The fall is coming in and we start craving heavier and warmer foods, but that doesn’t mean we will ditch our raw vegetables altogether, instead, we can add cooked grains, legumes, root vegetables, a heavier dressing and some spiciness to give that warmth to an otherwise cooling salad.

Where I am at right now in Yuma, Arizona; it is actually warm enough to grow on the fall and winter seasons. In fact this is where all the greens come from, from early november to march, when it is too cold to grow everywhere else in the northern states. Also I just started planting my own organic garden for the second season (So excited! But let’s save that for another post).

So, if you are a locavore and were wondering where do I get my greens that are local and in season, mostly from my garden, but also from local stores and farmers markets.

Lentils are an excellent high-quality, plant-based protein source and healthy substitute for meat, which is higher in fat and cholesterol. These tasty legumes are loaded with iron, magnesium, potassium, B vitamins, and soluble fiber. The Tahini paste and sesame seeds are a great source of healthy fats and are also high in calcium.

1 cup cooked beluga lentils. You can use any kind of lentils, but I use beluga because they hold up their texture very well and the salad doesn’t get all mushy when mixed.

1 steamed large potato, or 4-5 small ones cut in small chunks with the skin. Tip: If you cut them before cooking, they’ll cook faster.

1/2 cup red onion finely chopped

4 stalks of celery chopped

6 cups spring mix

1/2 chile serrano or jalapeño finely cubed

5 big basil leaves (double if they are small) finely chopped,

1 teaspoon of toasted sesame seeds

1 tablespoon of unsalted tahini

3 tablespoons of water (room temperature)

1 1/2 lemon, juiced

1 clove garlic pressed

1 teaspoon sea salt or Himalayan pink salt

2 tablespoons cold pressed extra virgin olive oil

1/4 teaspoon turmeric powder

1/4 teaspoon black pepper

Lentils: Soak lentils for 1-8 hours or you can leave them overnight before cooking, this is not necessary but will make digestion easier. Rinse and discard the soaking water.

In a saucepan combine 1 cup lentils with 4 cups of water in high heat uncovered until they boil, reduce the heat cover and simmer until desired tenderness is reached (20-22 minutes to use in salads) you can add a clove of garlic, a bay leaf and a tablespoon of raw apple cider vinegar to the cooking water. This will make the nutrients more available to the body since they make them easier to digest. When ready, drain and let cool.

Potatoes: Fill the lower pot of the steamer with water and place the cut potatoes on the top pot and cover. Turn the heat on high and let the steam cook the potatoes, remove when they are thoroughly cooked but firm. Remove from the heat and let cool.

Dressing: In a jar, dissolve the tahini with the water first, and then add the remaining ingredients, put the lid on and shake.

In a salad serving bowl, combine the spring mix, potatoes, celery, lentils, onions, serrano chile, basil, add the dressing and top with the sesame seeds. Mix and enjoy!

Try it and tell me what you think ↓