Unlike some slimming foods, this salad will leave you loaded with energy: “Sweet potatoes are a vitamin- and mineral-rich energy source that also contain resistant starch, a natural dietary fiber that ‘resists’ digestion in the gut to help keep you full longer,” says Glassman. “Grapeseed oil contains monounsaturated fats, which take time to digest, helping you eat less while staying energized.” Make it tonight to have lunch covered all week long. SWEETGREEN TURKEY AND FALL VEGETABLE SALADSERVINGS: 8 10 c baby greensMarinated turkey (recipe below)Roasted Brussels sprouts and sweet potatoes (recipe below)Cranberry maple vinaigrette (recipe below)TOSS all ingredients together in a large salad bowl, adding as much dressing as you like. Serve immediately. Marinated Turkey1 clove garlic, smashed1 sprig rosemary, stemmed and chopped1 Tbsp Dijon mustard2 Tbsp maple syrup½ c grape seed oil½ c warm water1 tsp kosher salt2 lbs skinless boneless turkey breastCOMBINE all ingredients except turkey in a blender or food processor, and blend until smooth, about two minutes. Place the turkey breast in a large freezer bag, and add the marinade to the bag. Let the turkey marinate overnight, and roast in 325°F oven until internal temperature reaches 165°F, about 40-60 minutes. Remove turkey from oven, and allow it to cool before cutting. MORE: 21 Snacks for Flat Abs Roasted Brussels Sprouts and Sweet Potatoes1 large sweet potato, cut into ¾" cubes4 c Brussels sprouts, stemmed and cut in half¼ c grape seed oil2 tsp kosher saltFresh cracked pepper to tasteTURN up the oven to 400°F once the turkey is done. Toss the vegetables in a large bowl with the oil, salt, and pepper to thoroughly coat. Arrange the vegetables in a single layer on a cookie sheet, being careful not to crowd the pan (use two large cookie sheets if necessary). Place the vegetables in the oven until well-browned and fully cooked, about 20 minutes. Remove them from the oven, and allow them to cool slightly while you make the dressing Cranberry Maple Vinaigrette½ c fresh cranberries1 Tbsp maple syrup¼ c Balsamic vinegar2 tsp Dijon mustard¼ c warm water½ c grape seed oil½ tsp kosher saltFresh cracked black pepper to tasteCOMBINE all ingredients in a blender or food processor. Start on slow, and increase speed until smooth, about 2 minutes. MORE: 9 Genius Tips to Make At-Home Salads Taste So Much More Amazing
