Healthy Detox Salad

This is a healthier alternative to the cleanse. This healthy salad recipe is packed with vegetables, avocado, and seeds. It’s full of vitamins, minerals, antioxidants, and more. Except for the avocado, everything can be made ahead of time. For extra color and crunch, you can add a beet to your salad if you like them.


Ingredient Checklist


Instructions Checklist
  • Pre-heat the oven to 425°F (220°C) with the rack in the middle position. Spread the squash on a sheet pan 18×13 inches (46×33 cm) and drizzle with olive oil, turmeric, cumin, and season with salt. Use your hands to combine the ingredients and then spread the squash across the pan.
  • Bake for 15 minutes or until the bottom is lightly browned. Then, scrape the pieces under with a metal spatula that’s angled toward the bottom of your pan. Next, toss the pieces around and spread them out. Do not force the pieces to come out of the pan. You’ll end up with a mangled squash pan. Instead, cook them for 5 minutes more, then turn the heat off. Cook the squash for 10 minutes more after tossing it. Let cool.
  • In a small bowl combine the grapeseed oil vinegar, yogurt and maple syrup. Season with salt and pepper. You can also combine all the ingredients in a small bowl. Cover it with a lid and shake vigorously. Make sure to check the seasonings. Dip a piece of kale into the dressing. Once the dressing is absorbed, shake off any excess and then check the seasonings.
  • Combine the kale and Brussels sprouts with the pumpkin seeds, roasted squash, and roasted squash in a large bowl. Toss the salad in enough dressing to coat it. Save any extra dressing for another purpose. Make sure to check the seasonings. Mix the avocado with the rest of the ingredients and toss it again.


Tip: Make-Ahead Tip – Keep the dressing and salad covered in the fridge for up to three days.

Tip: Staggered serving: The salad can be left undressed and covered for up to two hours at room temperature. As needed, mix the avocado and dressing together.

Nutrition Facts

Serving Size: 1/4 of a recipe Exchanges5 1/2 fat, 2 1/2 vegetables, 1/2 other carbohydrate and 1/2 starch

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