my favorite superfood detox salad
Print Pin
5 from 1 vote

My Favorite Superfood Detox Salad

A salad filled with kale, spinach, brussels sprouts, shredded carrots, farro, and walnuts! Topped with a homemade lemon vinaigrette! The possibilities are endless with this salad!  This is great as a main meal or a side salad! I have also doubled the vinaigrette and marinated either chicken or shrimp to add into the salad
Course Main Course, Salad
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 326kcal

Ingredients

  • 4 cups baby spinach, chopped
  • 4 cups kale, chopped
  • 2 cups brussels sprouts, shredded
  • 1 cup red cabbage, shredded
  • 1 cup carrots, shredded
  • 1/4 cup red onion, diced
  • 1 cup farro, cooked cooked according to package
  • 1 cup blueberries
  • 2 whole avocado, pitted and sliced garnish for salad
  • 1/4 cup chopped walnuts garnish for salad

Lemon Vinaigrette

  • 2 cloves garlic, minced
  • 1 teaspoon dijon mustard
  • 1 teaspoon agave
  • 1/4 cup tahini paste
  • 1/4 cup water
  • 1/4 cup lemon juice
  • 2 Tablespoon apple cider vinegar
  • 1 teaspoon tamari or light soy sauce
  • salt and pepper, to taste
  • zest from 1 lemon, chopped

Instructions

  • Cook the farro according to the instructions on the box.  Set aside.
  • To assemble the salad, combine the baby spinach, kale, brussels sprouts, red cabbage, carrots, and red onions. Set aside
  • Place the greens, red cabbage, carrots, and red onions into individual salad bowls.  Top each salad with the cooked farro, blueberries, avocado,and walnuts
  • Top each salad with the Lemon Vinaigrette, recipe below.

Lemon Vinaigrette

  • To make the vinaigrette, combine in a mason jar( or a bowl that has a lid) minced garlic, dijon mustard, agave, tahini paste, water, lemon juice, apple cider vinegar, tamari, salt, pepper, and lemon zest.
  • Place top on jar and shake well to combine all ingredients.  Check seasoning and adjust if needed.  Set aside

Notes

  • When I make the salad in advance for the week.  I combine the greens, brussels sprouts, red cabbage, and carrots.
  •  I keep the red onions, farro, blueberries,avocado, and walnuts separate.  I add these as needed for individual salads during the week.
  • The cook time represents approximate time how the farro will need to cook.
  • Any nutritional data I provide is an approximation and actually dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 6servings | Calories: 326kcal | Carbohydrates: 44g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 238mg | Potassium: 863mg | Fiber: 11g | Sugar: 6g | Vitamin A: 10450IU | Vitamin C: 104.8mg | Calcium: 120mg | Iron: 3.2mg