Today we’re serving up more salad and this time we’re bringing out the big guns – potatoes, lentils, and yes, more veggies!  A great source of iron, from the lentils and pumpkin seeds, which is more easily absorbed thanks to the vitamin C in the bell peppers and lemon juice (in the Goddess Dressing).  The potatoes and chickpeas make this salad extra hearty, while the dressing and hummus add a rich flavor and creamy texture.



Vegan, dairy free, gluten free

Recipe by Jentry Lee Hull

Yields 1 large (serves between 2-4)

You will need:  1 mixing bowl, 2 baking sheets, parchment paper, a knife



  • 1 lb. fingerling potatoes, roasted
  • 1 lb. Brussels sprouts, roasted
  • 1 bell pepper, roasted
  • olive oil or avocado oil, for roasted veggies
  • salt
  • pepper
  • 2 cups cooked lentils (any color – green, red or black)
  • 1 ½ cups cooked chickpeas
  • 6 large handfuls baby greens, washed and spun dry
  • Goddess Dressing
  • Classic Greek Hummus
  • Sprouted Pumpkin Seeds, for garnish
  • fresh pomegranate seeds or dried cranberries, for garnish
  • whole grain pita bread



  • Preheat oven to 400° Line two baking sheets with parchment paper.
  • Wash and scrub potatoes. Pat dry and slice in half lengthwise.
  • Toss in a large mixing bowl with salt and pepper. Add a small drizzle of oil, if desired (it’s not necessary for browning).  Place, face down, onto lined baking sheet and roast at 400°F for 25-30 minutes, or until edges are crispy and golden brown.
  • Wash and trim Brussels sprouts. Cut stems and slice in quarters, lengthwise.  Break apart leaves and add to a large bowl.
  • Seed and slice bell peppers. Add to mixing bowl with Brussels sprouts.  Toss with salt, pepper and oil (optional).  Transfer to the second lined baking sheet and roast at 400°F for 12-18 minutes, or until peppers are tender and Brussels are crisp.
  • Meanwhile, cook lentils according to package directions.
  • Cook chickpeas or rinse and drain 1 can of cooked chickpeas.
  • Prepare Goddess Dressing and Classic Greek Hummus.
  • Warm pita bread in the oven for a few minutes.
  • Add washed baby greens to a large mixing bowl. Toss with dressing.
  • Plate salad with lentils, chickpeas, roasted potatoes, roasted Brussels Sprouts and bell pepper mixture, and hummus. Top with pumpkin seeds, pomegranate seeds or cranberries and enjoy with warm pita bread.
  • Enjoy!


Thrive on,

Coach Jentry


Gumsaba Outdoor Fitness Class schedule Saturday 11/5/16

8:30 AM Saturday Co-Ed Boot Camp – Coach Jentry – Double Down Saturday

9:30AM Sunshine Orinda Sleepy Hollow Co Ed PRIVATE Class – Coach Piper – AMRAP Saturday