This colorful prebiotic salad contains delicious flavors and colors to help support your immune system.
Packed with anti-inflammatory salad ingredients which are also prebiotics – fuel for probiotics in your gut – this winter salad contains ingredients rich in Vitamin C and Vitamin K, antioxidants, fiber and minerals.
Simple to throw together and with nuts, veggies and feta, this salad is one of our favorite prebiotic recipes, because it’s just bursting with color and flavor.
INGREDIENTS
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3 cups Brussel sprouts
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1 cup pumpkin
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olive oil + salt
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5 cups chopped kale
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1 cup feta cheese
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1/2 cup pomegranate seeds
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1/2 cup toasted almonds/walnuts
ORANGE VINEGAR
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2 tbsp apple cider vinegar
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2 tbsp mustard
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1 tsp cardamom seeds, crushed
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4 tbsp olive oil
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The zest of 1 orange
INSTRUCTIONS
Preheat the oven to 400°F
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Line a baking sheet with paper. Cut the brussel sprouts in half and the pumpkin into 2cm cubes. Place the veggies on the baking paper. Drizzle them with olive oil, season with salt and toss around.
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Bake for 20-30 min, until they are soft and golden. Meanwhile, lightly whisk the ingredients for the orange dressing in a jug. In a large salad bowl, add the chopped kale and drizzle with olive oil and a pinch of salt.
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Massage until the leaves begin to darken and become tender. Add the roasted veggies to the salad bowl and mix. Crumble in the feta, sprinkle the pomegranate seeds and almonds over the salad and finally, drizzle with the orange dressing.
Watch: How to make prebiotic winter salad
