Another healthy, green recipe for January! Although, I feel like once it hits the second week, we all stop talking about our resolutions and whatnot. But I actually just wrote an article for MindBodyGreen about “detoxing” and what it really means. (Although please note that I am NOT a health professional, just a humble nutrition student! Always consult your doctor before starting any dietary changes!)
Detoxing was in vogue a few year ago, but now it’s kind of lost its steam as body positivity has come more into the light. Which I want to address – you can be body positive AND want to eat healthier. One does not preclude the other. And I am all for body positivity AND eating healthy. But it’s important to mention that TRUE detoxing happens in the body already – your body actually has a very efficient system for removing toxins. A juice cleanse is not a real detox. However, we CAN make it easier for our bodies by eating the nutrients it needs for these detoxifying processes to happen – i.e. foods that aid in digestion and elimination, foods that promote liver health, etc. But let me stress again that the foods are NOT the detox themselves – they’re just helping the body do what it already does.
Enter this kale detox salad. The overarching principle behind this salad being a “detox” salad is that it’s super green, which means chlorophyll. I love talking about chlorophyll as a detoxifying agent because it’s one of the best things you can have for your liver. Without getting too science-y, chlorophyll helps increase the activity of Phase II Biotransformation Enzymes, which have been shown to help remove toxins and carcinogens from the body. So basically, eat green and help your liver.
But I had to make this salad delicious, because what’s the point of eating it if it’s not delicious?! It’s got roasted potatoes and carrots, brown rice for fiber, chickpeas (of course), and lacinato kale – all topped with a deliciously chloro-filled (see what I did there!?) green pesto. It’s delicious, AND good for your bod! I hope you all love it!
Kale Detox Salad w/ Pesto
Ingredients
Carrot Top Pesto
- Tops of 1 Bunch Carrots
- 1/4 Cup Extra Virgin Olive Oil
- 1/4 Tsp Salt
- 1/4 Tsp Pepper
- Juice from 1/2 a Lemon
Roasted Veg
- 1 Lb Fingerling Potatoes cut into rounds
- 3-4 Large Purple Carrots cut into rounds
- 1 15 oz Can Chickpeas drained and rinsed
- A Generous Drizzle of Olive Oil
- 1 Tsp Salt
- 1 Tsp Pepper
- 1 Tsp Dried Parsley
- 1 Tsp Dried Basil
- 1/2 Tsp Garlic Powder
- Few Sprinkles of Dried Thyme
The Rest of the Salad
- A Few Handfuls Lacinato Kale Sliced Thin
- 1 Cup Cooked Brown Rice
- Sliced Jalapeño if desired
- Sesame Seeds if desired
Instructions
- Preheat oven to 425 degrees F.
- Prep vegetables - wash and dry carrots and potatoes. Cut both into rounds (disks), about 1/4 inch thick.
- In a bowl, combine chopped potatoes, carrots, and chickpeas. Add in olive oil and spices, and mix well until everything is evenly coated.
- On a baking sheet lined with parchment paper, bake vegetables + chickpeas for 45-50 minutes. When they're done cooking, remove from oven and let cool.
- While vegetables are cooking, make pesto - combine all ingredients into a food processor and process on high until a slightly smooth pesto is formed.
- In a bowl, mix thinly sliced lacinato kale and pesto until kale is evenly covered. Then, add in roasted vegetables + chickpeas and brown rice. Mix well until everything is evenly combined.
- Serve in bowls and top with sesame seeds.
- Enjoy!
Notes
Quote of the Day:
Be yourself; everyone else is already taken.
– Oscar Wilde
126 Comments
Abby @ Heart of a Baker
January 19, 2017 at 12:57 pmOhh the combo of roasted veggies and kale here has me drooling! I used to think that I didn’t really like salads, but it turns out I just hadn’t found the right ones for me, which usually include chickpeas :) So excited to hear more about your journey in school! xo
Sarah
January 19, 2017 at 5:35 pmI love incorporating chickpeas and grains into salads, it makes them so much better!! :D Thanks Abby!!
Sarah @ Making Thyme for Health
January 19, 2017 at 3:09 pmSo true what you said about detoxing! It can be just because you want to eat healthy not because you want to make up for a bunch of bad decisions.
This salad has got to be the sexiest detox I’ve ever seen. Those crispy potatoes and that carrot top pesto are making me drool!
