immunity salad

SERVES 2 AS A LIGHT MEAL (THIS IS GREAT SERVED WITH YOUR FAVORITE BROTHY SOUP.) You don’t need to already be sick to make this salad—but doesn’t just looking at it brighten your day a little bit? Eating it regularly during the colder months gives your immune system a boost but also just feels really clean and fresh when we may be eating a lot of things that aren’t.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

COOK: Preheat the oven to 425°F (220°C).

Step 2

Trim the leaves from 2 large beets (reserve for another use; for instance, sauté them in a little garlic and olive oil!). Roast according to the instructions on this page.

Step 3

When the beets have been in the oven for 20 minutes, slice 2 sweet potatoes in ¼-inch-thick (6 mm) rounds, place them on another rimmed baking sheet, and toss them with olive oil salt and pepper. Roast for about 30 minutes, tossing the potatoes once, until they are golden brown and the beets can be easily pierced with a knife. Let them cool to room temperature or until they are able to be handled.

Step 4

MAKE THE GINGER, GARLIC, AND APPLE CIDER VINAIGRETTE: Into a large bowl, grate 1 inch (2.5 cm) ginger and 1 clove garlic, then add 1 tablespoon apple cider vinegar, ½ teaspoon honey, and 2 tablespoons olive oil. Season with salt and pepper.

Step 5

PREP: Make an ice bath. Cut the stalks and fronds from the fennel bulb and cut in half, and then in half again, and then thinly slice on a mandoline right into the ice bath. Let crisp up for about 10 minutes, then pat dry on paper towels or a clean dish towel.

Step 6

Cut 1 grapefruit into supremes (see this page). Pit and slice 6 dates.

Step 7

ASSEMBLE AND SERVE: Add the fennel, grapefruit, dates, 4 cups (80 g) baby spinach, beets, and sweet potatoes to the large bowl with the dressing. Toss everything to combine, arrange on serving plates, and then sprinkle with ½ cup (65 g) pumpkin seeds. And stay healthy!