Looking for a warming, filling salad that is packed with plant-based protein and tons of beautifying nutrients? My Brussels Sprouts Squash and Lentil Salad recipe is on the heartier side and is a perfect meal choice for these cooler winter months. Loaded with fiber-rich Brussels sprouts and lentils, this salad will leave you feeling so satisfied. Top it off with tasty, roasted squash, and you’ve got yourself one delicious and nutritious salad! No need for other courses after my Brussels Sprouts Squash and Lentil Salad. This will leave you happy, full and feeling amazing!
Beautifying Brussels Sprouts
To achieve your highest level of beauty, let me just say one of the best things to work towards is filling your plate with top-of-the-line ingredients. Beauties, we are lucky that live in an era where there are so many options for fresh, organic produce. You can walk over to your local farmers market if you are lucky to have one in your neighborhood, or even have fresh produce delivered to your doorstep through your CSA. However you choose to get your produce, some of my favorite greens to load up on are Brussels sprouts.
One way to really get your beautifying glow on is to eat Brussels sprouts on a regular basis. First and foremost, these green gems can really help boost your body’s detoxing process. Brussels sprouts contain a large supply of sulfur which is a major detox booster. They are also a natural colon cleanser, helping you to feel cleansed in no time! Cleaning out environmental toxins, that we all are too often affected by, helps our inner workings run more efficiently, therefore helping our outer beauty shine!
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Plus Brussels sprouts really pack a powerful punch of nutrition. Containing glucosinolates, these guys can actually help jumpstart your liver’s natural detoxification processes. And being an amazing source of vitamin, C and K, Brussels sprouts are a top anti-inflammatory veggie loaded with antioxidants. So it should come to no surprise to you why I made these guys the main star in my Brussels Sprout, Squash and Lentil Salad recipe. Find them fresh on the stalk during the winter months and enjoy all their beauty!
Savory Satisfying Squash
The second star ingredient in this recipe is my favorite starchy vegetable of all time: squash! Now I chose to use kabocha squash for this salad, but really you can use whatever winter squash your heart desires. They are all super delicious and a great way to satisfy hunger during these cooler months. A fun way to change up my Brussels Sprout, Squash and Lentil Salad is to use a new type of squash each time you make this dish. It keeps things fresh and interesting, and you are bound to get an entirely different set of vitamins and minerals with every course.
One reason why I just love kabocha squash for its complex and delicious flavor. If you haven’t tried it yet, but enjoy the flavor of pumpkin, then you are in luck! I might describe it as a bit nutty and buttery in taste, with a hint of sweet goodness. Kabocha squash is also referred to as the Japanese pumpkin, as it’s widely popular in Japan and Korea.
With its high amounts of the antioxidant beta-carotene, this sweet starch should be in everyone’s kitchen. Beta-carotene, also known as vitamin A, is essential for boosting our immunity. It helps keep our eyesight top-notch and our skin glowing. Just one serving of kabocha squash provides you with over 70% of your vitamin A needs. This immunity-boosting vegetable is one of my favorite ways to indulge in a large number of antioxidants! Use it in my Brussels Sprouts Squash and Lentil Salad recipe or enjoy it on its own and reap so many beautiful benefits!
Lovely Loaded Lentils
Let me start by saying lentils are absolutely lovely! Not only are they loaded with amazing amounts of plant-based protein, but they are also so easy to make, they are filing and totally delish. Just one cup of lentils has 18 grams of easy to digest (and assimilate), plant protein, loads of minerals, vitamins, and phytonutrients. These protein powerhouses are packed with powerful goodness!
There is a reason why I just love adding lentils to my recipes. They’re so versatile, super quick and easy to prepare, and they absorb just about any flavor you add them too. Plus, lentils are available all year long. They store well in a cool dark place, which is a great way to ensure that you always have access to receive high loads of nutrients! They may be small but they pack a powerful punch!
When making my Brussels Sprouts Squash and Lentil Salad I suggest soaking your lentils overnight. They can be difficult to digest because they contain both protein and starch. But this doesn’t mean you need to avoid them altogether. Lentils are rich in dietary fiber and therefore a major help to your digestive tract.
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It’s so important that we fill our bodies with hearty robust nutrients all year round Beauties. You’ll see that with every recipe I create for you, I am continually thinking about ways to offer you a wide range of flavors and nutrients. I am always looking for ways to creatively open up your palate of flavors while keeping all the beauty detox philosophy top of mind.
If you are ever interested in learning more about beauty detox and how you can get started eating more plant-based, or even taking your plant-based diet to the next level, be sure to check out each of my books that I have written for you. In them, you will discover how what you eat is the ultimate beauty product. You will learn about the top 50 beauty foods that will make you more beautiful from the inside out You will uncover ways to nourish your mental and emotional well-being. You will discover a revolutionary new way of helping you realize the true beauty that is your birthright! And you will find inner peace and acceptance by learning how a healthier mind and body can give you the strength to thrive in all parts of your life.
This Brussels Sprouts Squash and Lentil Salad recipe is one that I truly hope you share with all your friends and family. It makes the perfect satisfying dish that you don’t need to worry about serving anything else with. Loaded with protein, fiber, vitamins, and minerals, your skin and your digestive tract are sure to reap amazing benefits!
With this recipe and with all my recipes, Beauty, please know that I truly hope you will share these with all your friends and family. The best way to stay on track with your health goals is to get your tribe on the same track. When you share delicious and nutritious recipes with your community, not only will they be thankful but also they will help motivate you to keep on moving in a positive direction.
Be sure to tag me in all of your Instagram posts so I can see your beautiful and yummy creations! And if you are on Pinterest Beauty, pin the picture about to your board so you can save this recipe for later. Also, this will help share it with your community!
1small kabocha squashseeded, and cut into 1-inch wedges
½cupdried black lentils
2Tbs.extra virgin olive oil
Preheat your oven 400 degrees.
Lightly toss squash with coconut oil, coconut nectar, cinnamon, and salt.
Line squash on a baking sheet and place into the oven for 15 minutes. Flip squash and roast for 15 minutes longer, until golden and tender.
While squash is roasting, cook your lentils. Rinse your lentils. Add water and salt to a large pot and bring to a boil. Add in lentils, reduce heat, cover and simmer for about 20 minutes, stirring occasionally. Once done, drain the water and rinse lentils with cool water.
Meanwhile, add the Brussels sprouts and cilantro into a salad bowl and toss.
Combine the dressing ingredients to a small mason jar and shake to mix.
Drizzle dressing into the salad bowl and toss in lentils.
Serve salad onto a plate and place 2 wedges of squash on top of the salad and enjoy!