Detox Crunch Salad A Nutrient Packed Powerhouse For Vibrant Health

This vibrant Detox Crunch Salad is a powerhouse of nutrition, packed with an array of colorful veggies, whole grain quinoa, and healthy fats. Every bite is a symphony of textures and flavors, guaranteed to leave you feeling revitalized and refreshed, with a boost of energy to tackle your day!

Ready Time

40 mins

Yields

9 servings

Ingredients

2 cups kale, stems removed and discarded, leaves coarsely chopped
1 cup mixed greens (arugula, spinach, lettuce)
1 cup cooked quinoa
1 cup roasted sweet potatoes, peeled and diced
1 cup mixed berries (blueberries, strawberries, raspberries)
1/2 cup chopped walnuts
1/2 cup shredded carrots
1/2 cup diced red bell pepper
1/2 cup diced cucumber
1/4 cup chopped fresh cilantro
1/4 cup crumbled feta cheese (optional)
2 tablespoons chia seeds
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions

Start by massaging the chopped kale leaves with your hands for about 2 minutes to help break down the fibers and make them more palatable. In a large bowl, combine the massaged kale, mixed greens, cooked quinoa, roasted sweet potatoes, mixed berries, chopped walnuts, shredded carrots, diced red bell pepper, and diced cucumber.

In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, salt, and pepper to make the dressing.

Pour the dressing over the salad and toss to combine, making sure all the ingredients are well coated. Sprinkle the chopped cilantro and crumbled feta cheese (if using) over the top of the salad and toss again.

Finally, sprinkle the chia seeds over the salad and serve immediately, dividing the salad among 9 plates or containers.

Notes

Feel free to customize this salad to your liking – swap out berries for other fruits, or add nuts and seeds of your choice. To make this salad more filling, add some grilled chicken or tofu for extra protein.

Don’t skip the step of massaging the kale – it makes a huge difference in texture and taste! Make ahead tip: prepare all the ingredients except the berries and assemble the salad just before serving to keep the berries fresh.

To make this salad more substantial, add a scoop of your favorite nut butter or hummus for extra creaminess. If you’re not a fan of feta, feel free to substitute with goat cheese or another crumbly cheese.

Quinoa can be cooked up to 3 days in advance, and the roasted sweet potatoes can be roasted up to a day in advance.

This salad is super versatile – serve it as a side dish or as a light lunch or dinner.