1. Rinse lentils and pick through them to remove any stones or debris. Transfer lentils to a large bowl and cover with water. Let sit on counter to soak for 12 hours.
2. Drain and rinse lentils. Transfer them to a medium-sized saucepan and cover with bone broth or water. Add two of the garlic cloves and the bay leaf to pot. Bring to a boil. Lower heat to a simmer, cover with a lid, and cook for 8 to 10 minutes, stirring occasionally. Lentils are done when they are just tender but not yet getting mushy. Remove from heat, discard bay leaf and garlic cloves, drain any remaining liquid, and transfer lentils to a large bowl to let cool for 10 to 15 minutes.
3. While lentils cool, make dressing by combining oil, lemon zest and juice, mustard, and salt.
4. Add cucumbers, tomatoes, red onion, parsley, feta, and remaining garlic clove, minced, to bowl of lentils. Pour dressing over and toss to combine.
5. Store in an airtight container in fridge for up to 5 days.

1. Preheat the oven to 400 degrees Farenheit. 
2. In a food processor, combine 1 cup of soaked raw cashews, [q:1/2] cup of nutritional yeast, 2 tablespoons of lemon juice, [q:1/4] teaspoon of garlic powder, [q:1/2] teaspoon of sea salt, [q:1/4] teaspoon of black pepper, and [q:1/3] cup of water.
3. Toss the sweet potato cubes and Brussels sprouts with 1 tbs olive oil, [q:1/2] tsp salt, and [q:1/2] tsp pepper. Spread them on a baking sheet and roast for 25 to 30 minutes or until golden and tender.
4. On a separate baking sheet, spread the Ezekiel 4:9 Sprouted Grain Flax Bread cubes and bake for about 10 to 12 minutes until crispy and slightly golden. Season with salt and set aside.
5. In a mason jar, shake [q:1/4] cup olive oil, 2 tbs lemon juice, 1 tbs maple syrup, 1 tsp Dijon mustard, [q:1/2] tsp salt, and [q:1/2] tsp pepper together to make the dressing.
6. Combine the roasted sweet potatoes, brussels sprouts, pomegranate seeds, chopped walnuts, and mixed greens in a large salad bowl. Gently mix in the toasted Ezekiel 4:9 Sprouted Grain Flax Bread croutons.
7. To serve, drizzle the prepared dressing over the salad and toss gently to combine. Enjoy!

1. Gently toss spinach, strawberries, and feta in a large bowl.
2. Prepare the Poppy Seed Dressing.
3. Divide salad between four plates. Serve dressing on side.

1. In a small bowl, whisk together all ingredients until thoroughly combined.

Toast The Pecans

1. Preheat oven to 350 degrees.
2. In a greased oven-safe skillet, scatter pecans in a single layer.
3. Bake pecans in oven for 15 minutes, checking on them after about 7 minutes, until well toasted and fragrant.
4. Allow to cool before adding to salad.

Make the Salad

1. Preheat oven to 425 degrees.
2. On a greased baking sheet, place the sweet potatoes and butternut squash, then sprinkle with salt and toss with olive oil.
3. Roast the sweet potatoes and butternut squash for 20 to 30 minutes, until soft with slightly crispy corners.
4. Remove from oven and allow to cool.
5. In a large salad bowl, gently combine sweet potatoes, butternut squash, salt, olive oil, baby spinach, pecans, apple slices, pear slices and feta, being careful not to bruise the pears.

The Dressing

1. In a high-speed blender, combine olive oil, cranberries, apple cider vinegar, honey, cinnamon and salt, and pulse for about 60 seconds, until mixture is creamy and smooth.
2. Pour over salad until lightly dressed, and serve.

1. Soak wakame for ten minutes in cold water to cover. Drain water from wakame and discard.
2. While soaking, place cucumbers and sea salt in bowl and mix well. Let sit 10 to 15 minutes. Drain water from cucumbers.
3. Mix wakame and cucumbers together. Add vinegar, maple syrup, sesame oil, and shoyu. Toss to mix.
4. Serve garnished with gomasio. Serve room temperature or chilled.

Dressing

1. Whisk all dressing ingredients together in a bowl except oil until well combined.
2. Slowly whisk in oil in a thin, steady stream. Keep whisking until dressing is blended.
3. Set dressing aside.

Salad

1. Chop florets off broccoli into even pieces and set aside.
2. Trim any woody or tough sections away from broccoli stem. Cut stem into [q:1/2]-inch-thick pieces.
3. Place broccoli stem pieces in a steamer and steam for 7 minutes. Add florets and steam for approximately 5 additional minutes, or until stems and florets are fork tender but not overcooked. Immediately remove from heat.
4. Transfer broccoli to a large serving bowl. Toss with dressing. Garnish with cashews and serve.

1. Cut bell peppers into thin strips. Chop scallions. Transfer bell peppers and scallions to a large bowl.
2. Thinly slice cabbage and then roughly chop into bite-size pieces. Add to bowl.
3. In a small bowl, whisk together vinegar, mayonnaise, mustard, sugar (if using), celery seeds, and salt and pepper to taste.
4. Add vinegar mixture to vegetables in large bowl. Toss to coat.
5. Chill until ready to serve.

1. Mix olive oil with infused viola vinegar.
2. Add honey, and salt and pepper to taste. Mix well.

1. Place all vegetables, apple, sauerkraut and mint in a large mixing bowl.
2. Combine dressing ingredients in a small bowl and whisk. Pour over the vegetables and toss.
3. The salad is now ready to eat, but the flavor is better if the salad is allowed to sit for about an hour so the flavors blend.