I am welcoming fall here in British Columbia with warm nourishing dishes. As the seasons change our bodies naturally start to gravitate to warming foods. Isn’t it pretty freaking cool that your body knows what it needs to thrive? When I start to think of the intelligence our cells and how our body balances our body temperature, assimilation of our food, and how it pumps blood while we are sleeping and awake fills my heart with gratitude. We don’t have to tell our bodies to digest our food, it already does it for us. Blood pumps through our veins to nurture every cell in our body without conscious thought. So I just want you to take a moment right now and feel the wisdom of your glorious body. Breathe that in! We are only touching the tips of knowledge about how our bodies work. Feel the magnitude of that!!!! Send gratitude to your body, which is designed to thrive!! This is why I made this salad. Thriving ingredients for your body!
Beets are a beautiful fall and winter root vegetable. (1) They have been known for their ancient medicinal properties. They have a cleansing effect on the liver and can be used to support the stomach and intestines. Beets also aid digestion and the lymphatic system. They can also help red blood cell growth for all of us that may be struggling with low iron levels.
Fennel Bulb has a beautiful licorice undertone, it is one of my favorite things to eat roasted. (1) Fennel bulb is related to the celery family. It is high in Vitamins A and C. Fennel is known in the nutritional field as a great digestive aid.
Green lentils are a great way to pack in your fiber, iron, and protein in! Eating a plant-based diet means you need to get creative in creating dishes with plants that are packed with protein. A half a cup of these cooked lentils pack in 9 grams of protein and 7 grams of fiber! Yay plant protein for the win!
You can rest assured that eating this warm fall salad will not only warm you up but also nourish that beautiful body of yours. The salad dressing is quick and simple to make. It is literally just extra virgin olive oil, fresh orange juice, dill, apple cider vinegar, garlic, salt, and pepper. Most of these items you will already have on hand. I used fresh dill for the dressing as I find fresh herbs add so much more flavor than dried ones.
Extra Virgin Olive oil is a great addition to a salad dressing as a powerhouse oil for your body. It is processed by crushing the whole olives, squeezing out the natural oils, so there are no hidden chemicals! Olive oil should ideally only be consumed cold. This oil has a low smoke point meaning that if it gets heated up to a high temperature the fats in the oils become denatured, causing the beneficial properties of the oil to be lost. I use avocado oil for cooking and extra virgin olive oil for dressings. Olive oil is high in vitamin E and K! Vitamin K is essential for bone health, but vitamin K needs fats with it to be absorbed into the body effectively. You can rest assured that this dressing will be nurturing your beautiful body. Your brain and body love healthy fats!
Enjoy this recipe from my heart to yours! Would love to hear your feedback on this recipe 🙂
Yields 4 servings
40 minTotal Time
- 6 small beets
- 1 small fennel bulb
- 1 cup green dried lentils
- 2 cup vegetable broth
- 3 cups arugula or other greens like romaine or spinach
- Ingredients for Dressing
- 1/4 cup freshly squeezed orange juice
- 1/4 cup extra virgin olive oil
- 1/4 cup dill
- 1/4 cup apple cider vinegar
- 1 garlic clove crushed
- Salt and pepper to taste
- Place your lentils and vegetable broth in a saucepan and bring to boil. Reduce to simmer and leave uncovered. Cook for 25-30 mins.
- While lentils are cooking, preheat oven to 350F, and chop up beets and fennel bulb into chunks. I kept mine bigger (cut my small beets into quarters) as I like my salad chunky. But if you do choose to cut them into small pieces make sure you reduce your cooking time. Drizzle your beets and fennel with avocado oil, orange juice, and sprinkle with salt and pepper. Place on middle rack of oven and bake for 20 minutes.
- While your lentils and vegetables are cooking make your dressing. Grab a salad dressing container and place salt, pepper, apple cider vinegar, dill, garlic and freshly squeezed orange juice equal to 1/4 cup. Place lid on container and shake vigorously.
- Take out vegetables from oven and get out your arugula to assemble your salad. If there is any liquid left in the lentils strain it out. Put lentils down first top with arugula and then roasted vegetables. Add dressing just before eating.