Take your garden harvests to the next level with easy indoor sprouting at home! This hearty roasted garden salad especially benefits from the earthy crunch of sprouted lentils. Plus, these lentil sprouts are ready in just 3 days! Simply soak for 4-6 hours, then rinse 2-3 times a day. For an additional satisfying crunch, add some roasted pumpkin seeds to this tasty harvest salad.

Dressing the salad with a lemon tahini dressing also elevates the flavors of the soft roasted beets and acorn squash with the tangy citrus and nutty tahini. Fresh garden kale and velvety arugula create a complex base, bringing everything together for a burst of flavor in every bite. I also like to add dried cherries for an occasional sweet twist that accents the other earthy, comforting flavors in this salad.

We hope you enjoy this sprout for your harvest recipe and that it becomes a staple in your home for fresh garden harvest feasts!

Salad Ingredients

• Crunchy Lentil Fest Sprouts
• 2 Red Beets
• 1 Medium Acorn Squash
• Cherry Tomatoes
• Kale
• Arugula
• Dried Tart Cherries
• Roasted and Salted Pumpkin Seeds

Lemon Tahini Dressing Recipe

• 1/2 Cup Tahini
• 3 Tbsp Water
• Juice of Half a Lemon
• 1 Tbsp Extra-Virgin Olive Oil
• 1 Tbsp Honey
• 2 Tbsp Toasted Sesame Oil
• 1 Small Garlic Clove, Minced
• 1/4 tsp Sea Salt
• Fresh Thyme - To Liking

Instructions

1. Start by preparing the dressing. Whisk together the tahini, water, lemon juice, olive oil, honey, sesame oil, garlic, and salt until it reaches a smooth consistency. If needed, add a very small amount of additional water until it reaches the desired consistency.

2. Next, wash the beets and trim off their green tops. Then cut and clean the acorn squash. Brush the beets and squash with olive oil, then place the squash meat side down on a cookie sheet or glass dish along with the beets. Waiting to peel the beets until after they are cooked will make removing the skin easier. Roast the beets and squash at 375 until just before fork tender (45-60 minutes). You want them to be soft enough to eat, but firm enough to dice without becoming mushy. Then dice and chill before mixing.

3. Wash and cut the garden kale, arugula, and tomatoes to the desired size. Toss together with the sprouted lentils.

4. Add the roasted and chilled beets and acorn squash next. Scatter across prepared bowls, or gently toss with the salad mix.

5. Then finish the salad with a drizzle of the lemon tahini dressing and top with dried tart cherries and salted roasted pumpkin seeds.

6. Enjoy!