8 Spring Anti-Inflammatory Side Dishes Worth Making
Spring brings fresh opportunities to add colorful, nutrient-packed vegetables to your dinner table. These anti-inflammatory side dishes celebrate the season’s best produce while supporting your health.
Each recipe transforms simple ingredients into flavorful accompaniments that pair beautifully with any main course you’re planning.
01. Sweet Roasted Beet and Orange Greens Salad
Earthy roasted beets paired with bright citrus and peppery greens create a stunning salad. The natural sweetness of roasted beets balances beautifully with bitter greens and fresh orange segments.
Ingredients: 3 medium beets (trimmed and peeled), 2 large navel oranges, 4 cups mixed arugula and radicchio, 1/4 cup toasted breadcrumbs, 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, salt and pepper to taste.
How To Make Sweet Roasted Beet and Orange Greens Salad
1. Preheat your oven to 400°F and wrap each beet individually in foil with a drizzle of olive oil and pinch of salt. Roast for 45-60 minutes until tender when pierced with a fork, then let cool completely before slicing into wedges.
2. While beets cool, peel oranges with a sharp knife, removing all white pith. Cut between membranes to release clean orange segments into a bowl, catching any juice for the dressing.
3. Whisk together olive oil, balsamic vinegar, reserved orange juice, salt, and pepper in a small bowl. Toss mixed greens with half the dressing, then arrange on serving plates.
4. Top salad with beet wedges and orange segments, drizzle with remaining dressing, and finish with toasted breadcrumbs for a delightful crunch that brings everything together perfectly.
02. Spanish-Style Spinach with Garlic
This quick Catalan-inspired spinach transforms frozen greens into something special. Simple pantry ingredients create a flavorful side dish that’s ready in just minutes.
Ingredients: 2 packages frozen spinach (thawed and drained), 4 cloves garlic (minced), 1/4 cup golden raisins, 1/4 cup toasted pine nuts, 3 tablespoons olive oil, 1/2 teaspoon smoked paprika, salt and pepper to taste.
How To Make Spanish-Style Spinach with Garlic
1. Squeeze thawed spinach in a clean kitchen towel to remove as much water as possible. This step is crucial for preventing a watery final dish that lacks the concentrated flavors you want.
2. Heat olive oil in a large skillet over medium heat and sauté minced garlic until fragrant and golden, about 1 minute. Add raisins and cook another 30 seconds until they plump slightly.
3. Add squeezed spinach to the skillet, breaking it apart with a fork. Season with smoked paprika, salt, and pepper, stirring frequently for 3-4 minutes until heated through.
4. Remove from heat and stir in toasted pine nuts just before serving. The nuts add wonderful texture and nutty flavor that makes this simple spinach feel restaurant-worthy.
03. Golden Turmeric Roasted Cauliflower
Roasting transforms humble cauliflower into crispy, golden perfection. Warm spices like turmeric and cumin create an aromatic coating that makes this vegetable absolutely irresistible.
Ingredients: 1 large head cauliflower (cut into florets), 3 tablespoons olive oil, 2 teaspoons ground turmeric, 1 teaspoon ground cumin, 3 cloves garlic (minced), 1/2 teaspoon salt, 1/4 teaspoon black pepper, fresh cilantro for garnish.
How To Make Golden Turmeric Roasted Cauliflower
1. Preheat oven to 425°F and line a large baking sheet with parchment paper. Cut cauliflower into uniform florets so they cook evenly and develop that perfect golden-brown exterior you’re looking for.
2. In a large bowl, whisk together olive oil, turmeric, cumin, minced garlic, salt, and pepper until well combined. The mixture should be fragrant and vibrant yellow from the turmeric.
3. Add cauliflower florets to the spice mixture and toss thoroughly until every piece is well coated. Use your hands to really massage the spices into the cauliflower for maximum flavor absorption.
4. Spread seasoned cauliflower in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping once halfway through, until edges are crispy and golden brown.
5. Garnish with fresh cilantro before serving. This cauliflower is perfect as a side dish or stirred into grain bowls and salads for extra nutrition and flavor.
04. Garlic Parmesan Spinach with Balsamic
Fresh spinach wilts quickly with garlic and transforms into an elegant side dish. Sweet balsamic vinegar and nutty Parmesan cheese elevate simple greens into something truly special.
Ingredients: 1 pound fresh spinach leaves, 4 cloves garlic (sliced thin), 1/4 cup freshly grated Parmesan cheese, 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1/2 teaspoon salt, 1/4 teaspoon black pepper.
How To Make Garlic Parmesan Spinach with Balsamic
1. Heat olive oil in a large skillet over medium heat and add sliced garlic. Cook for 1-2 minutes until garlic becomes fragrant and just starts to turn golden, being careful not to burn it.
2. Add spinach to the skillet in handfuls, letting each addition wilt slightly before adding more. The spinach will seem like a huge amount at first but reduces dramatically as it cooks.
3. Once all spinach is wilted, season with salt and pepper, then drizzle with balsamic vinegar. Toss everything together and cook for another minute to let flavors meld beautifully.
4. Remove from heat and immediately sprinkle with freshly grated Parmesan cheese. The residual heat will slightly melt the cheese, creating a delicious coating on the tender spinach leaves.
05. Bright Lemon Quinoa with Fresh Peas
Fluffy quinoa gets a spring makeover with sweet green peas and bright lemon. This colorful whole grain side dish brings fresh flavors and complete protein to any meal.
