Anti-Inflammatory Salad

Bright, vibrant, and packed with seasonal ingredients — this is a feel-good bowl that’s as healing as it is delicious.

Ingredients

• 1 delicata squash

• 1 tablespoon olive oil

• Salt and pepper

• 1 bunch kale, stems removed and chopped

• 1 watermelon radish, sliced very thin

• 1 persimmon, sliced thin

• ½ pomegranate, seeds removed

• ¼ cup goat cheese

For the Dressing

• ½ orange, juiced

• ½ lemon, juiced

• 1 small shallot, minced

• ½ jalapeño, minced

• ½ tablespoon honey

• ⅓ cup olive oil

• Salt and pepper

Instructions

1. Roast the Squash
   Preheat the oven to 400°F. Slice the squash into ¼-inch rings and scoop out the seeds. Arrange on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 20–30 minutes, flipping halfway through. Remove and let cool.

2. Massage the Kale
   Add the kale to a serving bowl. Pour most of the dressing over top (reserve a few tablespoons) and massage with your hands for 1–2 minutes until the kale softens.

3. Assemble the Salad
   Top the kale with roasted squash, radish, persimmon, pomegranate seeds, and goat cheese.

4. Finish and Serve
   Drizzle with the remaining dressing and serve.