Looking for a healthy and delicious way to detox your body? This Kale Detox Salad with Pesto is the perfect solution! Packed with nutrient-rich kale, fresh vegetables, and a zesty pesto dressing, this salad is not only satisfying but also promotes overall well-being. Get ready to indulge in a vibrant and flavorful dish that will leave you feeling energized and rejuvenated.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 2 as a main dish, 3–4 as a side
INGREDIENTS
Carrot Top Pesto
- Tops from 1 bunch of carrots
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Juice of 1/2 lemon
Roasted Vegetables
- 1 lb fingerling potatoes, sliced into 1/4-inch rounds
- 3–4 large purple carrots, sliced into 1/4-inch rounds
- 1 (15 oz) can chickpeas, drained and rinsed
- Generous drizzle of olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- Pinch of dried thyme
Salad Base
- A few handfuls of lacinato kale, thinly sliced
- 1 cup cooked brown rice
- Sliced jalapeño (optional)
- Sesame seeds (optional)
INSTRUCTIONS
- Preheat the Oven: Set your oven to 425°F (220°C).
- Prep the Vegetables: Wash and dry the carrots and potatoes. Slice them into 1/4-inch thick rounds.
- Season and Roast: In a large bowl, toss the potatoes, carrots, and chickpeas with olive oil, salt, pepper, parsley, basil, garlic powder, and thyme. Spread the mixture evenly on a parchment-lined baking sheet and roast for 45–50 minutes. Remove from the oven and let cool.
- Make the Pesto: While the vegetables roast, combine the carrot tops, olive oil, salt, pepper, and lemon juice in a food processor. Blend until smooth but slightly textured.
- Prepare the Salad: In a large bowl, massage the pesto into the sliced lacinato kale until evenly coated. Add the roasted vegetables, chickpeas, and cooked brown rice. Mix until everything is well combined.
- Serve: Divide the salad into bowls and garnish with sesame seeds and sliced jalapeño, if desired.
NOTES
- If lacinato kale isn’t available, substitute with another sturdy green like chard, curly kale, or collard greens.