Ingredients: 1 cup quinoa (rinsed), 2 cups vegetable broth, 1 cup frozen peas, 1/4 cup fresh lemon juice, 2 tablespoons olive oil, 1 lemon (zested), 1/4 cup fresh parsley (chopped), salt and pepper to taste.
How To Make Bright Lemon Quinoa with Fresh Peas
1. Rinse quinoa in a fine mesh strainer until water runs clear, then combine with vegetable broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.
2. Remove quinoa from heat and let stand covered for 5 minutes to absorb remaining liquid. Fluff with a fork to separate the grains and create that light, fluffy texture you want.
3. Meanwhile, cook frozen peas according to package directions or simply add them to the hot quinoa during the last 2 minutes of cooking to warm through while maintaining their bright color.
4. Stir in lemon juice, olive oil, lemon zest, and chopped parsley. Season with salt and pepper to taste, adjusting lemon juice as needed for brightness.
5. Serve warm or at room temperature. This versatile side pairs beautifully with grilled chicken, fish, or roasted vegetables for a complete and satisfying meal.
06. Crunchy Broccoli Chickpea Pomegranate Salad
Fresh broccoli meets protein-packed chickpeas in this vibrant salad. Pomegranate seeds add bursts of sweetness while toasted spices create incredible depth of flavor throughout.
Ingredients: 1 large head broccoli (cut into small florets), 1 can chickpeas (drained and rinsed), 1/2 cup pomegranate seeds, 1/4 red onion (thinly sliced), 1 teaspoon cumin seeds, 3 tablespoons olive oil, 2 tablespoons lemon juice, salt and pepper to taste.
How To Make Crunchy Broccoli Chickpea Pomegranate Salad
1. Soak thinly sliced red onion in cold water for 10 minutes to mellow its sharp bite, then drain well. This simple step makes the onion much more pleasant in the finished salad.
2. Toast cumin seeds in a dry skillet over medium heat for 1-2 minutes until fragrant and slightly darkened. Let cool, then grind in a spice grinder or mortar and pestle for maximum flavor impact.
3. Blanch broccoli florets in boiling salted water for 2 minutes until bright green and crisp-tender. Immediately transfer to ice water to stop cooking, then drain thoroughly and pat dry.
4. In a large bowl, whisk together olive oil, lemon juice, ground toasted cumin, salt, and pepper. Add broccoli, chickpeas, drained onion, and pomegranate seeds.
5. Toss everything together gently but thoroughly. Let salad sit for 15 minutes before serving to allow flavors to meld. This salad actually improves with time and keeps well refrigerated.
07. Whole Roasted Cabbage with Orange Dressing
Roasting transforms an entire head of Savoy cabbage into something magical. The outer leaves caramelize while the center becomes meltingly tender, finished with bright orange vinaigrette.
Ingredients: 1 large head Savoy cabbage, 1/4 cup olive oil, 1 orange (juiced and zested), 2 tablespoons white wine vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper.
How To Make Whole Roasted Cabbage with Orange Dressing
1. Preheat oven to 400°F and remove any damaged outer leaves from cabbage. Trim stem end slightly but keep core intact so the cabbage holds together during roasting.
2. Cut cabbage in half through the core, then brush all surfaces generously with olive oil. Season cut sides with salt and pepper, really pressing the seasoning into the leaves.
3. Place cabbage halves cut-side down on a large baking sheet and roast for 45-60 minutes. The outer leaves will blacken and char, but don’t worry – this adds incredible flavor to the dish.
4. While cabbage roasts, whisk together orange juice, orange zest, white wine vinegar, honey, Dijon mustard, salt, and pepper until smooth and well combined.
5. Remove charred outer leaves from roasted cabbage to reveal the tender, caramelized interior. Slice and serve warm, drizzled generously with the bright orange vinaigrette for a stunning presentation.
08. Creamy Cauliflower Rice Risotto
Cauliflower rice creates a lighter version of classic risotto without sacrificing creaminess. This low-carb alternative cooks much faster than traditional risotto while delivering incredible flavor and satisfaction.
Ingredients: 1 large head cauliflower (riced), 1/4 cup grated Parmesan cheese, 2 tablespoons butter, 1 small onion (diced), 2 cloves garlic (minced), 1/2 cup white wine, 1 cup warm chicken broth, 2 tablespoons heavy cream, salt and pepper to taste.
How To Make Creamy Cauliflower Rice Risotto
1. Pulse cauliflower florets in a food processor until they resemble rice-sized pieces, working in batches if necessary. Don’t over-process or you’ll end up with cauliflower mush instead of distinct grains.
2. Melt butter in a large skillet over medium heat and sauté diced onion until translucent, about 5 minutes. Add minced garlic and cook another minute until fragrant throughout the pan.
3. Add cauliflower rice to the skillet and stir to coat with the butter mixture. Cook for 2-3 minutes, stirring frequently, until cauliflower starts to soften slightly but maintains some texture.
4. Pour in white wine and let it simmer until mostly absorbed, about 2 minutes. Gradually add warm broth, stirring constantly, until cauliflower is tender and mixture becomes creamy, about 5 minutes total.
5. Remove from heat and stir in heavy cream and Parmesan cheese until melted and smooth. Season with salt and pepper to taste, then serve immediately while hot and creamy.
Final Thoughts
These anti-inflammatory spring sides prove that healthy eating doesn’t mean sacrificing flavor or satisfaction. Each recipe celebrates seasonal produce while supporting your wellness goals beautifully.
From quick sautés to roasted vegetables, these dishes will become your go-to accompaniments for creating colorful, nutritious meals all season long.
