integrating nutrition, fitness, sprituality, conscious living, and a little sass
Crisp mornings and afternoons have me craving fall flavors and nourishing foods that keep my immune system happy! This salad is made with local and seasonal ingredients that are perfect for crisp evenings or those warmer fall days.
The star ingredient in this salad is pomegranate because we are in the peak of the season right now. Pomegranates are loaded with antioxidants and add the perfect pop in this dish.
Sprouted lentils, raw green beans, and kabocha squash are the other shining stars in this dish. I chose to use sprouted lentils because sprouting increases nutrient content and bioavailability by harnessing all of the energy needed to grow a plant in one small package! It also turns a dry and dormant food into a living, enzymatic rich plant that increases enzymatic activity throughout the body!
Sprouts are also just so fun because you watch something grow right before your eyes. I must say, I definitely nerd out about my excitement of sprouts pretty frequently and waking up to a cute little sprouted tail really makes my day. I promise you will find some joy in these little guys too!
I chose to leave the green beans raw because they add a nice crunch and I think implementing raw foods into your diet can be extremely beneficial to your health. Along with the warming grounding winter squash, you are left with a truly nourishing meal (just make sure to add protein- I love this with chicken)!
1 cup sprouted lentils
1 cup chopped raw green beans
1 cup diced winter squash or sweet potato
1/2 cup diced red onion
1/4-1/2 cup pomegranate seeds
Sprout your lentils! I know, this seems like a task, but it really doesn’t take much effort and really amps up the nutritional value of your lentils. There are tons of guides online that will tell you how to do this. You basically soak them overnight and then rinse them each morning and night for 2-3 days, or when you are happy with the amount of sproutage.
Dice sweet potatoes, winter squash, pumpkin or whatever your heart desires. These photos show this made with kabocha squash, but I also have made it with white sweet potatoes, YUM! After dicing your choice of carbohydrate, roast with ghee or coconut oil and salt at 400 degrees for about 20 minutes.
If you bought a fresh pomegranate, it’s time to dive in and get all of those lovely seeds out, but if you bought the seeds already removed, you don’t have to worry about this step.
Dice red onion.
Wash and chop your green beans. You want to chop your green beans to be about 1/4 inch.
Now, simply mix all of your ingredients together! I used my goddess vibes spoon to infuse some energy into this dish.
Add salt and olive oil for a super simple and refreshing salad that is perfect for a fall lunch when it isn’t too chilly, or sautee this in some ghee for a fall dinner that is warming and nourishing!
Let us know what your favorite fall flavors are right now…and definitely let us know what you think about this recipe! I have been loving eating this warm and cold this week and am excited to see all of you enjoying it too! Xoxo, B.