This vibrant and nourishing anti-inflammatory salad is a powerhouse of nutrients, perfect for promoting overall wellness. Curly kale, known for its high antioxidant content, provides a rich base, while the hearty quinoa offers protein and fiber. The addition of roasted chickpeas adds a satisfying crunch, paired with the wholesome goodness of pumpkin seeds and your favorite nuts, like almonds or walnuts. The flavorful dressing, with its blend of olive oil, honey, garlic, turmeric, and a touch of Dijon mustard, elevates the dish with a zesty kick.
This salad not only tastes amazing but is also packed with anti-inflammatory ingredients that work together to support your body’s natural healing process. Turmeric, garlic, and apple cider vinegar all have potent anti-inflammatory properties, making this salad a delicious choice for anyone looking to reduce inflammation and enjoy a refreshing, nutrient-dense meal.
Anti-Inflammatory Salad
This vibrant and nourishing anti-inflammatory salad is a powerhouse of nutrients, perfect for promoting overall wellness. This salad not only tastes amazing but is also packed with anti-inflammatory ingredients that work together to support your body’s natural healing process.
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 2
Ingredients
- 1 bunch curly kale
- ¾ cup uncooked quinoa
- 1.5 cups of vegetable broth
- ¼ cup pumpkin seeds
- ¼ nut of choice (almonds, pecans, walnuts, etc)
Chickpeas:
- 1 can chickpeas
- 2 tsp olive oil
- 0.5 tsp garlic powder
- 0.25 tsp sea salt
Dressing:
- 1/4 cup olive oil
- 2 tbsp honey
- 2 garlic cloves, minced
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 2 tbsp dijon mustard
- 0.5 tsp turmeric
- 0.25 tsp sea salt
- Ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees fahrenheit.
- Place the chickpeas in a bowl and toss them with the olive oil, garlic powder, and salt.
- Spread the chickpeas on a parchment paper lined baking sheet and roast in the oven until crispy, about 35-40 minutes.
- While the chickpeas roast in the oven, prepare the quinoa by combining adding 1.5 cups of vegetable broth in a medium-sized pot over high heat. Bring the combination to a boil and then turn the heat down to medium-low and cover the pot with a lid. Allow the quinoa to simmer for 15 minutes before turning off the heat.
- As the quinoa cooks, prepare the other elements of the salad. Destem and wash the kale, then dry it. Chop the kale leaves very finely (the smaller the better!). Add the kale to a large bowl with the chickpeas, quinoa, pumpkin seeds, and nuts. Once the chickpeas and quinoa are finished cooking, add them to salad.
- In a separate, small, bowl, whisk together the dressing ingredients.
- Toss the dressing with the salad. Serve and enjoy!
