This kale detox salad is the perfect meal for a cleanse, made with whole, real ingredients. Made with a mouthwatering carrot top pesto and roasted vegetables.
Prep Time15minutes
Cook Time45minutes
Total Time1hour
Servings2as a Main, 3-4 as a Side
Ingredients
Carrot Top Pesto
Tops of 1 Bunch Carrots
1/4CupExtra Virgin Olive Oil
1/4TspSalt
1/4TspPepper
Juice from 1/2 a Lemon
Roasted Veg
1LbFingerling Potatoescut into rounds
3-4Large Purple Carrotscut into rounds
1 15ozCan Chickpeasdrained and rinsed
A Generous Drizzle of Olive Oil
1TspSalt
1TspPepper
1TspDried Parsley
1TspDried Basil
1/2TspGarlic Powder
Few Sprinkles of Dried Thyme
The Rest of the Salad
A Few Handfuls Lacinato KaleSliced Thin
1CupCooked Brown Rice
Sliced JalapeƱoif desired
Sesame Seedsif 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!
Recipe Notes
If you can't find lacinato (Tuscan) kale, any other hardy green will do - like chard, regular kale, or collard greens.
Also, for this recipe I use my Cuisinart Food Processor (affiliate link). This food processor is great and I use it in my kitchen multiple times a week. I highly recommend it!