Sarah
January 19, 2017 at 5:35 pmAwww thanks Sarah!!
annie
January 20, 2017 at 11:46 amWow wowoww. Heck yes on the chickpeas and potatoes for extra heartiness. I need to try carrot top pesto….my problem is I like the way they taste plain (well, blanched a little) that I just want to eat them like that. I never have the patience to turn them into pesto, even though I know it would be amazing.
Sarah
January 20, 2017 at 3:23 pmIf you like them plain then you’d definitely like the pesto!! You should try it!!
Veronika
January 20, 2017 at 1:56 pmI definitely wish I could reach through the screen for this one omg. I’ve never heard of pesto made with carrot tops, heck I’ve never even put those in a salad! Definitely need to break my habit of eating the same salad every day and try this!
Sarah
January 20, 2017 at 3:25 pmYou should definitely try it, Veronika! It’s so good!! :D
Molly
January 20, 2017 at 5:21 pmSARAH! This is so beautiful!! I adore crispy chickpeas!
Sarah
January 21, 2017 at 10:19 amThey’re the best!! :D
Maya | Spice + Sprout
January 21, 2017 at 10:16 amSarah, this salad is absolutely beautiful !!! I have a complicated relationship with the terms “cleanse” and “detox”. I am totally on board for people eating healthy foods and doing what is best for their bodies, but sometimes I feel like the concept of a cleanse is another way to tell women that their bodies are somehow dirty or wrong and need to be altered. Not even in a weight loss sense, but merely the words used seem to express another thing women need to change about their bodies and it makes me uncomfortable. Especially the contrasting words of “cleanse” and “dirt”, ya know?
I know that this is not at all what you’re saying here! I am just curious to hear your thoughts on this because I’ve been thinking about it a lot lately and I value your opinion <3
Sarah
January 21, 2017 at 11:19 pmHmmm…the words “cleanse” or “detox” have never really offended me, because I love taking periods of time when I eat super healthy (meaning whole, unprocessed foods). It’s not necessarily about what you’re actually eating…. it’s about the mental effects of doing it. For me, it’s more that I KNOW I ate really healthy, which gives me confidence. And it’s true that some foods add to your body’s overall function, and others detract from it. That’s just science; something I’m learning about in my nutrition classes. For example, certain foods are more apt to add to your fat stores. Is that a bad thing? NO… it just IS. Not necessarily bad or good. But where I DO take issue is when people shame each other or judge each other’s eating choices. Any sort of commentary on your eating habits should only be given by a doctor or medical professional. Anyways, that’s my two cents on the matter… I’d love to hear what you think about it because I really respect your opinion as well! <3
Maya | Spice + Sprout
January 22, 2017 at 7:39 pmYeah I totally hear you! I feel like everything you are doing here is amazing and I also love to think about the healthy foods I eat. It definitely makes me feel better in my body! I guess I was referring more to some mainstream ideas of cleansing and detoxing that feel less grounded in science (which I am totally interested in learning more about) and more in a type of shaming like you said. I guess it feels like those words are associated with people telling other people what to eat. But maybe if we all start talking about them as you are and referring to the actual science, that association will become less strong :)
Sarah
January 23, 2017 at 4:48 pmOh yeah, mainstream ideas about how a juice cleanse will “detox” your liver is absurd. It’s not science-based at all. Of course, drinking and eating healthy foods will HELP your body in its natural detoxification process, but they are aids and not the process itself. ;)
Ashley
January 21, 2017 at 5:46 pmYour photography has been so dreamy lately! I am totally inspired to up my photo game now! And this salad is so cozy and definitely more exciting than typical “health food.” Looking forward to your upcoming posts as you learn more about the amazing healing power of food in your nutrition courses =)
Sarah
January 21, 2017 at 11:20 pmAww thanks for your note about my photography, Ashley!! I’ve been working really hard on it so it’s nice to be noticed. :) :) And I’ll definitely be posting more about my nutrition classes!!
Karlie
January 22, 2017 at 7:40 amLove the information about detoxing! Thanks Sarah <3 and that last photo of the purple carrots.. swoon
Sarah
January 22, 2017 at 9:07 amAren’t those purple carrots gorgeous?? :D Thanks Karlie! <3
Alex
January 23, 2017 at 1:16 pmYay for chlorophyll! And thank you for clearing up this whole detox myth… I think the trend has gotten way out of control.
