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Recipe: Healthy Fall Broccoli Salad

Oct 29, 2021 ● By Lana Moshkovich
A broccoli salad

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Fall, or autumn, is a favorite season for many people. The weather is getting a little cooler, things are starting to slow down and preparations for the holidays are in full swing. We are officially in the fall season.

This means eating foods that are available during the autumn months, as well as foods that boost the energy of the lung and large intestine meridians. In the fall, we should eat fewer cold and raw foods like salads and instead eat more warm, cooked foods. Making use of the foods available at this time of year is a good practice, as well. Foods to enjoy during the fall months include apples, squash, broccoli, sweet potatoes, pears, yams, bananas, cabbage, carrots, cranberries, ginger, pumpkin, cinnamon, nutmeg and wild rice.

Hot herbal teas are also a good addition to our daily diet, especially those containing ginger and lemon, which act as natural antibiotics.


Fall Broccoli Salad

3 med. broccoli heads cut into
   bite-sized florets

½ red onion, sliced

½ cup almond slices

½ cup dried cranberries or raisins

1-2 clementine, mandarin or other
   sweet oranges, peeled

2 Tbsp fresh honey

1 Tbsp fresh lime juice

1 Tbsp olive oil

2 Tbsp lemon juice

1½ tsp white wine vinegar

Salt and pepper to taste

Poppy seeds for garnish (optional)


In a large bowl, combine the broccoli, onion, almond slices, dried cranberries and orange pieces. Set aside.

In a small bowl, whisk honey, lime juice, olive oil, lemon juice, white wine vinegar, salt and pepper.

Drizzle the dressing over the fruit and vegetables and stir carefully until evenly coated. Before serving, add poppy seeds if desired.

Serve immediately or store in the fridge in an airtight container up to a few days.


Recipe courtesy of Nirvana Naturopathics, 707 Lake Cook Rd., Ste. 100. For more information or to schedule a consultation, call 847-250-9432 or visit