This colorful, protein-rich winter salad warms the body and may help lower cholesterol and triglycerides

The arrival of winter brings with it the desire for hot food. In the cold, the body goes into shock and needs help. To do this, eating foods with heating power is very important. Even better if those same foods are rich in vitamins and substances that protect our immune system.

We have seen how we strengthen the immune system with this wonderful creamy autumn dish rich in vitamin B12. Furthermore, in a previous article we talked about which vitamins to integrate to protect yourself from the ailments of cold and bad weather. Today, however, we want to present a new recipe whose ingredients are typical of the cold season.

But behind this dish there is also a healthy choice. In fact, this colorful, protein-rich winter salad warms the body and may help lower cholesterol and triglycerides. Thanks to a mix of vegetables, legumes and cereals we will be able to enjoy great benefits. All within a rich and lively dish, full of different flavors and textures. Let’s see together what it is and how to prepare it.

Ingrediants

As we have said, the ingredients of this warm salad are rich in beneficial properties for the body. Starting with pumpkin, low in fat and calories, but rich in vitamins A, B and C as well as minerals that promote intestinal and cardiovascular well-being.

Then there are chickpeas which can help halve cholesterol and triglyceride levels, as well as being good for the heart. We continue with spelled, which helps purify the body by also acting on cholesterol and triglyceride levels. Lastly, radicchio, a purifying bitter vegetable rich in minerals.

But here are the quantities for 4 people:

  • 200g diced pumpkin;
  • 1 golden onion;
  • 200g of cooked spelled;
  • 140g of cooked chickpeas;
  • half a red radicchio;
  • rosemary or sage;
  • salt, oil and pepper.

This colorful, protein-rich winter salad warms the body and may help lower cholesterol and triglycerides

Making this soup is super easy. It only takes a few minutes to have the dish ready to taste. First let’s cook the pumpkin. In a saucepan pour a drizzle of oil and fry the onion with the herbs. Then we add the pumpkin and only at the end the radicchio cut into strips.

When everything is cooked, add the previously cooked chickpeas and barley. We salt, pepper and season with a drizzle of raw oil. The recipe is ready.

(The information in this article is for informational purposes only and does not in any way substitute for medical advice and / or the opinion of a specialist. Furthermore, it does not constitute an element for formulating a diagnosis or for prescribing a treatment. For this reason it is recommended, in any case, to always seek the opinion of a doctor or a specialist and to read the warnings regarding this article and the author’s responsibilities which can be consulted. WHO”)