The Anti-Inflammatory Salad I’ll Be Making on Repeat This Fall

A Salty Solution to a Long-Forgotten Problem

As the weather cools down this fall, I find myself craving hearty, comforting meals that warm my belly and soothe my soul. But with a family committed to reducing our cholesterol numbers and prioritizing plant-based meals, I knew I needed to come up with a solution that would satisfy everyone’s tastes and dietary needs.

That’s when I stumbled upon the perfect recipe: an anti-inflammatory salad that would become a staple on our dinner table for weeks to come. With its trifecta of kale, roasted butternut squash, and chickpeas, this salad checks all the boxes for a nutrient-packed meal that’s both filling and flavorful.

The Birth of a Salad

Last fall, I was determined to create a salad for dinner that would be both satisfying and healthy. I wanted something that would provide a balance of textures and flavors, with a hint of tanginess and a creamy dressing to tie it all together. And, of course, it had to be vegetarian.

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After rummaging through my fridge, I found the perfect starting point: a bunch of kale and a butternut squash that was crying out for attention. I peeled, diced, and roasted the squash with za’atar and red onion, while I chopped the kale and squeezed lemon juice and olive oil over it to soften the leaves. Next, I grated some garlic and mixed it with strained yogurt to create a creamy dressing, and crumbled some feta to add a salty kick.

A Family Favorite

The first time I served this salad, our daughter Lila exclaimed, “Oh Mom, this is my new favorite dinner!” And our son Dan agreed, saying, “Yeah, it’s a real winner.” That’s when I knew I had created something special – a salad that would become a staple on our dinner table for months to come.

Fast forward to the following week, when I asked each of them to pick a dinner. Lila’s response was unanimous: “Can you make that salad again?” And it’s been a steady feature on our dinner plan ever since.

Why This Salad Stands Out

So, what makes this salad so special? For starters, it’s packed with anti-inflammatory benefits, thanks to the star duo of kale and butternut squash. These two ingredients boast impressive anti-inflammatory properties, making this salad a game-changer for anyone looking to reduce their inflammation levels.

But that’s not all – this salad is also a protein powerhouse, with 14 grams of protein and 8 grams of fiber per serving. For our daughter, a multisport athlete, this means that one serving of this salad can help build and maintain muscle mass. And for the rest of us, it’s a great way to boost our fiber intake, which can help regulate our digestive system and keep us feeling full and satisfied.

Adapting the Recipe

One of the best things about this salad is its adaptability. I’ve experimented with roasting sweet potatoes and beets instead of squash, swapping black beans for chickpeas, and tossing in pickled onions for an added burst of flavor. And if you’re looking to bump up the protein even more, feel free to add some roasted tofu, poached chicken, or roasted salmon to the mix.

The key to this salad’s versatility is its ability to absorb and adapt to different flavors and textures. Whether you’re a fan of creamy dressings or tangy vinaigrettes, there’s a flavor combination that’s sure to please. And with so many variations to try, you’ll never get bored with this salad.

Conclusion

As the seasons change and the nights grow cooler, I’m grateful to have this anti-inflammatory salad to fall back on. It’s a testament to the power of simplicity and creativity in the kitchen, and a reminder that even the most unlikely of ingredients can come together to create something truly special.

So if you’re looking for a salad that’s both delicious and nutritious, look no further. With its trifecta of kale, roasted butternut squash, and chickpeas, this salad is the perfect solution for a chilly fall evening.

FAQs

Q: Can I use other types of greens instead of kale?
A: Yes, feel free to experiment with other greens like spinach, collard greens, or arugula.

Q: Can I substitute the butternut squash with other roasted vegetables?
A: Absolutely, try roasting sweet potatoes, beets, or Brussels sprouts instead.

Q: Can I add other protein sources to the salad?
A: Yes, feel free to add roasted tofu, poached chicken, or roasted salmon to the mix.

Q: Can I customize the dressing to my taste?
A: Yes, try using different vinaigrettes or creamy dressings to find the flavor combination that you love.