The cold winter season is right around the corner, and with that the season of hot chocolate, pumpkin pie lattes, and chicken noodle soup is here too. However, don’t allow the cold to be the cause of you reaching for junky items to keep you warm and cozy. Sure, a treat is fine occasionally, but especially during the winter, you want to take care of your immune system. This roasted vegetable salad is loaded with many nutrients, and the heat of the roasted eggplant will grant you some warmth.
Onions are one of the many Sunnah superfood items I cover in my book, Sunnah Superfoods. Onions have been mentioned in both the Quran and Sunnah of the Prophet (peace be upon him) and modern research only validate the amazing benefits onions contain. Onions come in many kinds, and each carry unique benefits for our health. Onions contain flavonoids, but are most concentrated in the outer layer of onions. In that case, try not to peel of ten layers of your onions (especially when you’re trying to peel them as fast as possible for less tears). Instead, remove the peel and nothing more to maximize the nutrients you consume from your food. Onions also contain biotin, manganese, fiber, vitamin C, potassium, folate and vitamin B. Onions may not make your breath smell the best, but I promise you consuming them frequently (while taking proper mouth hygiene means) will optimize your health in the long run. Onions prevent cancer, carry unique anti-bacterial properties, lower blood pressure, are anti-inflammatory, and improve cell membrane function. To summarize, onions have a myriad of benefits for our bodies! Don’t underestimate the slices used as garnish at restaurants, nor the onions your mom may place aside the dinner entrée.
This salad contains healthy fats (thanks to the extra virgin olive oil), a great amount of vitamin C, vitamin A, fiber, folate, manganese, and vitamin K. It’ll grant you satiety, and can be eaten alone as your lunch or aside baked chicken for dinner. If you find it difficult to include onions in your diet, then this recipe is for you. Give it a try, and feel free to swap the other vegetables to change up the taste if you plan on making it once more.
2 small raw onions, peeled and chopped
3 tomatoes, washed and chopped
3 cucumbers, peeled and chopped
1 bunch romaine lettuce
1/8 cup extra virgin olive oil
¼ cup lemon juice, freshly squeezed
½ bunch fresh parsley, chopped
1 tablespoon Himalayan Pink Salt
2 tablespoons dried mint (or fresh)
Lemon slices and fresh parsley (garnish)
Roast the eggplant in the oven for about 45 minutes on 400 degrees F. Remove from the oven. Use a knife to shred the eggplant.
Wash the romaine lettuce. Reserve 5 leaves aside. Chop the remaining lettuce and place in a large bowl.
Add the tomatoes, onions, cucumbers, and eggplant to the bowl.
Mix the dressing ingredients. Toss with the salad.
Place the remaining lettuce leaves in a serving platter. Add the salad atop. Garnish with lemon slices and parsley.