This is my first post in two weeks because life has gotten in the way a little bit, as it tends to do this time of year. But I’m back to my weekly schedule now and am super excited to share this recipe with you.
I’ve been running quite a bit lately, training for a sprint triathlon out in Los Angeles in March. Three to four times per week, I’m out there in the chilly New Jersey weather, under the dark of early nightfall, putting in the miles to improve my ability. It’s going really well; my endurance is increasing, and my breathing is getting under control (I have asthma, which I think is what my nut allergy stems from). But equally important to how you run is how you recover, and that’s where this recipe comes in.
There are quite a few whole foods out there that can boost your muscles’ ability to heal and detox your system. Things like dark leafy greens, nuts and seeds, sweet potatoes, legumes and oats are all excellent after a vigorous workout or when you just want to cleanse your system—especially this time of year when we generally eat more. So I put together a salad that incorporates a handful of them and it’s become my go-to post-run meal. It’s not groundbreaking, but it’s delicious and super healthy.
This Winter Detox Salad with Orange Vinaigrette is really easy to make. It’s only a few ingredients and outside of roasting the sweet potatoes it takes almost no time at all. And the great thing is that even if you’re not someone who hits the gym or goes out for a run or bike ride, this is just a really tasty recipe to make when you want something clean. It uses winter vegetables (see my Southwestern Detox Salad, too, for when it’s warmer) that are really flavorful and healthy.
So give it a try after you’re back from working out, or if you just want a tasty salad. It’s great as either a an entree or an opening course for a bigger meal (though I’d cut the portion in half in that case). And as always, tag @nutfreevegan on social media so I can see how it went!
- For the Sweet Potatoes
- 2 medium sweet potatoes, cut into large cubes
- 1Tbsp olive oil
- Pinch of Salt
- Pinch of Pepper
- For the Vinaigrette
- ¼ cup orange juice
- 1 Tbsp. Dijon mustard
- 2 tsp. balsamic vinegar
- 2 tsp. maple syrup
- 1 tsp. chia seeds
- 4 cups kale, chopped and massaged
- 2 cups shredded Brussels sprouts
- ½ cup pumpkin seeds
- ½ cup dried cranberries
- Preheat oven to 400º. Toss sweet potatoes with oil, salt and pepper and spread out evenly on a large baking sheet. Roast for 30 minutes (or until tender), tossing again at 15 minutes.
- Mix vinaigrette in large bowl. Add kale and massage dressing into it for 1 minute. Add sweet potatoes.
- Portion mixture out onto plates and top evenly with remaining ingredients.