Liven up your salad this week with this sensational Spring Veggies ‘n’ Greens Bowl With Strawberry Pecan Dressing! With a rainbow of colors from nutrient-dense vegetables and fruits and leafy greens, this salad is packed with benefits. For the dressing, we used one of our favorite flavors of Lifeway kefir for a creamy dressing with the benefits of probiotics + protein so your gut stays happy and your hunger is satiated. Give your body the good stuff with this recipe, then grab your forks and dig in!
Cultured Dairy: The Nutrition Benefits You Need to Know
With increasing research linking the correlation between probiotics, gut health, and immunity, it’s no secret that the integrity of our gut is vital to our health. Although additional factors such as stress, antibiotic usage, and individual health conditions can contribute to the condition of our gut, a focus on healthy food choices is one of the easiest ways to support the microbiome.
Several studies have shown a strong association between the gut-brain-microbiota. Probiotics introduced to the gut have been found to support immunity, improve allergies, and improve digestion.
Studies have shown that reduced diversity of healthy gut bacteria during early years is associated with an increase in food allergies during school-age years. In addition, kefir made from whole milk helps absorb key nutrients such as Vitamins A, D, E, and K. Vitamin K is important because it helps your bones absorb calcium. It’s important to know that kefir contains a special trio: vitamin D, K, and calcium – all three crucial elements to support bone health.
Ingredients
- Veggies:
- 1/2 cup each of fresh beets and carrots (*all washed and chopped into 1-inch pieces)
- 2 tbsp. extra-virgin olive oil
- pinch of sea salt or pink salt
- juice of 1 lemon
- Greens:
- 2 cups fresh arugula
- 2 cups romaine, washed and chopped
- Dressing:
- 1 cup Lemon Whole Milk Kefir
- juice of 1 lemon
- 2 tsp. balsamic vinegar
- freshly cracked black pepper
- Toppings:
- 1 cup fresh strawberries, sliced
- 4 tbsp. raw pecans (or 2 tbsp. raw pecans and 2 tbsp. raw walnuts (or seeds of choice- sunflower or pumpkin seeds)
- more pepper or salt if desired
Directions
- Preheat the oven to 400 degrees and line a large baking sheet or roasting pan with parchment paper.
- Add all the washed and chopped veggies into a large bowl and toss with olive oil, lemon juice, and sea salt.
- Spread the mixture onto the prepared pan and roast for 20-25 minutes in the oven until the tops of the veggies are caramelized and you can insert a fork in them easily.
- While your veggies are cooking, prepare the greens by washing and drying them. Divide amongst 2 bowls and set aside. Then mix up all the dressing ingredients in a blender. Reserve and set aside.
- Once the veggies are done roasting, remove from the oven, and divide them amongst the bowls of greens. Then add 1/2 of the roasted mixed veggies on top of each bowl and top with the dressing. Add 1/2 cup strawberries on top of each bowl and suggested nuts/seeds of choice.
