Fall Harvest Turkey and Brussels Sprouts Salad

INGREDIENTS
Roasted turkey breast (sliced)
Shredded Brussels sprouts
Arugula
Pomegranate seeds
Toasted walnuts
Red onion (thinly sliced)
Goat cheese crumbles (optional)

MAPLE DIJON VINAIGRETTE
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon pure maple syrup (optional for very low sugar)
Salt and pepper to taste

DIRECTIONS
1. Combine shredded Brussels sprouts, arugula, and red onion in a large bowl.
2. Top with sliced turkey, pomegranate seeds, and toasted walnuts.
3. Sprinkle goat cheese crumbles, if using.
4. Mix the dressing ingredients and pour over the salad just before serving.

**NOTE: Make sure you adjust according to where you are in the RESET.  For example, if you are in the Dairy RESET, use dairy-free alternatives, etc.

ENJOY!