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Healing holiday salad

by Aneliya Dikova
• 2 min. read
Healing holiday salad

This bright and delicious salad combines the flavors of the holidays. Combining roasted squash and Brussels sprouts on a bed of fresh leafy greens and herbs, topped with the rich flavor of a blueberry-orange dressing, this salad will truly fill you up! All of these ingredients also offer tremendous healing benefits.

Pumpkin is rich in carotenoids, which protect liver cells from damage. The glucose in pumpkin can stabilize the liver, allowing for overall stabilization of blood sugar in the body.

Leafy greens are a great liver cleanser that you can consume daily. They are loaded with minerals that our brains and bodies need.

Cranberries contain anthocyanin, which helps prevent oxidation in cells. The vitamin C in cranberries has similarities to the rare vitamin C in tomatoes, as it increases the strength of the liver's immune system.

Ingredients:

  • 3 cups peeled and diced pumpkin;
  • 3 cups halved Brussels sprouts;
  • 1 tbsp maple syrup ;
  • 1 tsp sea salt (optional);
  • 3 cups green leafy vegetables – for example, romaine lettuce;
  • 1/4 tsp. loosely packed sage or parsley leaves;
  • 1 tbsp. lemon juice;
  • 1/2 tablespoon raw honey;
  • 1/3 cup cranberry-orange sauce (optional, stir in 1 tablespoon maple syrup for extra sweetness).

Method of preparation:

Preheat the oven to 220°C. Line a large baking tray with baking paper.

Spread the squash and Brussels sprouts evenly in the pan. Drizzle with maple syrup and sprinkle with sea salt (if using). Toss until evenly coated.

Bake for 15-25 minutes until the vegetables are tender. Remove from the oven and set aside.

In a medium bowl, add the leafy greens, herbs, lemon juice, and raw honey. Toss until evenly coated.

Arrange 1/3 of the leafy greens on a serving plate, top with the roasted vegetables and drizzle with the blueberry-orange sauce. Serve immediately and enjoy!

Serving size for 2-3 people.

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