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:
- 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.
- Make the Dressing:
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey (if using), salt, and pepper. Adjust to taste.
- 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.
- Dress the Salad:
- Drizzle the dressing over the salad and toss gently to combine.
- 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!
