Hands up if you can relate: November marks the start of back-to-back holiday parties and weekly office cookie platters that aren’t exactly the easiest to resist (they came from the Milk Bar cookbook, alright?) So in a quest to avoid overindulging (or, at the very least balancing it all out) we went to our favorite East Village lunch spot, Gemma, for a salad that's practically made for this holiday season. It’s that perfect balance of salty (the crumbled goat cheese—we mean, put that ish on everything), sweet (baby beets), and bitter-ish (green mizuna—a.k.a Japanese mustard). Plus it’s packed with so much antioxidant goodness, we don’t really feel guilty for grabbing a second cookie.