I love that you roasted the veg and the chickpeas together! I would not have thought of that :)
Sarah
January 23, 2017 at 5:02 pmThanks Alex!! And honestly, I just roasted them together so I only had to use one pan ;)
Traci | Vanilla And Bean
January 24, 2017 at 11:04 amFor so long, when I was much younger, I thought detox was a destination. Something you did once or twice a year by staying on juice, nothing but salads for a week or getting a meal from a corporation by way of a powder, in a carton or box. But, I’ve learned overtime, it’s a way of life… a way of eating whole foods and making sure they are mostly plants (some would agree only plants). The labels always get me because they can be misinterpreted. Words like plant based, vegetarian, vegan, detox, paleo… but as bloggers, I guess it’s important to point out what our point is whether in a title, summary or about section. I just want to eat good food (and this is defined broadly, I realize, each having their own definition), and a variety of it with balance left in for indulgences and sweets. I love so much about this gorgeous salad, especially since I saw jalapeños! And brown rice is one of my favorite bases for salad… short grain even better! Delicious work Sarah!
Sarah
January 24, 2017 at 3:07 pmThank you for your thoughtful note, Traci :) I love sweet short grain brown rice too! It’s so chewy and delicious :)
Deborah
January 27, 2017 at 5:10 pmAbsolutely no mention of how much kale…?!
Sarah
January 27, 2017 at 5:15 pmHi Deborah, the intent was for you to use as much kale as you like, because everyone has a different preference. But to clarify, I updated it to say “a few handfuls” :)
Pre-IM training fun – Sarah and Kait Go the Distance
February 14, 2017 at 1:10 pm[…] option 1: kale/roasted vegetable salad with carrot top pesto (inspired by the recipe posted here) with tofu for added […]
17 Easy and Healthy Kale Recipes – Tip Junkie
February 18, 2017 at 8:00 pm[…] up this Kale Detox Salad with Pesto by Well and Full for a healthy, green recipe just calling your name! […]
Amy
February 26, 2017 at 5:50 pmIs this good cold?
Sarah
February 26, 2017 at 7:06 pmHi Amy! I personally prefer my salads at room temperature, but you might like it cold if you like cold foods. For example, I hate cold pizza out of the fridge… But I’m not sure what your preferences are though!! If you try it cold, I’d love to know how you like it :)
February: On my mind | Anna Gillar
March 6, 2017 at 5:01 am[…] Food: When being out on production starting super early and ending late at night, the way of eating tends to suffer a bit. You don´t eat enough and when you finally get the chance to do so you are so excited to see food so anything goes instead of eating smart and healthy. At least that´s the case for me. I only have prep work and no photo shoots this week so hopefully that will result in better choices and more clean eating. Would´t mind trying this Kale detox salad with Pesto to start with. See the full recipe here. […]
Cassidy
March 27, 2017 at 8:13 pmAbsolutely delicious! My mom and I are vegan but I often cook for my whole family which splits us 50/50, vegan/non-vegan. Was really craving some greens for dinner and had saved this recipe so finally tried it! I don’t often use kale as the basis for a salad, but I have a feeling I will now! The combo of the warm roasted veggies with the kale really made a warm, hearty meal. The only change I made was making an avocado/spinach pesto because I’d been wanting to do that anyway, and didn’t get carrots with the leafy bit still on. The dressing I made worked well and was very creamy, next time I will have to find carrots with the leaves so I can try your pesto! Thanks for this lovely dish, we all loved it!
Sarah
March 28, 2017 at 9:03 amI’m so glad you liked the recipe, Cassidy!! I love the changes you made to the pesto – avocado and spinach sounds so delicious!! Plus, I love seeing people being creative with recipes and subbing in ingredients in they like :) Thanks so much for leaving a note!! :)
Emma
April 21, 2017 at 2:35 pmIt looks like there is some kind of pepper in your salad? Are those jalapenos? This looks amazing!
Sarah
April 22, 2017 at 6:46 pmGood eye, they are jalapenos! :) Thanks Emma!
Whtiney
May 1, 2017 at 8:43 pmI keep trying to pin this but pinterest keeps saying “this site doesnt allow you to save pins” :(
Sarah
May 2, 2017 at 7:36 pmI know… this has been an issue with some SSL (secure) sites on Pinterest’s end. Hopefully it should be fixed soon! Sorry about this though :/
Daniel King
August 15, 2017 at 1:39 amSarah, you did an awesome job with this recipe! This dish is super alkaline!
