Clean the mushrooms and cut up about a tablespoon or 2 of herbs, I was using fresh thyme and rosemary. Toss the mushrooms, herbs, olive oil, and a little bit of honey (about a teaspoon) all together then spread evenly on another sheet pan. I also added fresh garlic, about 2 teaspoons.

Put that pan in the oven with the squash and let them roast for 25-30 minutes.

Take the mushrooms and the squash out of the oven when the mushrooms are a little browned and you can easily out a fork through the squash.

Let them cool.

While everything is resting, cut up your apples. I did a half an apple per serving.

To make the dressing, whisk together some olive oil, apple cider vinegar, a little honey, and a little mustard. Taste this when done… I wasn’t measuring 🙁

Toss everything together in a bowl and done! It was delicious. I ate this for many lunches through the week.