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Set the oven to broil with the rack in the middle position.
Wash, peel, and roughly chop the vegetables.
Place them on a baking sheet lined with parchment paper. Season with olive oil, salt, and pepper.
Roast the vegetables for 15 to 20 minutes or until they’re golden brown and cooked.
Remove the baking sheet from the oven and let cool.
Whisk all the ingredients for the vinaigrette except the cheese. Crumble the cheese and add to the vinaigrette.
Toss the salads and top with the roasted vegetables and walnuts.
Season with the vinaigrette and serve.
Note: Double the amount of turkey if you want to turn it into a main meal for lunch or dinner.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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