Blog/ Lifestyle

The Perfect Power Salad for Autoimmune System

I’m not one to eat healthy– give me some vegetables and I’ll turn the other way. It’s just not my thing, but since I have a boyfriend at home who decided to go plant based aka cutting out meat or anything from an animal, I’ve been trying healthy meals.

One morning while watching Good Morning America, I seen one of my favorite chef’s Michael Symon and then I seen a delicious salad that had good for you foods! His new book, “Fix It with Food: More Than 125 Recipes to Address Autoimmune Issues and Inflammation,” includes personal stories and highlights how something as simple as walnuts, bone broth, oregano oil and more can improve how you feel after a meal.

I made it once and instantly devoured it! A week later I made it for Christmas and then New Years. Everyone was surprised that one, I made it and two that it was delicious! A few days after New Years I made it again all for myself!

How to make the Power Salad

When I made two cups of quinoa I added more of the ingredients. I also added as I went. Now, without further ado, here is the delicious-must-try-and-devour Power Salad recipe:

  • 1/2 cup walnut halves
  • 1 cup quinoa, rinsed
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dried cherries
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon raw honey
  • 1 small red onion, halved and thinly sliced
  • 3 cups finely sliced kale leaves and tender stems
  • 3 cups finely sliced baby spinach
  • 1 garlic clove, minced

1- Preheat the oven to 350 degrees.
2- Arrange the walnuts on a sheet pan and cook until aromatic and lightly toasted, about eight minutes. Set aside.
3- In a medium saucepan, combine two cups waters, the quinoa, and a pinch of salt. Bring to a boil over high heat and then reduce the heat to a low to maintain a gentle simmer. Cook, partially covered, until the quinoa pops open and becomes tender, about 15 minutes. Remove from the heat, sprinkle the dried cherries on top of the quinoa, cover and set aside while you make the vinaigrette.
4- Meanwhile, in a large bowl, whisk together the olive oil, vinegar, mustard, and honey. Season with a pinch of salt and a twist of black pepper. Add the onion, toss to combine, and set aside for five minutes.
5- Add the quinoa, kale, spinach, and garlic to the dressing and toss to combine. Taste and adjust for seasoning, adding salt and pepper as needed.

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