Raw leafy greens are a super superfood. They are incredibly high in several vitamins, minerals and antioxidants, making them supportive of so many healthy body functions, not the least of which is detoxing. Our bodies are constantly detoxing from dozens and dozens, if not hundreds of chemicals and toxins in our air, land and water and feeding ourselves leafy greens is a great way to support this important process. I used watercress this time, but arugula, spinach or kale would work well too, each with their own particular nutrient profile. Watercress has a uniquely peppery and slightly bitter taste and is especially high in vitamins K, C and A.
All benefits aside, leafy greens are not the most appealing ingredients when the temperature is cold and the weather is dreary. My trick is to combine them with heartier roasted vegetables that add a richness and grounding, warming effect to salads. To accentuate this, I like to roast them in warming herbs like chili powder, curry spices or ginger.
- Yams
- 6 cups yams, diced (around 4 small or 2 large yams)
- 2 tablespoons maple syrup
- 2 tablespoons cold-pressed olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon sea salt
- Salad
- 1 bunch watercress, large stems removed (ends up being around 3 cups)
- 1 pomegranate, airils (seeds) only (around 1½ cups)
- 3 small avocados, cubed (or 2 large)
- Dressing
- 1 tablespoon raw apple cider vinegar
- 1 tablespoon cold-pressed olive oil
- 1 teaspoon grainy mustard
- 1 teaspoon maple syrup
- 1 dash each sea salt and freshly ground black pepper
- Preheat the oven to 400°. Toss the yams with all their accompanying ingredients on a parchment lined baking sheet and bake for 50 minutes, until slightly browned and lightly crisped, stirring halfway through to ensure that all the yams are evenly coated.
- Meanwhile combine all the salad ingredients in a large bowl and whisk together the dressing ingredients (or shake them in a small airtight container or jar) until emulsified and set aside. Once the yams are fully cooked let them cool for 8-10 minutes so that they do not make the greens wilt (and get slimy) on contact. Then toss all the ingredients together with the dressing and serve.
- When cutting the avocado it is easiest to cut them in half, remove the pit, then hold the two halves cut side up and make cuts horizontally and vertically into the avocado flesh all the way down to the skin, then use a large spoon to scoop out the cut up flesh and discard the pit and skin.
- For getting the pomegranate airils out of their prison I find it easiest to cut the whole thing into quarters, separate them and then peel the seeds out, discarding the membrane in-between. Don't try to do it too fast unless you are wearing a full apron or red clothes because they will squirt bright red juice everywhere.