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.
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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