Anti Inflammatory Paleo Rainbow Veggie Salad with Lemon-Herb Vinaigrette
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Learn more āIngredients
4 servings
For the salad
- 1 medium sweet potato (about 12 oz), peeled and cut into Ā¾-inch cubes
- 2 tbsp olive oil, divided
- Ā¼ tsp salt, divided
- 5 oz mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 medium english cucumber, quartered lengthwise and sliced
- 1 medium red bell pepper, thinly sliced
- 1 medium carrot, peeled and shaved into ribbons with a vegetable peeler
- 1 ripe avocado, pitted, peeled, and sliced
- Ā¼ cup pumpkin seeds, toasted
For the vinaigrette
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tsp raw honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 small garlic clove, finely grated
- 2 tbsp fresh flat-leaf parsley, finely chopped
- Ā¼ tsp black pepper
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°C). Toss the sweet potato cubes with 1 tbsp of the olive oil and 1/8 tsp of the salt on a rimmed baking sheet, spreading them in a single layer.
- 2
Roast the sweet potato for 22ā25 minutes, flipping once halfway through, until the edges are golden and a fork slides in without resistance. Remove from the oven and let cool for 5 minutes.
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