Broccoli Winter Salad

This Broccoli Winter Salad makes a perfect side dish for any dinner party or meal. With seven complementary ingredients, it offers a crunchy and flavorful profile. 

A simple olive oil and vinegar drizzle serves as a light dressing. Feel free to adjust the ratios to your taste; however, we recommend a 2:1 ratio of olive oil to balsamic vinegar for the most balanced vinaigrette. 

This salad is packed with nutrient-dense ingredients. The base, broccoli microgreens, are loaded with polyphenols, which help reduce inflammation in the body. [1] (We used two trays of Instafarm™ microgreens to make our salad, which amounts to about 2 cups of greens.)  

Rounding out the flavors in this salad is roasted sweet potato, a great option for gut health because it’s loaded with healthy fibers and prebiotics. [2] We also top with pickled beets, which we recommend quick pickling yourself by soaking cooked beets in vinegar as you prep the remaining ingredients. Simply drain before adding! And if beets aren’t your thing, explore our Pickled Vegetables page for more pickling inspiration. 

TIPS: 

• Depending on your preference, you can use the hot sweet potato right out of the oven or chill it in the refrigerator and enjoy cold. 
• Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients. 

References:  

1. Marchioni, I., Martinelli, M., Ascrizzi, R., Gabbrielli, C., Flamini, G., Pistelli, L., & Pistelli, L. (2021). Small Functional Foods: Comparative Phytochemical and Nutritional Analyses of Five Microgreens of the Brassicaceae Family. Foods, 10(2), 427. https://doi.org/10.3390/foods10020427  
2. Mei, X., Mu, T.-H., & Han, J.-J. (2010). Composition and Physicochemical Properties of Dietary Fiber Extracted from Residues of 10 Varieties of Sweet Potato by a Sieving Method. Journal of Agricultural and Food Chemistry, 58(12), 7305–7310. https://doi.org/10.1021/jf101021s   

Love our recipes? Make going Paleo even easier and download our 7-Day and 28-Day digital meal plans!