This hearty and healthy salad is made with turmeric-roasted sweet potatoes, lentils, arugula, feta, and candied pecans.

Lentils provide soluble fiber- the type your microbiome love. You get an initial blunting of blood sugar just after eating beans. Then, hours later, after your gut bacteria has had a chance to feast, they produce proprionate, a beneficial compound that slows the absorption of sugar and suppresses appetite. Eat legumes to improve your metabolic health!

The is the ultimate anti-inflammatory, gut-healthy Fall salad! Enjoy!

Salad Ingredients:

• 6 cups arugula
• 3 medium sweet potatoes, cut into cubes
• 2 TBSP avocado oil
• Salt and pepper to taste
• 1/2 tsp cinnamon
• 1/2 tsp turmeric
• 1 cup cooked lentils (I buy the pre-cooked lentils from Trader Joe’s in the fridge section)
• 1/2 cup crumbled feta
• 1/2 cup candied pecans

Balsamic Dressing Ingredients:

• 1/4 cup olive oil
• 2 TBSP balsamic vinegar
• 1 TBSP maple syrup
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400 degrees F.
2. Place the sweet potatoes on a large parchment-lined baking sheet. Drizzle with oil and toss with turmeric, cinnamon, salt, and pepper. Roast for 30-35 minutes, or until tender, flipping halfway through.
3. Make dressing: In a small bowl whisk together dressing ingredients.
4. In a large salad bowl, add arugula and top with roasted sweet potatoes, lentils, feta, and candied pecans. Toss with salad dressing.

Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.