This winter salad is easy to make yet gives you all the fancy feels. It offers the perfect balance to some of the heavier holiday foods. In this post, you will find the recipe as well as 10 tips to staying trim during the holiday season.
We are in the heart of holiday season and that means extra time with the triple F’s… friends, family, and food! This also means that my pants are fitting a bit more snugly than I would like so it’s time to up the veggie intake and to be mindful of a fourth F-word, fitness! Here are a few tips to staying trim during the holiday season.
1. Go for a 30 minute walk every day.
2. If you have stairs in your office building, take them!
3. Pinterest is your friend and a great resource for easy home workouts.
4. Try to get a workout in before holiday gatherings.
5. Don’t starve yourself before holiday meals. Eat regular meals throughout the day so you don’t overeat later.
6. At holiday gatherings, do not stand by the food! This can lead to mindless eating and during social gatherings it is very important to practice mindful eating (eat when you’re hungry and stop when you’re full)
7. Moderate the adult beverages and stay hydrated. Alcohol decreases your inhibitions which means it’s harder to say no to food, even when you’re full. Eat before you drink and drink plenty of water in between drinks. Moderation is key.
8. Fill your plate with mostly veggies, fruits, and lean meats so you take smaller portions of the heavier foods.
9. If you’re like me and want to try all the desserts, share a plate with a friend. Take a bite of each dessert and call it good. You can always take a slice of pie home to have after a lighter meal.
10. Make sure there are healthful dishes on the holiday table. If your friends and family tend to fill the table with rich foods, bring a healthful option like this winter salad!
Winter Salad Ingredients:
- 5 oz of baby kale (~4 cups)
- 1 yam, cubed (I keep the skin on but you can peel it if desired)
- ¼ cup pomegranate seeds
- ¼ cup dried cranberries
- ½ cup crushed pecans
- ½ TBS Curry powder
- 2 tsp olive oil
- 1 TBS honey
- The Juice from ½ of a clementine, may sub 2 TBS orange juice
- The juice from ¼ of a lemon or 1 TBS lemon juice
- 1 TBS sesame seed oil
- Pinch of salt
1. Heat oven to 350 degrees Fahrenheit.
2. Place the cubed yams, olive oil, curry powder, and a pinch of salt in a large bowl. Toss until the yams are evenly coated. Spread them out evenly on a baking sheet and bake for ~ 30 minutes or until they are easily pierced with a fork and slightly crispy on the outside. Remove from the oven and allow to cool.
3. Combine the remaining salad ingredients in a large bowl, add the yams once they are cool.
4. To make the dressing, place all the dressing ingredients in a medium bowl. Using a whisk, whisk all ingredients until well combined.
5. Pour the dressing over the salad. Toss the salad to evenly spread dressing. Best if placed in the refrigerator for at least 30 minutes prior to serving. Serve cold.
Yield: ~ 10-12 servings
- Calories: 75cal
- Protein: 1g
- Fat: 4g
- Carbs: 11g
- Fiber: 2g