Plated in Season

This beautiful salad is more than just a feast for the eyes—it’s a powerhouse of anti-inflammatory ingredients that nourish your body from the inside out.

We start with farro, a hearty ancient grain rich in fiber, magnesium, and polyphenols that help reduce inflammation and support gut health. Farro is boiled first for approximately 25 min, then cooled.

Next comes a crisp medley of baby spinach and peppery arugula, both loaded with antioxidants like vitamin C, vitamin K, and beta carotene—nature’s defense system against cellular stress.

Juicy cherry tomatoes add lycopene, a plant compound celebrated for its ability to combat chronic inflammation, while cucumbers and celery bring hydrating minerals and phytonutrients to calm inflammation. The shredded red cabbage is a cruciferous champion, boasting anthocyanins and sulforaphane that support detox pathways and healthy immune function.

For a tangy, probiotic-rich boost, we add pickled radishes, their natural peppery bite mellowed and brightened by vinegar. (the recipe for pickled radish is on the blog) Not only do they deliver extra crunch and flavor, but the fermentation or quick pickling process also supports a healthy gut microbiome, further reducing inflammation in the body.

The whole dish is tied together with extra virgin olive oil infused with garlic—both proven anti-inflammatory heavyweights. Olive oil’s monounsaturated fats protect your heart and brain, while garlic offers sulfur compounds that fight inflammation at the molecular level. A bright squeeze of fresh lemon not only adds zing but also delivers vitamin C to bolster your immune system. Finish with sea salt and pepper to taste.

Serve this salad as a satisfying lunch, a refreshing side, or a light dinner. It’s a simple yet powerful way to eat for both flavor and long-term wellness—proof that anti-inflammatory eating can be colorful, delicious, and deeply satisfying.