Another recipe in our anti-inflammatory series! This Bean & Squash Salad is another recipe that allows for flexibility with your ingredients. You can change it based on what you have in your house or with the seasons. I wanted to throw this recipe in as it incorporates our Anti-inflammatory shot (you don’t just have to drink it) and it’s a single-serve recipe! As usual we’re keeping it organic and plant-based and of course free of gluten, corn, soy & toxic oils. Try it out, change it up and share with us how it went!
Below you will find all the ingredients I used to make this deliciously refreshing and protein packed, single-serve Bean & Squash Salad.
I use sprouted Mung Bean in this salad, but easily subbed for navy beans, lentils, or any other bean you may have. Take a stab at this recipe and let us know how you like it!
What you’ll need...
» ½ a small heirloom tomato, quartered (if eating nightshades)
» ½ an avocado, sliced
» 2 stalks of celery, chopped
» 1-2 cups arugula, washed
» ½ cup roasted butternut squash
» 1 tbl avocado oil or coconut oil for cooking squash
» 1 tbl chopped cilantro or parsley
» ¼ cup sprouted mung bean, cooked
» ¾ cup water
» additional protein - ¼ cup nuts or seeds ( I added pumpkin)
» salt & pepper to taste
Dressing Ingredients
» 1 tbl Apple Cider Vinegar
» juice of 1⁄4 lemon
» 1 tbl Anti-inflammatory shot
» 1 tbl Extra Virgin Olive Oil or MCT Oil
» Cracked black pepper to taste
The best part about this recipe truly is its ability to adapt to any veggies you want. Play around with it! Change out arugula for dandelion leaves, add some beet leaves, use butternut squash, sweet potato or kabocha squash. Have fun!
How to make it
💥 How to cook the Squash: Preheat oven to 375 and cut squash up into desired pieces, lightly coat in avocado or coconut oil (or just water) put in oven for 20-25 minutes until browned or fork tender. I just quartered it (skin on), separated the seeds and put it in the oven with a bit of avocado oil. I took the seeds lightly oiled them and put them on the pan too. You can leave the skins on or take them off (personal preference is leave on)
💥 Add ¾ cups of water in a pot, bring to a boil, stir in ¼ cup of sprouted mung beans. Add any desired herbs. Boil over medium heat for 5 minutes. Remove from heat, cover and let stand 5-10 minutes, depending on desired texture, drain, as needed.
💥To make the Anti-inflammatory dressing: Mix the anti-inflammatory shot, apple cider vinegar, extra virgin olive oil, and cracked black pepper, to a bowl and whisk together.
💥In your desired bowl add your arugula, celery, avocado, beans, squash, tomato, cilantro/parsley and nuts/seeds if using. Squeeze the ¼ lemon over the salad. Then add the dressing and dig in!
I recommend cooking the entire squash and using it in other meals like The Variety Bowl.