Anti-Inflammatory Salad

Ingredients:

• 2 cups mixed leafy greens (such as spinach, arugula, or kale)
• 1 cup cooked quinoa (or any whole grain like farro or brown rice)
• 1 small beetroot, roasted and diced
• 1 medium carrot, grated
• 1 apple, diced (preferably a tart variety like Granny Smith)
• 1/4 cup walnuts, chopped
• 1/4 cup dried cranberries (optional for sweetness)
• 1/4 cup fresh basil leaves (or other herbs like parsley or cilantro)

Dressing:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar (known for its anti-inflammatory properties)
• 1 teaspoon honey (optional)
• Salt and pepper to taste

Instructions:

1. Prepare the Ingredients:
   • Roast the beetroot by wrapping it in foil and baking at 400°F (200°C) for about 45 minutes or until tender. Allow it to cool, then peel and dice.
   • Cook quinoa according to package instructions and let it cool.
2. Make the Dressing:
   • In a small bowl, whisk together the olive oil, apple cider vinegar, honey (if using), salt, and pepper. Adjust to taste.
3. Combine the Salad:
   • In a large bowl, combine the mixed greens, cooked quinoa, roasted beetroot, grated carrot, diced apple, walnuts, cranberries, and fresh basil leaves.
4. Dress the Salad:
   • Drizzle the dressing over the salad and toss gently to combine.
5. Serve:
   • Serve immediately or let it chill in the refrigerator for about 30 minutes to enhance the flavors.

Benefits:

• Leafy Greens: Rich in antioxidants and vitamins that help reduce inflammation.
• Beetroot: Contains betalains, known for their anti-inflammatory properties.
• Walnuts: A source of omega-3 fatty acids that help combat inflammation.
• Apple Cider Vinegar: May help reduce pain and inflammation.

This salad not only tastes great but is packed with ingredients that may help with inflammation and overall health. Enjoy!