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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. 
Prep Time4 hrs 30 mins
Cook Time50 mins
Total Time5 hrs 20 mins
Course: Entrée, Salad
Cuisine: plant-based, Vegan
Servings: 4

Ingredients

  • 1/3 cup thinly-sliced red onion
  • 3/4 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
  • 1/4 cup extra-virgin olive oil
  • 1/4 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.