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Cozy AIP Autoimmune Protocol Fall Transition Salad Recipe Easy and Perfect for Beginners

Cozy AIP Autoimmune Protocol Fall Transition Salad - featured image
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A warm and comforting salad perfect for the fall transition, combining roasted autumn vegetables, tender greens, and a tangy dressing that fits the Autoimmune Protocol (AIP) guidelines.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed (about 1-inch pieces)
  • 1 pound Brussels sprouts, trimmed and halved
  • 3 medium carrots, sliced diagonally about 1/4 inch thick
  • 4 tablespoons extra virgin olive oil, divided
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups mixed baby greens (spinach, arugula, butter lettuce)
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh lemon juice (about 1 medium lemon, strained)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon raw honey or maple syrup (optional)
  • Pomegranate seeds (optional, for garnish)
  • Toasted pumpkin seeds (optional, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Peel and cube the butternut squash into roughly 1-inch pieces. Trim and halve the Brussels sprouts. Slice the carrots diagonally about 1/4 inch thick for even roasting.
  3. In a large bowl, combine the squash, Brussels sprouts, and carrots. Drizzle with 2 tablespoons of extra virgin olive oil, sprinkle with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper, and toss until everything is coated evenly.
  4. Spread the vegetables in a single layer on a large rimmed baking sheet without crowding. Roast for 25–30 minutes, flipping halfway through, until edges are golden and crispy.
  5. While the vegetables roast, prepare the dressing: In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon apple cider vinegar, 1 teaspoon freshly grated ginger, and a pinch of sea salt. Add 1/2 teaspoon raw honey or maple syrup if desired.
  6. Rinse and dry the mixed baby greens and chop the fresh parsley. Place them in a large salad bowl.
  7. Once the roasted vegetables have cooled slightly but are still warm, add them to the greens. Pour the dressing over the salad and toss gently to combine without bruising the greens.
  8. Sprinkle pomegranate seeds and toasted pumpkin seeds over the top if using.
  9. Serve immediately while the roasted veggies are still warm.

Notes

Roast vegetables evenly spaced to avoid steaming. Toss veggies halfway through roasting for caramelization. Dress salad just before serving to keep greens crisp. Reheat roasted veggies gently in a 300°F oven if preparing ahead; avoid microwaving to preserve texture.

Nutrition

Keywords: AIP salad, autoimmune protocol, fall salad, roasted vegetables, healthy salad, paleo, gluten-free, dairy-free, cozy salad

Find it online: https://freshforkful.com/cozy-aip-autoimmune-protocol-fall-transition-salad-recipe-easy-and-perfect-for-beginners/