Winter Glow Salad
My current hyperfixation salad, adapted from Jess Damuck's Immunity Salad in her cookbook Salad Freak. This salad is packed with goodness—roasted sweet potatoes, earthy beets, crisp fennel, juicy grapefruit, and peppery arugula, all tossed in a zesty ginger-lime vinaigrette— to give you a healthy glow!
Serves 2
Ingredients
1 medium sweet potato
4 oz of pre-cooked beets (Love Beets are my fav!)
1 small fennel bulb
1 grapefruit
zest from 1 lime
1 inch piece of ginger, peeled
1 tbsp apple cider vinegar
1/2 tsp honey
3 tbsp extra virgin olive oil, plus more for cooking sweet potato
4 c baby spinach or arugula
Directions
Preheat the oven to 425F. Slice the sweet potato into 1/4-inch rounds and toss with a drizzle of olive oil and a pinch of salt. Arrange rounds on a baking sheet and roast for 30 minutes until they are golden brown, flipping the slices halfway through baking.
Dice the beets into bite sized pieces. Cut the fennel in half, cut away and discard the core, and thinly slice the fennel. Cut away the peel and pith from the grapefruit. Cut into segments or rounds.
Grate the ginger into a small bowl or jar along with the lime zest. Add the apple cider vinegar, honey, olive oil, and a pinch of salt. Stir to combine.
Divide the greens between two serving bowls. Add the sweet potato, beets, fennel, and grapefruit and drizzle half of the vinaigrette on each salad. Top with freshly ground black pepper and dig in.
