The Ultimate Immunity Salad

Tagged in: Recipes
https://www.jessdamuck.com/

At Tuesday Foods, we celebrate vibrant, wholesome ingredients that nourish both the body and spirit. That’s why we love this Immunity Salad recipe, from Jess Damuck's cookbook Salad Freak: Recipes To Feed A Healthy Obsession. And yes, we are obsessed! Packed with earthy roasted beets, sweet potatoes, crisp fennel, and tangy grapefruit, this dish not only delivers a delightful medley of textures and flavors but also supports your immune system with every bite. It's more than just a salad—it’s a celebration of fresh, seasonal produce designed to help you stay healthy and strong.

Why We Love This Salad

This recipe perfectly aligns with our commitment to clean, nutrient-rich food that nourishes and protects. Here’s why it shines as an immunity booster:

  • Beets and Sweet Potatoes: These roasted root vegetables provide a rich source of antioxidants like beta-carotene and vitamin C, supporting overall immune health.
  • Baby Spinach: This leafy green powerhouse is packed with vitamins A and C, which play a key role in strengthening your immune response.
  • Fennel: Crisp and refreshing, fennel adds fiber and vitamin C, enhancing your body’s ability to fight infections.
  • Grapefruit: Bursting with vitamin C, this citrus fruit brings a tangy, juicy kick that supports your immune system.
  • Pumpkin Seeds (Pepitas): These tiny seeds are rich in zinc, a mineral essential for maintaining a strong immune response.
  • Ginger and Garlic in the Dressing: Known for their anti-inflammatory and antimicrobial properties, these ingredients take this salad to the next level as an immunity-supporting dish.

This salad is endlessly adaptable—you can swap in different greens, try another citrus fruit like oranges or blood oranges, or even add a handful of cooked quinoa for a heartier twist. It’s the perfect winter dish to keep you nourished and energized.

Immunity Salad

Ingredients

  • 2 large beets
  • 2 sweet potatoes
  • 1 head fennel
  • 1 grapefruit
  • 4 cups baby spinach
  • 6 Medjool dates
  • 1/2 cup hulled pumpkin seeds (pepitas), toasted

Dressing

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon honey
  • 1 clove garlic, grated
  • 1 inch piece of peeled ginger, grated
  • Kosher salt and freshly ground black pepper to taste

Instructions

Roast the Vegetables:

Preheat your oven to 425°F. Trim the greens from the beets and save them for later (they’re great sautéed with garlic and olive oil!). Roast the whole beets for 60 minutes.

While the beets roast, slice sweet potatoes into 1/4 inch rounds, toss with olive oil, salt, and pepper, and roast on a separate baking sheet for 30 minutes, flipping halfway through. Let cool before handling.

Make the Dressing:

In a large bowl, combine grated ginger and garlic with apple cider vinegar, honey, and olive oil. Whisk until smooth. Season with salt and pepper to taste.

Prepare the Fennel and Grapefruit:

Thinly slice the fennel using a mandoline and soak in an ice bath for 10 minutes to achieve extra crispness. Pat dry.

Cut the grapefruit into supremes (segments without pith or peel) for a burst of tangy sweetness.

Assemble the Salad:

Toss the roasted beets (peeled and sliced), sweet potatoes, fennel, grapefruit, dates, and baby spinach with the dressing in a large bowl. Arrange on serving plates and sprinkle with toasted pumpkin seeds for crunch.

Serve and Thrive: Enjoy this immunity-boosting powerhouse as a meal on its own or as a side to your favorite entrée.

Stay Healthy with the Immunity Salad

This Immunity Salad isn’t just about vibrant colors and delicious flavors—it’s about feeling your best. At Tuesday Foods, we’re committed to creating meals that support your well-being while bringing joy to your table.

Stay healthy, stay vibrant, and enjoy every bite!