Fall Harvest Turkey and Brussels Sprouts Salad

Written By Philippa Bebbington, MS, RD

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.

Philippa Bebbington, MS, RD

Philippa is a Registered Dietitian with a Master of Science degree and the founder of Nourish by Phil. With a passion for gut health, hormone balance, and anti-inflammatory nutrition, she helps individuals reset their metabolism, reduce inflammation, and build sustainable habits that support lifelong wellness. Blending evidence-based science with personal experience, Philippa empowers others to RESET their metabolism, REFUEL their bodies, REWIRE their mindset, and reclaim their health—one nourishing step at a time.

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