Quick Cook: Healthy New Year’s ‘Cleanse’ Salad

In the post-holiday haze, I always feel like I’ve over-indulged — my clothes are tight and my head is foggy. Come January, I’m ready for a cleanse to get the year off to a fresh start. And if you think cleanses are boring, think again. This one is yummy.

This vegan salad showcases several “superfoods,” ingredients that contain loads of vitamins and minerals, including garlic and greens — arugula, kale and spinach all qualify — as well as goji berries, squash, cinnamon and pumpkin seeds. I usually make this salad on Sunday night and eat it for lunch over the next several days.

After a week or two of eating my favorite superfoods, I always feel healthier. My brain is clear, my clothes are comfortable once more and I am ready to tackle my New Year’s goals. You will be, too!

Healthy New Year’s Salad With Greens and Cinnamon-Squash

Serves 8

Squash: 

2 pounds delicata squash, cut in half, seeded and slice into ½-inch discs

2 garlic cloves, peeled

¼ teaspoon ground cinnamon

¼ cup extra-virgin olive oil

1½ teaspoons kosher salt

Dressing:

¼ cup olive oil

1 tablespoon fresh lemon juice

1 tablespoon aged balsamic vinegar

1 tablespoon fresh marjoram or oregano leaves, finely chopped

1 small clove garlic, peeled

1 teaspoon ground coriander

1 teaspoon kosher salt

Salad:

10 ounces baby kale, arugula or spinach

¼ cup pepitas (pumpkin seeds)

2 tablespoons goji berries or dried cranberries

Directions:

1. Heat the oven to 400 degrees. Line a rimmed sheet pan with parchment paper.
2. In a medium bowl, toss squash with garlic, cinnamon, olive oil and salt.  Roast in oven until soft, 35 to 40 minutes. Transfer the cooked squash to a medium bowl and cool slightly.
3. Use a blender to pulse the dressing ingredients together until well blended.
4. Toss squash with 2 tablespoons of the dressing. In a separate bowl, toss the greens with half the remaining dressing or enough to lightly coat the leaves. Transfer greens to a large platter and top with the squash, pepitas and dried berries. Serve immediately.

Bibby Gignilliat is the founder of Parties That Cook, a San Francisco-based culinary event company; www.PartiesThatCook.com.