Sarah
August 22, 2017 at 2:03 pmThank you Daniel!! :D
Sandra M.
November 26, 2017 at 12:14 pmSarah, I made this for my family and it was a hit!!! All the ingredients with the pesto paired well together. This will be a regular meal for us. Thanks!
Sarah
November 26, 2017 at 3:07 pmHi Sandra, I’m so thrilled to hear you and the family liked this recipe!! Thank you so much for leaving a note :)
Lindsay Hill
December 12, 2017 at 9:12 pmAmazing! We love this recipe and have just declared it as our new family staple! My boyfriend — who avoided kale and carrots and potatoes — is love with it as much as I am! That is HUGE, trust me. It’s a keeper — no edits needed — the jalapeños and sesame seeds add a nice touch. Keep up the good work, Well and Full!
Sarah
December 12, 2017 at 10:18 pmHi Lindsay, thank you so much for your kind note!! I’m thrilled to hear that the family loved the recipe :)
B. Juliane Leo
December 27, 2017 at 4:02 pmWhile it sounds good… I’m having a hard time wanting to eat this during the WINTER – with cold salads. How about warming this up instead? Would that work?
Sarah
December 27, 2017 at 4:41 pmIf you serve the salad with the rice freshly cooked and vegetables out of the oven, the salad will naturally be warm! In any case, feel free to pop it in the microwave for 30-45 seconds! I totally hear you, I’m not a fan of cold salads in the winter either ;) Let me know how it goes!
Danielle
January 10, 2018 at 6:00 amI made this last night and not only was it easy to make – it was so good. My meat-loving husband said “this is a keeper!” Thanks for this recipe. I made just enough for leftovers for my lunch today – my co-workers all had lunch jealousy – I had to share the recipe with them too.
Sarah
January 11, 2018 at 12:13 pmI’m so glad you liked the recipe, Danielle!! Hearing a comment like that makes my day :)
cassandra doyle
January 10, 2018 at 9:09 amI made this last night & it was awesome! I added broccoli to the sheet of vegetables & it was very yummy. Definitely will add this to my favorite recipes & make more often. The carrot pesto was so good & something I’ve never made before.
Sarah
January 11, 2018 at 12:14 pmOoh broccoli sounds like a great addition! I’m so glad you liked the recipe, Cassandra :) Thanks for leaving a note! :)
Carmen
February 3, 2018 at 1:57 pmDo you know if this will this still work without Olive Oil, or is there a low fat substitute?
Sarah
February 5, 2018 at 12:22 pmHi Carmen, I would highly recommend roasting the vegetables with just a teeny bit of oil. However, for the pesto, you can sub in 1/4 cup water instead of 1/4 cup olive oil. Just be sure to taste as you go, and adjust the seasonings to your preference! :)
Marisa
February 5, 2018 at 5:51 amThe dish was Delish!! I added zuccini and asparagus, used garlic salt instead of the regular salt and as i like a bit of spice, I used chilli infused olive oil, which gave the dish a little kick 😊
Sarah
February 5, 2018 at 12:22 pmOoh that sounds delicious, I bet that chili olive oil was dynamite! So glad you liked this recipe :)
Lisa
March 3, 2018 at 12:38 pmForgive me for sounding dumb. Tops of carrots? With the leaves or just the top part? And are they the purple carrots you use for salad or orange carrots? Thanks
Sarah
March 4, 2018 at 8:16 pmHi Lisa! Not a dumb question at all! By tops I mean the leafy top parts of the carrots :) If you can’t find carrots with tops, feel free to use parsley instead! I did use purple carrots for this recipe, but any color will do! Feel free to leave a comment or email if you have any other questions :)
Taylor
March 9, 2018 at 3:10 pmI’ve made this 3-4 times and I absolutely LOVE IT!! I didn’t have carrot tops so I used a mixture of spinach and fresh basil. This recipe is DIVINE, I can’t recommend it enough! I’ve shared it with several friends all to rave reviews as well!
Sarah
March 10, 2018 at 1:48 pmThank you so much for your kind note Taylor!! :) I’m so glad you like the recipe, and that spinach and basil combo sounds really yummy! Thanks for leaving a review :)
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March 21, 2018 at 12:00 am[…] you guys heard of the blog well and full? It’s one of my favorites. The photos, recipes, feel of the whole site makes me want to be […]
Jessica
March 23, 2018 at 1:09 amI made this dish tonight and it was so delicious! I made a few substitutions as I unfortunately waited too long and my purple carrots went bad so I used regular carrots and I used sweet potatoes as I usually don’t eat regular potatoes; however, the spices went perfectly with the vegetables! I also put a dallop of hummus on top as I can never get enough! Thank you for the recipe!
