Winter Salad

A really simple way to get a delicious  immunity boost this winter.


roasted winter vegetables

organic mixed greens of choice

pecans, chopped

organic fresh dill

organic microgreens (extra nutrient boost!)

goat cheese (omit to keep it vegan)

organic apple cider vinegar with the “mother”

organic dijon mustard

herbes de Provence


Plate mixed greens; top with roasted vegetables, pecans, dill, microgreens, and goat cheese. In a separate small bowl, mix the apple cider vinegar and dijon mustard (2:1 ratio), add roughly half a tablespoon of herbes de Provence per serving and whisk until well mixed.

Below is a simplified nutritional breakdown of the main components of this salad. It would take many pages to list all of the benefits, let alone fully explain their effects. So instead I’ve just provided a few of the strong points for each to keep it succinct and simple.

Greens- dependent on which you choose, but most contain high amounts of vitamin k and vitamin a; as well as plenty of minerals and fiber

Apples- vitamin c, fiber, potassium, high in antioxidants (including quercetin)

Beets- vitamin b6, vitamin c, anti-inflammatory antioxidants, nitrates, fiber

Brussel sprouts- vitamin c, vitamin k, kaempferol (anti-inflammatory antioxidant), ALA (converts to more active omega 3s)

Onions- antioxidants such as quercetin, known for having an antimicrobial effect

Pecans- flavonoids, thiamine, zinc, manganese, high concentration of gamma-tocopherols, vitamin a, vitamin e

Dill- chemoprotective (neutralizes carcinogens), anti-bacterial, iron, calcium, magnesium

Microgreens- extremely high concentration of whatever nutrients are present in the mature version of the greens (will differ depending on what microgreens you have)

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