DR. STURM’S ANTI-INFLAMMATORY SALAD

Reducing inflammation is essential for overall skin and body health, and eating an anti-inflammatory-rich diet will ensure your skin glows from the inside-out. Featuring seasonal and loved autumnal ingredients, this nutrient-rich salad is your much-needed boost of goodness for the cooler months. It contains skin-friendly foods such as pumpkin, which is packed full of Beta Carotene and Vitamins C and E, which help strengthen the immune system and promote healthy skin function. Pomegranate and kale are rich in antioxidants, Vitamin B6 and Magnesium, which help aid digestion, prevent damage to cells and support bone health.

Reducing inflammation is essential for overall skin and body health, and eating an anti-inflammatory-rich diet will ensure your skin glows from the inside-out. Featuring seasonal and loved autumnal ingredients, this nutrient-rich salad is your much-needed boost of goodness for the cooler months. It contains skin-friendly foods such as pumpkin, which is packed full of Beta Carotene and Vitamins C and E, which help strengthen the immune system and promote healthy skin function. Pomegranate and kale are rich in antioxidants, Vitamin B6 and Magnesium, which help aid digestion, prevent damage to cells and support bone health.

Ingredients 

• 1 small pumpkin
• 5 oz. kale
• ½ cup crumbled feta
• ¼ cup walnuts
• ½ pomegranate
• 1 bunch fresh mint
• 2 tsp balsamic vinegar
• 1 tsp honey
• 1 tbsp olive oil
• 2 tsp extra virgin olive oil
• Salt and pepper to taste

Method

Drizzle olive oil, salt and pepper over cubed, peeled pumpkin and roast in oven at 400°F for 25-30 minutes.

To create the dressing, combine extra virgin olive oil, balsamic vinegar, honey, salt, and pepper, and shake well.

For the salad, mix kale, roasted pumpkin, walnuts, feta, pomegranate, and mint in a bowl. Pour over the dressing, toss well, and serve.

Drizzle olive oil, salt and pepper over cubed, peeled pumpkin and roast in oven at 400°F for 25-30 minutes.

To create the dressing, combine extra virgin olive oil, balsamic vinegar, honey, salt, and pepper, and shake well.

For the salad, mix kale, roasted pumpkin, walnuts, feta, pomegranate, and mint in a bowl. Pour over the dressing, toss well, and serve.