Sarah
March 23, 2018 at 10:14 amHi Jessica, I’m so glad you liked the recipe!! This definitely sounds like it would be delicious with hummus ;) Thanks so much for leaving a note!!
Kaylee
May 22, 2018 at 10:52 pmWhoa! That was amazing. Sharing with all my friends! We added cayenne and garlic to the carrot pesto for a little extra zing! Thank you, Thank you!
Sarah
May 23, 2018 at 12:15 pmI’m so glad you liked the recipe, Kaylee!! Garlic and cayenne sound like awesome additions :) Cheers!
Jade
July 3, 2018 at 1:49 pmI meal prepped this for a week and its delicious. Just wondering if you knew how many calories is in this?
Sarah
July 3, 2018 at 7:10 pmHi Jade! Thanks for writing :) I don’t have the calorie count for this recipe, but MyFitnessPal has a great recipe calculator you can use!
Chef Heather Mader
September 12, 2018 at 1:07 pmChef here in Portland Oregon! ❤️ Made this for a client yesterday and the salad was gorgeous and delicious. Only substitution was more lemon juice and zest and a few basil leaves in the pesto. I’d never tried using carrot tops for pesto…genius and tasty! Thanks for a deeply satisfying, healthy recipe.
Sarah
September 12, 2018 at 1:19 pmHi Heather!! Thanks so much for leaving a note an review. I’m so glad to hear your client like the recipe!! Lemon zest and basil sounds like a great addition to this pesto, I’ll have to try that myself :)
Hannah
September 13, 2018 at 7:33 pmYou currently have changed my life with your blog. I think I have made at least 4 recipes from your site this week, and my entire family and we have loved them all. I got a store bought vegan pesto due a lack of carrot tops and a silly, keepin-me-busy 2 year old! I absolutely adored this. THANK YOU. I am grateful I found you. My favorite vegan/food blog so far.
Sarah
September 15, 2018 at 3:39 pmHi Hannah, thank you so much for your kind words! I’m absolutely honored to hear that your family likes these recipes! Please do let me know if you ever have any other feedback or recipe requests :) Hugs, Sarah
Dana
September 15, 2018 at 5:58 pmThis salad is everything!! I have already made it a couple of times and look forward to trying a host of seasonal variations. I did add some chopped tempeh bacon + lemon zest, and it was heaven in a bowl. It’s also great for lunch the next day. Many thanks for the inspiration as I am learning to have more love for salads as a main.
Sarah
September 15, 2018 at 9:17 pmHi Dana, thanks so much for leaving a note! I’m thrilled to hear you like the recipe! I love the sound of tempeh bacon + lemon zest in this :)
Larissa
September 26, 2018 at 6:40 pmDid you peel your carrots?
Sarah
September 27, 2018 at 10:19 amNot for this recipe, no! You can go either way, depending on how the carrots look :) The carrots I had were in really good shape, so I just washed them really well and they didn’t need to be peeled!
Claire
September 29, 2018 at 7:52 amSuch a hit with the whole family – we make carrot top pesto often and freeze in ice cube trays so this was a perfect recipe to use up leftover pesto, veg and I threw in some leftover cooked meat too as we are not vegan. Loved the jalapenos as a final touch. Really yummy – we’ll definitely be having this again! :)
Sarah
September 29, 2018 at 10:00 amHi Claire, thanks so much for leaving a review! I’m so glad to hear everybody liked the salad, and that’s such a great idea to freeze the pesto in ice cube trays! :)
Diana
October 5, 2018 at 9:53 pmHi Sarah, I just came across this recipe and it looks amazing! I am however trying to watch my diet by keeping a track of calories I take in daily. Are you able to provide the nutritional information for this meal at all?
Sarah
October 6, 2018 at 1:20 amHi Diana, thanks so much for writing! I use this recipe calculator from MyFitnessPal :) Hope this helps!
Aspen
October 7, 2018 at 3:30 pmThis has got to me one of the best meatless meals I’ve had! When my husband wanted to go more meatless I was a little disappointed…however, this meal is incredible! I did not have carrot tops so I opted to just use regular basil pesto (I mixed the pesto in the kale and also on the rice). I also added sweet potatoes and brussels sprouts to the cooked veggie mix. My husband was RAVING over this meal. This is definitely a keeper!
