1 lunch salad, 11 plants

Fall salads = roasted vegetables

Here is my plant countdown. Good start on my goal of 30 for the week.

• farro
• black lentils
• roasted broccoli and carrots
• white endive
• avocado
• parsley
• toasted almonds
• toasted pumpkin seeds
• golden raisins
• pomegranate seeds
• sumac on top with pepper finish.

The dressing was a homemade pomegranate ginger vinaigrette: pomegranate molasses, lemon juice, ginger, garlic, olive oil, balsamic, salt, pepper, and a teaspoon of sugar for balance.

I cooked the farro and lentils in low sodium vegetable bouillon cubes, and a bay leaf for the lentils. The vegetables were roasted with olive oil, onion powder, garlic powder, salt, mild korean chili flakes.