{"id":201565,"date":"2025-09-05T06:08:10","date_gmt":"2025-09-05T06:08:10","guid":{"rendered":"https:\/\/www.europesays.com\/us\/201565\/"},"modified":"2025-09-05T06:08:10","modified_gmt":"2025-09-05T06:08:10","slug":"my-go-to-anti-inflammatory-fall-salad-recipe","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/201565\/","title":{"rendered":"My Go-To Anti-Inflammatory Fall Salad Recipe"},"content":{"rendered":"<ul>\n<li>My roasted squash and kale salad is a hearty vegetarian meal\u2014perfect for fall and cooler weather.<\/li>\n<li>This recipe can be easily adapted to include various vegetables, proteins and dressings.<\/li>\n<li>It also offers nutritional benefits, providing 14 grams of protein and 8 g of fiber per serving.<\/li>\n<\/ul>\n<p id=\"mntl-sc-block_2-0\" class=\"comp mntl-sc-block mntl-sc-block-html\"> I wanted a\u00a0<a href=\"https:\/\/www.eatingwell.com\/gallery\/7920249\/27-salads-so-delicious-youll-want-to-eat-them-for-dinner\/\" data-component=\"link\" data-source=\"inlineLink\" data-type=\"internalLink\" data-ordinal=\"1\" rel=\"nofollow noopener\" target=\"_blank\">salad for dinner<\/a>, but I wanted it to feel heartier than a lettuce-based salad, as I was creating this dish with fresh, in-season fall vegetables. I wanted there to be something warm on the plate, as well as a variety of textures. I wanted it to be tangy, yet also have a creamy dressing. Plus, I wanted it to be vegetarian because my family is prioritizing plant-based meals since my husband and I are trying to reduce our <a href=\"https:\/\/www.eatingwell.com\/category\/4268\/cholesterol-diet-center\/\" data-component=\"link\" data-source=\"inlineLink\" data-type=\"internalLink\" data-ordinal=\"2\" rel=\"nofollow noopener\" target=\"_blank\">cholesterol<\/a> numbers, and our daughter thinks most animals are too cute to eat these days. Was I asking too much of a salad? Here\u2019s how I ended up making roasted squash and kale salad.\n<\/p>\n<p id=\"mntl-sc-block_4-0\" class=\"comp mntl-sc-block mntl-sc-block-html\"> I opened my fridge and grabbed a bunch of kale. There was a butternut squash that looked like it needed a purpose, so I peeled, diced and roasted it with za\u2019atar and red onion. While the squash was in the oven, I chopped the kale and put it in a large bowl. I squeezed lemon juice and drizzled olive oil over it and scrunched it up to soften the leaves. I grated some garlic and mixed it with strained (Greek-style) yogurt. I crumbled the feta. I gazed at the fruits of my labor and thought, it could use some more protein. So I rinsed a can of chickpeas and tossed them on the baking sheet just before the squash was finished roasting to heat them through.\n<\/p>\n<p id=\"mntl-sc-block_6-0\" class=\"comp mntl-sc-block mntl-sc-block-html\"> I grabbed a few wide, shallow bowls and divided the kale among them. I topped the kale with some of the squash, chickpeas and onions, then drizzled each bowl with some of the garlicky yogurt and crumbled feta. Our daughter will eat just about anything as long as there\u2019s feta on it, so I was reasonably sure she\u2019d eat it. And my husband just wants every dinner to be colorful and include kale, so check-check. I called them to the dinner table.\n<\/p>\n<p id=\"mntl-sc-block_10-0\" class=\"comp mntl-sc-block mntl-sc-block-html\"> \u201cOh Mom, this is my new favorite dinner,\u201d Lila exclaimed, and she devoured her salad with glee. \u201cYeah, it\u2019s a real winner,\u201d Dan agreed. And that\u2019s how <a href=\"https:\/\/www.eatingwell.com\/massaged-kale-salad-with-roasted-squash-chickpeas-8426714\" data-component=\"link\" data-source=\"inlineLink\" data-type=\"internalLink\" data-ordinal=\"1\" rel=\"nofollow noopener\" target=\"_blank\">Massaged Kale Salad with Roasted Squash &amp; Chickpeas<\/a> was born.\n<\/p>\n<p id=\"mntl-sc-block_12-0\" class=\"comp mntl-sc-block mntl-sc-block-html\"> When I was making our dinner plan for the following week, I asked each of them to pick a dinner. Lila said, \u201cCan you make that salad again?\u201d Sure thing. And it\u2019s had a steady place on our dinner plan ever since.