Sarah
October 7, 2018 at 7:36 pmHi Aspen, I’m so thrilled to hear you and your husband liked the recipe!! Sweet potatoes and brussels sprouts sound like great additions to this salad :) Thank you so much for leaving a note!
Sarah
October 23, 2018 at 11:42 amI’m doing Whole30 and want to make this salad, but omit potatoes and chickpeas. I am thinking of subbing roasted butternut squash and brussel spouts. How do you think that will work out? I’ve never cooked carrot tops, didn’t know you could! Do I use the entire top from the carrot up? It’s an absolutely stunning salad and can’t wait to try it.
Sarah
October 23, 2018 at 3:18 pmHi Sarah, I think the butternut squash and brussels sprouts would be delicious! But I would reduce the cooking time to about 20-30 minutes because both of those cook faster than potatoes. I would take them out at about 25 minutes and see how brown they look! And for the pesto, just take the leafy greens from the carrots and blend them up in the food processor. However, any other pesto would work here too! Hope this helps :)
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December 10, 2018 at 10:20 pm[…] Monday : Kale Detox Salad w/ Pesto […]
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December 27, 2018 at 11:18 pm[…] via WellAndFull […]
jenny
January 2, 2019 at 12:12 amLove the combination of this salad! Especially the jalapeño!
Sarah
January 2, 2019 at 1:15 pmThank you Jenny!! I love jalapeño to add a hint of spice ;)
Tracey
January 13, 2019 at 2:51 pmDelicious! Instead of the pesto, I drizzled balsamic vinaigrette on it. Healthy and delicious!
Sarah
January 13, 2019 at 4:10 pmHi Tracey, I’m so glad to hear you liked the salad! Balsamic vinaigrette sounds like a delicious addition. Thanks so much for leaving a note!
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January 27, 2019 at 11:44 am[…] 5. Kale Salad with Pesto […]
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February 21, 2019 at 5:14 pm[…] Enter this kale detox salad. The overarching principle behind this salad being a “detox” salad is that it’s super green, which means chlorophyll. Chlorophyll is a detoxifying agent because it’s one of the best things you can have for your liver. So basically, eat green and help your liver. Visit well and full for the recipe. […]
Dianne
March 26, 2019 at 9:58 pmVery well done Sarah and thank you so much for sharing!!
This collection of textures and flavours is unexpected and amazing (of course anything with roasted chickpeas has my heart).
Highly recommend everyone try this recipe!
Sarah
March 27, 2019 at 3:02 pmI’m so glad to hear you liked this salad! Thanks so much for leaving a note :)
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June 26, 2019 at 8:39 pm[…] been using this Kale Detox Salad recipe from Well and Full at least once a week! I don’t think I’ll be […]
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Jayne Reynolds
October 22, 2019 at 5:45 pmThis is the first time we made this and Oh. My. YUM! This is what’s for lunch. I seriously cannot get enough of it in my face. Creamy jasmine rice, roasted carrots, fingerling potatoes, and garbanzo beans, all tossed with kale and pesto made from carrot greens! Who knew you could make pesto from carrot tops? Not me!
Sarah
October 27, 2019 at 4:36 pmI’m so glad you liked the recipe, Jayne!! I really appreciate you leaving a review! :)
Maureen
February 7, 2020 at 10:55 pmWhat to do if I bought carrots without the greens on top? Will kale do in the pesto recipe? Thank you!
Sarah
February 11, 2020 at 4:43 pmIf you don’t have carrot tops on hand, try this recipe with parsley, it has a similar flavor! :)
Caroline Shepard
March 2, 2020 at 10:05 pmI just wanted to say thank you for making such a delicious recipe! I was seriously underrating potatoes before this recipe, but no more! the roasted potatoes with pesto and jalapeno really make this dish something special. I’ve made it several times and will continue to do so!
Sarah
March 4, 2020 at 9:40 amI’m so glad you like the recipe, Caroline! Thanks so much for leaving a review :)
Sam
March 16, 2020 at 7:52 pmOk this is absolutely delicious!! I was skeptical about the carrot top pesto, but WOW! I added a pinch of sugar and about a teaspoon of Worcestershire sauce for some extra flavor- but other than that this is a great salad. I made the veggies with Cajun seasoning for a little kick, which was great too. I cannot wait to make this again!
