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You are here Home » The Hearty Detox Salad | Vegan

5 Comments · May 13, 2014

The Hearty Detox Salad | Vegan

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This vegan hearty detox salad is just as delicious as it is nourishing. It's packed with flavor and full of detoxifying ingredients like kale, apple cider vinegar, tahini, and lemon. Lacinato kale—massaged with a creamy lemon-shallot dressing to break down its tough exterior and infuse it with flavor—is tossed with farro, tomatoes, and pickled red onions to create a salad that is both savory and bright. Roasted portobello mushrooms are served alongside to add an earthy heartiness to this dish. 

Vegan Hearty Detox Salad

I hope you are all having a wonderful start to your week! After a weekend filled with lots of tasty food, late night conversations with my family, red wine, and chocolate, I've been replenishing my energy sources with pints of green juice and this amazing detox salad. Can I just say that I'm obsessed with this salad? So obsessed that I've made it twice in the last four days. Cray.

Remember that time I talked about recipe ideas coming to me in the middle of the night? You know, the weird pancake-puddle and beet-cookie ideas? Well, this one came to me mid headstand in yoga class last week. Nothing like a headrush to get those creative ideas flowing. In reality, I think I was just really hungry because I went straight from work to yoga and missed my typical afternoon smoothie snack, but we can pretend that headstands = creative recipe thoughts. In fact, I'm actually writing this post while in a handstand. Ha. Not. That would be dangerous. Don't do that.

This detox salad is so delicious and nourishing. It's hearty, packed with flavor, and full of detoxifying ingredients like kale, apple cider vinegar, tahini, and lemon.

Lacinto kale is massaged with a creamy lemon-shallot dressing to break down its tough exterior and infuse it with flavor. The kale mixture is then tossed with farro, tomatoes, and pickled red onions to create a salad that is both savory and bright. Roasted portobello mushrooms are served alongside to round everything out and add an earthy heartiness to this dish. Each and every ingredient in this salad is full of good-for-you vitamins and minerals to nourish your body from the inside out all while being incredibly flavorful. Tasty, detoxifying perfection.

Mushroom and Farro Detox Salad

Mushroom and Farro Detox Salad

Mushroom and Farro Detox Salad

Mushroom and Farro Detox Salad

Mushroom and Farro Detox Salad

Mushroom and Farro Detox Salad

Mushroom and Farro Detox Salad

Mushroom and Farro Detox Salad

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5 from 3 votes

The Hearty Detox Salad | Vegan

This vegan hearty detox salad is just as delicious as it is nourishing. It's packed with flavor and full of detoxifying ingredients like kale, apple cider vinegar, tahini, and lemon. Lacinato kale—massaged with a creamy lemon-shallot dressing to break down its tough exterior and infuse it with flavor—is tossed with farro, tomatoes, and pickled red onions to create a salad that is both savory and bright. Roasted portobello mushrooms are served alongside to add an earthy heartiness to this dish. 
Course Entrée, Salad
Cuisine plant-based, Vegan
Prep Time 4 hours 30 minutes
Cook Time 50 minutes
Total Time 5 hours 20 minutes
Servings 4

Ingredients

  • ⅓ cup thinly-sliced red onion
  • ¾ cup apple cider vinegar
  • 1 cup uncooked farro
  • 4 medium portobello mushrooms
  • 4 cups lacinato kale, stemmed and thinly sliced
  • 1 cup cherry tomatoes, quartered
  • 3 tablespoons minced shallots
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons white wine vinegar
  • 1 tablespoon tahini
  • ¼ cup extra-virgin olive oil
  • ¼ teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 1 tablespoons Bragg's Aminos or soy sauce

Instructions

  • Pickle the red onions overnight by adding them to an airtight jar and pouring the apple cider vinegar over top. Refrigerate for at least 4 hours or overnight. After they've pickled, chop the red onions and set aside.
  • Preheat oven to 400 degrees Fahrenheit.
  • Thoroughly rinse the farro and add to a medium pot along with three cups of water. Bring to a boil, reduce heat, cover, and simmer for 30-35 minutes or until tender. Drain and set aside.
  • Clean, de-stem, and scoop out the gills of the portobello mushrooms. Place all four, gill-side-down, on a large baking sheet lined with parchment pepper. Sprinkle with the tops with salt and pepper and roast for 20-25 minutes or until tender. Let cool and slice.
  • To make the dressing, add minced shallots, lemon juice, white wine vinegar, tahini, olive oil, sea salt, and black pepper to a bowl and whisk together.
  • To assemble the salad, add the sliced lacinto kale to a large bowl and pour the dressing over top. Massage the dressing into the kale for 1-2 minutes. It will seem like there is too much dressing, but there are plenty more ingredients to add!
  • Add in the cooked farro, cherry tomatoes, chopped red onion, and aminos or soy sauce. Toss the farro salad until the dressing is evenly distributed.
  • To plate, scoop a mound of the farro salad onto a plate and gently layer a sliced portobello alongside the salad. Serve and enjoy.
  • Refrigerate leftovers.

 

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Comments

  1. Celeste Jackson says

    May 13, 2014 at 1:20 pm

    5 stars
    This is delicious and satisfying. Makes a great side or perfect for lunch.

    Reply
    • Ashley says

      June 13, 2014 at 2:01 pm

      Thank you!

      Reply
  2. Cocopetitpois says

    May 18, 2014 at 6:04 pm

    5 stars
    I haven't tried it yet, but I will! I just wanted to tell you how great your pictures look! :)

    Reply
    • Ashley says

      May 19, 2014 at 7:03 pm

      Thanks so much! I can't wait to hear your feedback when you try it! This is one of my new favorites :)

      Reply
  3. Beachy says

    June 03, 2016 at 10:44 pm

    5 stars
    I loved the flavour of the salad, but I had to make some subs...I used quinoa instead of faro, I grilled asparagus on the bbq instead of tomatoes, added cucumber with skins on and radishes , added walnuts and I already had curly kale so I didn't use the lacinto kale. It really was delicious. I am looking forward to the leftovers , I kept the leftover dressing on the side to avoid it being too soggy the next day. Very very happy with the results and will use this recipe again for healthy lunches next week. Thank you

    Reply

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