As fall brings cooler temperatures, it’s a good time to shift from cold, raw foods to warming meals. While most salads are perfect for the summer, warm salads with cooked ingredients are a great option as it gets cooler.
Seasonal fall foods like mushrooms and leeks are excellent additions to salads when cooked.
Mushrooms, rich in beta-D glucans, help support the immune system, making them perfect for cold and flu season. Consider adding shiitake, maitake, and lion’s mushrooms to your meals.
Leeks provide vitamin C and vitamin A, both beneficial for immunity. Spinach is another great choice, offering iron, vitamin A, folate, and antioxidants for overall health and immunity.
Maitake Mushroom and Leek Spinach Salad Recipe
Ingredients:
- 1 bunch spinach
- ¼ bunch parsley or cilantro (optional)
- 1 leek or onion
- 2 cups mushrooms (maitake, chanterelle, shitake, etc)
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 tbsp avocado oil
- 2 tbsp thinly sliced almonds or pine nuts
Instructions:
- Toast the almonds or pine nuts in a frying pan without any oil until golden brown and set aside
- Thinly slice the onion or white part of the leek into matchstick size pieces
- Chop the mushrooms into bite sized pieces
- Fry the leeks or onions and mushrooms in avocado oil on medium heat
- Roughly chop the spinach, parsley and cilantro
- Make the dressing by mixing the olive oil and balsamic vinegar
- Combine greens, warm mushrooms and leek into a large bowl and mix with balsamic vinaigrette dressing
- Sprinkle with toasted almonds or pine nuts
Enjoy!
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Dr. Caitlan Gignac. ND
Naturopathic Doctor San Jose
408-356-1364
