The original green goddess dressing has been around for nearly a century. It’s believed to have originated at the Palace Hotel in downtown San Francisco and was named after the lead actor of the 1920s play, The Green Goddess. While the star stayed at the hotel for the starring role, the head chef at the Palace, Philip Roemer, created the salad dressing to serve her as a starter. Needless to say, it was a five-star performance.
Ready for act two? Meet this golden goddess salad: It's loaded with antioxidants, anti-inflammatory ingredients, and is bursting with that classic green goddess taste we can't get enough of. It’s easy on the eyes, vibrantly colored, and will quickly enamor you with its flavor factor that’ll make even the original goddess dressing turn green with envy.
What makes this golden goddess salad so radiantly good?
In a recent TikTok video by @healthygirlkitchen, recipe developer Danielle Brown creates a veggie- and nutrient-packed recipe that tastes—and looks—like a ray of sunshine. Made with ingredients that span every hue of a Bob Ross sunset, this recipe is filled with golden-colored veggies like carrots, butternut squash, and yellow and orange bell peppers, just to name a few.
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By now, we’ve learned that “taste the rainbow” is so much more than just a catchy Skittles slogan. Instead, noshing on foods that span the different colors of the ROYGBIV spectrum, aka eating the rainbow, means giving your body a wide range of nutritional benefits. In this recipe, you’ll find orange and yellow-colored foods filled with beta-carotene that the body converts into vitamin A.
Carrots, for one, are among the top RD-recommended foods for upping your intake of vitamin A, which help boost your immune system and support eye health. "[Vitamin A] is a component of a protein in our eyes that absorbs light. So vitamin A helps support the cells in our eyes, as well as potentially reducing your risk of eye-related issues," Mary Waddill, RD, Product Compliance and Nutrition Analyst at Whole Foods Market, previously told Well+Good. According to her, half a cup of raw carrots gives you around 50 percent of your daily value of vitamin A.
This recipe also features protein-packed quinoa infused with turmeric, an anti-inflammatory spice that can help lower inflammation and boost gut health. For even more protein and fiber, Brown adds chickpeas, which have been deemed a top dietitian’s favorite plant-based protein.
Of course, the best part is always the dressing. This one is dairy-free, vegan, and oh-so-creamy, thanks to the rich tahini that adds nuttiness and is loaded with amino acids, vitamin E, B vitamins, and fatty acids.
BTW, you can make this hearty recipe ahead of time and store it in the refrigerator to enjoy all week long.
Golden goddess salad recipe
Yields 8 servings
4 cups cooked quinoa (1 cup uncooked) and add 1 Tsp of turmeric to the cooking water
1 1/2 cups roasted butternut squash
1 cup roasted carrots
1 1/2 cup steamed corn
1 cup roasted yellow squash
2 cups bell peppers
1 cup chickpeas
1/3 cup olive oil
1/4 cup tahini
2 Tbsp lemon juice
1 Tbsp Dijon mustard
1/2 tsp turmeric
1 tsp cumin
1 tsp salt
1/4 tsp pepper
1. In a large bowl, combine the turmeric quinoa, butternut squash, carrots, corn, yellow squash, bell pepper, and chickpeas.
2. In a separate bowl, mix together the olive oil, tahini, lemon, mustard, turmeric, cumin, salt, and pepper in a separate bowl. Whisk until emulsified.
3. Add the dressing to the vegetables and toss to combine.
How about a gut-healthy golden smoothie to pair with this golden goddess salad:
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