I realize this is the least festive thing you could lay your eyes on right now, but hear me out. If you’re like me then at some point during the holiday season you’re going to be aching for something that’s not coated in sugar, sprinkles, or sauce. And if you could somehow fit some kale and omega-3’s in there, well, it would be a Christmas miracle. I hear you.
So that’s exactly what you see here. Wintery roasted veggies–brussels sprouts, beets, butternut squash, and turnips–with a healthy filet of roasted salmon all served atop raw kale with a citrusy vinaigrette. And don’t forget about the pomegranate seeds!
There are a lot of different components with this meal, but you can essentially stick the veggies in the oven and forget about them for a little while. And if you want to take an even simpler approach, grab a package of pre-cut butternut squash from Trader Joe’s so you don’t have to deal with peeling, slicing, and dicing one of those buggers.
So while this plate of health may look a little insane at the moment, I promise that at some point over the next few weeks you’ll be begging for some good clean food. When that time comes, I’ll be right here. Until then, let’s savor every cookie and every moment we get to spend with the people who matter most to us.
Winter Detox Salad
Serves 2 with leftovers
- 1 12 oz. package peeled and cubed butternut squash
- 1 16 oz. package brussels sprouts, ends removed and halved
- 2 turnips, peeled and cut into bite-sized chunks
- 1 large beet, peeled and cut into bite-sized chunks
- Olive oil
- 1 bunch lacinato kale, stems removed and leaves cut into bite-sized pieces
- Pomegranate seeds
- (2) 6 oz. salmon filets
- salt and pepper
For the dressing:
- 1/4 cup olive oil
- Juice of 1 orange
- Juice of 1/2 lemon
- Generous squirt of honey
- Splash balsamic vinegar
- salt and pepper
Preheat oven to 400 degrees. Place brussels sprouts, butternut squash, and turnips on a roasting pan or baking sheet. Drizzle with olive oil (about 1-2 Tbsp). Mix with your hands to ensure everything is lightly coated
Separately, place beet pieces in the center of a piece of aluminum foil. Drizzle with olive oil. Mix with your hands and fold the edges of the foil together to form a small packet. Place on a separate baking sheet.
Place both baking sheets in the oven and cook about 40-50 minutes until everything is cooked through and starts to brown.
When vegetables are almost ready, prepare the salmon. Drizzle with olive oil and season with some salt and pepper.
Once vegetables come out of the oven increase the heat to 450 degrees. Remove the package of beets from the baking sheet and place salmon on the baking sheet. Roast salmon, skin side down, in the oven 12-15 minutes until cooked through.
Whisk salad dressing ingredients together in a small bowl.
To prepare the salad: Place kale at the bottom of a big bowl. Massage leaves with your hands until they start to soften, about 2 minutes. Top kale with roasted vegetables. Garnish with pomegranate seeds. Add as much salad dressing as desired (you might not use it all) and toss until evenly coated. Divide salad ingredients into two bowls. Top each with salmon filet. Add additional salad dressing if you like.