Fall Salad

We are on Day 5 of our 30 Days of Gratitude Challenge and I have already found myself looking for positive little things throughout my day to be grateful for. I have been more patient, understanding, and present in my life. I am more willing to compromise instead of hold my ground and demand that I am right. Overall, it has been a good five days.

Today's prompt is simple. Beauty. What in your life is beautiful that you are grateful for? If you head over to my insta page, @ktsveggilife , you will see not only this salad, but some beautiful pictures of where I live. Utah, is a be-UTAH-ful place. We have mountains, deserts, and everything in between. It truly is an incredible place, but shhhh don't tell anyone.

I believe this salad is beautiful because of the colors. Just look at those greens, oranges, and reds and how they pop out at you and catch your eye. They are gorgeous. And the taste is beautiful. It is tasty. Sweet and savory. And you can eat until you are full but you don't feel gross. And that is a beautiful feeling.

Ingredients

Romaine Lettuce

Black Beans, 1 can or 1 c dry and cooked

1 Butternut Squash, peeled and diced

1 Pomegranate, seeded

Handful of Pumpkin Seeds

Handful of Sunflower Seeds

2 Handfuls of Craisins, divided

1/2 c Wild Rice

1/4 c Fresh Orange Juice

2 stalks Celery, diced

1 Grapefruit or Orange, peeled and diced

1/3 c Walnuts, chopped

Directions

1. Preheat oven to 400 degrees. Peel and dice butternut squash. Brush with a TINY bit of oil of your choice and cook for 30-40 minutes, stirring after 20 minutes, until soft.

2. If you are making your own beans, you will have to start earlier to soak and pressure cook. Unless you are like me and have an Insapot, then just put them in and pressure cook 25 minutes and let them release for 12-14 minutes. If you are using canned beans, skip this step.

3. Combine rice with 1 c water and bring to a boil. Reduce to a simmer, cover and let cook until rice is soft and water is absorbed.

4. Wash, chop, and dry lettuce. Seed pomegranate. Dice celery, and grapefruit/orange. Chop walnuts.

5. Once rice is done. Combine it with orange juice, 1 handful of craisins, celery, grapefruit/orange, and walnuts.

6. Once squash and beans are done, assemble your salad. Combine lettuce, beans, squash, pomegranate, pumpkin seeds, sunflower seeds, 1 handful of craisins, and rice mixture.

7. ENJOY

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