Stories from Healthy Cooking

I’m a Professional Chef, and This Anti-Inflammatory Salad Recipe Is Good Enough to Eat Every Day

Tehrene Firman

Tehrene FirmanMarch 6, 2020

If you’re feeling fatigued with the standard cold desk lunch, all you need is a handful of hearty veggies to make a nourishing warm salad recipe. In an episode of Well+Good’s video series Cook With Us, Sam Kass—cookbook author and former White House chef to the Obamas—is challenged to create an anti-inflammatory meal that’s vegetarian, uses turmeric, and can be put together in under 30 minutes. The result is an anti-inflammatory warm salad recipe that’s good enough to eat every day.

To create this warm salad recipe, Kass roasts broccoli, cauliflower, Brussels sprouts, carrots, parsley, and shallots. “Roasting is one of the best ways to prepare vegetables. It brings out so much flavor, and it’s super simple. You just throw them on a sheet tray and throw them in the oven,” he says.

The vegetables are filled with vitamins and minerals, but this warm salad recipe is anti-inflammatory because of the dressing. In addition to turmeric, the dressing includes a dose of fresh ginger. “Ginger also has wonderful anti-inflammatory properties,” he says.

What you’re left with is a quick, flavorful meal that provides all the benefits. And don’t worry—there’s more than enough for leftovers.

Anti-inflammatory warm salad recipe

Ingredients

Salad:
broccoli
cauliflower
Brussels sprouts
carrots
parsley
shallots

Dressing:
olive oil
Dijon mustard
lemon juice
garlic
ginger
turmeric

1. Toss the vegetables in your oil of choice, and add salt and pepper to taste.
2. Roast at 350°F for 10 to 20 minutes.
3. While waiting, blend the dressing ingredients together.
4. Plate your vegetables, drizzle the dressing on your salad, and serve.

If you want to try Kass’ cold anti-inflammatory salad, here’s his recipe. Then find out an anti-inflammatory expert’s top 5 food swaps under $5.

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