Sarah
March 22, 2020 at 3:30 pmI’m so glad you liked the recipe! I love that you added Cajun seasoning, that’s one of my favorite spice blends :) Thanks so much for leaving a review!
Brittney Phillips
July 1, 2020 at 4:07 pmHi, I can’t find purple carrots anywhere local to me. Can I use regular orange carrots as a replacement or will it taste drastically different?
Sarah
July 2, 2020 at 3:12 pmRegular carrots will taste the same! Just make sure you get carrots with the leafy tops :)
Brittney Phillips
July 2, 2020 at 4:06 pmThanks so much! I’ve tried your other recipes before and they were amazing so I’m really looking forward to trying this one too!
Suzanne
September 5, 2020 at 4:25 pmThis looks so good! What a great combination of healthy and filling flavors!
Sarah
September 6, 2020 at 11:05 amThank you! :)
Vanessa
September 5, 2020 at 4:27 pmThanks for sharing! Does it keep long?
Sarah
September 6, 2020 at 11:05 amI think it would keep in the fridge for 3-4 days! Just make sure you reheat it well :)
Suzanne
January 5, 2021 at 4:17 pmThis looks so good! What a great lunch meal prep for the week!
Sarah
January 6, 2021 at 12:18 pmThank you! :)
Vanessa
January 5, 2021 at 4:19 pmThanks for sharing! The potatoes are a fun addition! Do you use them in any other salads?
Sarah
January 6, 2021 at 12:18 pmYou can add the potatoes to virtually anything! Try them tossed in a garden salad with your favorite dressing, or with a bowl of rice. They’d also be great in my vegan power bowl recipe! :) Hope this helps!
Katie
January 7, 2021 at 11:04 pmThis has been one of my go to recipes for a few years! I like to double the roasted vegetables to make sure I have leftovers.
Sarah
January 14, 2021 at 12:16 pmI’m so glad you like this recipe! It’s one of my favorites as well :) Thank you so much for leaving a review!
tim
January 19, 2021 at 7:09 pmGreat recipe. I don’t see avocado listed in the recipe but I’m glad it was pictured because it brought all the ingredients together. Wonderful and will be making this one again!
Sarah
January 24, 2021 at 2:33 pmI’m so glad you liked the recipe Tim! Thanks for leaving a review :)
Ashley
June 21, 2022 at 11:28 amI was wondering if anyone was going to mention the avocado lol. I love avocado so I’m glad to hear someone added it and it was good.
Suzanne
July 20, 2021 at 4:29 pmThis looks so good! What a healthy and filling lunch meal prep for the week !
Sarah
July 21, 2021 at 11:33 amThanks Suzanne! :)
Vanessa
July 20, 2021 at 4:31 pmThanks for sharing! Do you use this pesto in any other recipes?
Sarah
July 21, 2021 at 11:33 amHi Vanessa, I don’t have this pesto specifically written into any other recipes here, but I’d recommend it in this vegan pesto chickpea bowl or this pesto pasta bake, if you’re vegetarian. Hope this helps :)
The Best Kale Salads Ever
August 3, 2021 at 8:25 pm[…] Click Here […]
15 Seriously Filling Salads You Can Meal Prep This Week | The Everygirl
October 13, 2021 at 3:25 pm[…] 5. Kale Salad with Pesto […]
Madeline Kavalow-Huie
August 26, 2022 at 7:40 pmOne of – if not the best – salad I have EVER made. My whole family adores it! I’m usually not a fan of carrots, but the way they are cooked makes them taste just like sweet potatoes! And the crunchiness is just to die for.
Sarah
September 26, 2022 at 12:00 pmI’m so glad you and the fam like the recipe!! Thanks for leaving a review :)
Lindsay
September 26, 2022 at 12:15 pmI love this recipe!! Can you supply nutritional information for it, please?
Kelsey
December 30, 2022 at 12:56 pmI am obsessed with this salad. Every time I’m craving a particularly nutrient-dense meal, this is my go to. It’s such a unique combo of flavors, so delicious, and I always feel like I’m doing something good for my body whenever I eat this. Also love when a recipe calls for *every* part of the veggies so mixing it all with a carrot top pesto is perfect. Thanks, Sarah!
Sarah
January 1, 2023 at 11:54 amThanks so much for this kind comment!! I love using the whole veggie too :)