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Kale Detox Salad w/ Pesto

A vibrant, nutrient-packed salad that combines fresh kale, roasted vegetables, chickpeas, and a flavorful pesto.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 bunch tops of carrots vibrant and sweet
  • 1 lb fingerling potatoes cut into rounds
  • 3-4 large purple carrots cut into rounds
  • 1 can (15 oz) chickpeas drained and rinsed
  • a few handfuls lacinato kale sliced thin
  • 1 cup cooked brown rice hearty and filling
  • sliced jalapeño optional for spice
Dressing and Seasonings
  • 1/4 cup extra virgin olive oil fragrant and rich
  • 1/4 tsp salt for seasoning
  • 1/4 tsp pepper to taste
  • 1 tsp dried parsley aromatic and earthy
  • 1 tsp dried basil fragrant and herbal
  • 1/2 tsp garlic powder for depth of flavor
  • a few sprinkles dried thyme adds herbal note
  • a generous drizzle olive oil for coating veggies
Pesto
  • 1 cup fresh basil leaves for the pesto
  • 1/4 cup olive oil for pesto
  • 1/2 tsp salt to taste
  • 1/4 tsp pepper to taste
  • 1/2 lemon juice to enhance flavor
Garnish
  • to taste tsp sesame seeds for crunch

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Wash and dry the carrots and fingerling potatoes. Cut both into rounds about 1/4 inch thick.
  3. In a large bowl, combine the chopped potatoes, carrots, and chickpeas. Drizzle olive oil over the mixture and sprinkle with the spices. Mix well.
Cooking
  1. Spread the vegetable and chickpea mixture onto a baking sheet lined with parchment paper. Bake for about 45-50 minutes until golden and tender.
  2. While the veggies are roasting, prepare the pesto by blending basil, garlic, olive oil, lemon juice, salt, and pepper in a food processor until smooth.
Assembly
  1. In a large bowl, mix the sliced lacinato kale with the pesto until evenly coated.
  2. Add the roasted vegetables and chickpeas along with the cooked brown rice into the bowl. Toss gently until combined.
  3. Serve the salad in bowls and sprinkle with sesame seeds.

Notes

Customize your vegetables based on seasonal availability, and feel free to use store-bought pesto for convenience.