The Best Fall Salad for Weight Loss

Summer gets all of the credit for having great salad-ready produce, but there are plenty of fall fruits and veggies that are packed with nutrients and taste great, too. This turkey and fall vegetable salad from Michael Stebner, the director of culinary innovation at Sweetgreen, a delicious up-and-coming salad chain, is perfect if you're trying to drop a few pounds: "Rosemary is great for weight loss as it is virtually calorie free, loaded with health benefits, and high in taste," says Keri Glassman, R.D., a Women's Health contributor. Brussels sprouts, another main ingredient in this salad, are also ideal because they're packed with filling fiber—and are low in calories.

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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 Salad
Makes 8 servings

10 cups baby greens
Marinated 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 Turkey

1 clove garlic, smashed
1 sprig rosemary, stemmed and chopped
1 Tbsp Dijon mustard
2 Tbsp maple syrup
½ cup grape seed oil
½ cup warm water
1 tsp kosher salt
2 lbs skinless boneless turkey breast

Combine 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.

Roasted Brussels Sprouts and Sweet Potatoes

1 large sweet potato, cut into ¾” cubes
4 cups Brussels sprouts, stemmed and cut in half
¼ cup grape seed oil
2 tsp kosher salt
Fresh cracked pepper to taste

Once the turkey is done, turn up the oven to 400°F. 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 Vinaigrette

½ cup fresh cranberries
1 Tbsp maple syrup
¼ cup Balsamic vinegar
2 tsp Dijon mustard
¼ cup warm water
½ cup grape seed oil
½ tsp kosher salt
Fresh cracked black pepper to taste

Combine all ingredients in a blender or food processor. Start on slow, and increase speed until smooth, about two minutes.

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