Roasted Root & Greens Gut-Healing Salad
Yields
4 servings
Ingredients
Ingredients
2 cups mixed hearty greens (kale, arugula, or spinach)
1 cup shredded purple cabbage (fiber + antioxidants)
1 small sweet potato, cubed
1 small beet, cubed
1 cup Brussels sprouts, halved
1 small apple, thinly sliced
¼ cup pomegranate seeds (seasonal, polyphenols for gut health)
¼ cup toasted pumpkin seeds (zinc + crunch)
2 Tbsp sauerkraut (adds probiotics, tangy flavor)
For the Dressing (gut-soothing + warming):
3 Tbsp extra-virgin olive oil
1 Tbsp apple cider vinegar (prebiotic, digestive aid)
1 tsp Dijon mustard
1 tsp raw honey or maple syrup
½ tsp ground cinnamon
Pinch of sea salt + black pepper
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Directions
Instructions:
Preheat oven to 400°F. Roast sweet potato, beet, and Brussels sprouts with a little olive oil, salt, and pepper until tender (20–25 min).
In a large bowl, layer greens, shredded cabbage, roasted veggies, and apple slices.
Sprinkle with pomegranate seeds, pumpkin seeds, and a little sauerkraut.
Whisk together dressing and toss gently just before serving.
Notes
Gut Health Benefits:
Fiber diversity → cabbage, kale, sweet potato, beet, apple = fuel for gut microbes.
Fermented sauerkraut → probiotics to balance gut flora.
Pumpkin seeds → zinc supports gut lining + immune resilience.
ACV & cinnamon → support digestion and blood sugar balance.
Roasted veggies → grounding and warming for fall → winter transition.