\n<\/p>\n<p id=\"mntl-sc-block_14-0\" class=\"comp mntl-sc-block mntl-sc-block-html\"> It really has become a family favorite. Not only do two of this salad\u2019s stars\u2014kale and butternut squash\u2014boast <a href=\"https:\/\/www.eatingwell.com\/category\/4243\/anti-inflammatory-diet-center\/\" data-component=\"link\" data-source=\"inlineLink\" data-type=\"internalLink\" data-ordinal=\"1\" rel=\"nofollow noopener\" target=\"_blank\">anti-inflammatory<\/a> benefits, but it\u2019s packed with 14 grams of <a href=\"https:\/\/www.eatingwell.com\/article\/7913446\/what-is-protein-why-do-you-need-it\/\" data-component=\"link\" data-source=\"inlineLink\" data-type=\"internalLink\" data-ordinal=\"2\" rel=\"nofollow noopener\" target=\"_blank\">protein<\/a> and 8 g of <a href=\"https:\/\/www.eatingwell.com\/article\/287742\/10-amazing-health-benefits-of-eating-more-fiber\/\" data-component=\"link\" data-source=\"inlineLink\" data-type=\"internalLink\" data-ordinal=\"3\" rel=\"nofollow noopener\" target=\"_blank\">fiber<\/a> per serving. Both of these nutrients are important to our family: protein because our daughter is a multisport athlete, and it helps build and maintain muscle mass, and fiber because most of us don\u2019t consume enough, and one serving of this salad gets us at least one-quarter of the way to our daily goal.\n<\/p>\n<p id=\"mntl-sc-block_16-0\" class=\"comp mntl-sc-block mntl-sc-block-html\"> The salad is also adaptable. I\u2019ve roasted <a href=\"https:\/\/www.eatingwell.com\/are-sweet-potatoes-healthy-8400304\" data-component=\"link\" data-source=\"inlineLink\" data-type=\"internalLink\" data-ordinal=\"1\" rel=\"nofollow noopener\" target=\"_blank\">sweet potatoes<\/a> and <a href=\"https:\/\/www.eatingwell.com\/article\/291122\/surprising-health-benefits-of-beets\/\" data-component=\"link\" data-source=\"inlineLink\" data-type=\"internalLink\" data-ordinal=\"2\" rel=\"nofollow noopener\" target=\"_blank\">beets<\/a> instead of squash, swapped <a href=\"https:\/\/www.eatingwell.com\/article\/7899240\/are-black-beans-healthy-heres-what-a-dietitian-says\/\" data-component=\"link\" data-source=\"inlineLink\" data-type=\"internalLink\" data-ordinal=\"3\" rel=\"nofollow noopener\" target=\"_blank\">black beans<\/a> for chickpeas and tossed in <a href=\"https:\/\/www.eatingwell.com\/recipe\/8005846\/pickled-red-onions\/\" data-component=\"link\" data-source=\"inlineLink\" data-type=\"internalLink\" data-ordinal=\"4\" rel=\"nofollow noopener\" target=\"_blank\">pickled onions<\/a>\u2014an underrated salad addition, in my opinion\u2014instead of roasted ones. If you want to bump up the protein even more, some roasted tofu, poached chicken or roasted salmon will be at home on top or alongside. Just about any cheese can be swapped for the feta. And if you prefer a vinaigrette to something creamy, you could make something like <a href=\"https:\/\/www.eatingwell.com\/recipe\/7887550\/lemon-garlic-vinaigrette\/\" data-component=\"link\" data-source=\"inlineLink\" data-type=\"internalLink\" data-ordinal=\"5\" rel=\"nofollow noopener\" target=\"_blank\">Lemon-Garlic Vinaigrette<\/a> or <a href=\"https:\/\/www.eatingwell.com\/julia-child-sauce-vinaigrette-8417430\" data-component=\"link\" data-source=\"inlineLink\" data-type=\"internalLink\" data-ordinal=\"6\" rel=\"nofollow noopener\" target=\"_blank\">Julia Child\u2019s Sauce Vinaigrette<\/a>.\u00a0\n<\/p>\n<p id=\"mntl-sc-block_18-0\" class=\"comp mntl-sc-block mntl-sc-block-html\"> Now, when nights get cool and fall is in the air, my dinner plans shift. Instead of grilling chicken, I roast it. I trade lettuce wraps for soups. And my roasted squash and kale salad finds its way back on the menu.<\/p>\n","protected":false},"excerpt":{"rendered":"My roasted squash and kale salad is a hearty vegetarian meal\u2014perfect for fall and cooler weather. This recipe&hellip;\n","protected":false},"author":3,"featured_media":201566,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[210,1182,67,132,68],"class_list":{"0":"post-201565","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-nutrition","8":"tag-health","9":"tag-nutrition","10":"tag-united-states","11":"tag-unitedstates","12":"tag-us"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115150199608338049","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/201565","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=201565"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/201565\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/201566"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=201565"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=201565"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=201565"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}