It’s easy to overdo it on inflammatory foods in the winter (think: holiday treats and comfort foods), but you can also take some steps to help balance your diet by eating plenty of inflammation-fighting foods this winter. Culinary nutrition expert and James Beard Award Winner, Carolyn Williams, PhD, RD, says we don’t have to sacrifice fun or flavor this season. She’s here to show us how we can have our fall and holiday favorites without sacrificing flavor in her new cookbook Meals that Heal — One Pot. Learn more at carolynwilliamsrd.com

RECIPES

Winter Salad with Maple-Cider Vinaigrette from Meals That Heal One-Pot
One 5-ounce (142 g) package baby spinach and arugula salad mix
1 orange, peeled and sectioned
⅓ cup (36 g) toasted pecan pieces
¼ cup (38 g) crumbled feta or blue cheese
¼ cup (30 g) dried cherries or cranberries
Maple-Cider Vinaigrette
Place the salad greens in a large mixing bowl. Add the orange sections, pecans, cheese, cherries, and vinaigrette to the salad greens. Toss well and serve immediately. Tip: Substitute approximately 5 cups (150 g) of any dark leafy green for the 5-ounce package. Need to skip the homemade dressing to save time? Use ⅓ cup (80 ml) of any olive oil-based bottled vinaigrette instead.

Maple-Cider Vinaigrette
Makes about ⅓ cup (80 ml)
2 tablespoons apple cider vinegar
1 tablespoon orange juice
2 teaspoons maple syrup or honey
½ teaspoon Dijon mustard
½ teaspoon garlic salt
¼ teaspoon black pepper
2½ tablespoons extra-virgin olive oil
Combine the vinegar, juice, syrup, mustard, garlic salt, and pepper in a small mixing bowl, stirring to combine. Slowly whisk in the oil. Refrigerate in a sealed container for up to 4 days. Shake well before using. Toss the remaining vinaigrette with spinach, arugula, or lettuces (like Bibb or romaine) for a quick salad at a later meal.