AIP Winter Salad
One of the worst aspects of winter is that your days can be dull, gray, and dreary. Put some color back into winter with this vibrant AIP winter salad.
Arugula vs. Other Greens
Not up to speed on your arugula? You’re hardly alone. Like ’em or loathe ’em, most people tend to lump leafy greens into one homogenous bucket.
While related, there are some differences between these nutritional rock stars.
This recipe calls for arugula, so I’ll talk about that first. Arugula is a cruciferous vegetable, making it related to broccoli and cabbage.
Like most greens, it has few calories and little in the way of fat or protein. It has decent amounts of calcium and iron, as well as vitamins A, K, and C.
Its taste is quite strong. Some describe it as peppery or spicy. It may be a good choice for you if you find other greens or lettuce to be too bland.
Spinach is another popular choice. It can be eaten raw in salads or wilted. It packs quite a bit of calcium, magnesium, folate, potassium, and vitamins A and K.
Spinach has a mild taste and may be a good option for introducing someone (perhaps kids!) to the world of dark leafy greens.
Kale wins the award for best appearance. Its curly leaves are painted with lush greens or purple hues.
Ornamental kale actually comes in blue, white, red, pink, or lavender, but tends to be less tasty than other varieties.
The hands-down most popular way to consume kale is by making kale chips. They’re typically tossed with some kind of oil and then baked to a crisp.
Arugula has a slight edge over kale in the calcium department, if you’re keeping score.
Collard greens are a staple in the southern U.S., where they’re often cooked with bacon and butter.
They are one of the most economical greens, which is great news for your financial health.
Like many of the others, they offer vitamins K, A, and C, as well as fiber and calcium.
To be honest, you won’t go wrong eating any of these green veggies, and they all have their place.
Feel free to swap another one for arugula in this dish, but I like the contrast of the sharper arugula against the sweet potato and beets.
More AIP Salad Recipes
I’m not going to lie. I actually get excited to eat a good salad. But I’m not talking just any salad.
You have to have fresh greens, exciting ingredients, and variety. Eating the same old thing every afternoon doesn’t cut it.
That’s why I love this AIP winter salad, as well as this comprehensive list of AIP salad options. There’s a salad to suit every taste, and each one is carefully crafted with your diet in mind.
A colorful take on a winter dish
- 2 medium beets
- 1 large sweet potato
- 2 cups of arugula
- 1 avocado, sliced
For the dressing –
- Preheat oven to 400F (200 C).
- Clean the beets and sweet potatoes and wrap them in foil. Bake them for 1 hour until they’re tender. Rinse them under cold water and peel.
- Chop the cooked beets and sweet potato into cubes.
- Whisk the dressing ingredients together and toss with the salad ingredients.
All nutritional data are estimated and based on per serving amounts.
- Calories: 259
- Sugar: 6 g
- Fat: 21 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 3 g