Cleanse Kale Salad

15 30 461
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 4
Cleanse Kale Salad
Health Rating


2 beet(s) Beets, raw (sliced)
1/4 cup Cranberries, dried
6 cup chopped Curly kale
1 squash Delicata squash (seeds removed, sliced)
1 tbsp Extra virgin olive oil (for dressing)
1 tbsp Extra virgin olive oil
1 bulb(s) Fennel (thinly sliced)
1 clove(s) Garlic (minced, for dressing)
2 whole lemon(s) Lemon juice
2 tbsp Lemon juice (for dressing)
1/3 cup Pumpkin seeds (pepitas)
1 dash Salt (to taste, for dressing)
1 dash Sea salt
4 tbsp Tahini (for dressing)
1/3 cup Walnuts


1. Preheat oven to 350°F. On a parchment lined baking sheet, combine the squash and beets with a tablespoon of olive oil and a large pinch of salt. Toss well and bake until tender, about 15-20 minutes.

2. While the vegetables bake, prepare the rest of the salad. In a large bowl, combine the kale, lemon juice and sea salt and massage with clean hands until the leaves are tender. Add the thinly sliced fennel, walnuts, pumpkin seeds, and cranberries. Set aside.

3. Prepare the dressing by combining the dressing ingredients in a small jar with a lid. Shake the jar well to emulsify. Thin to desired consistency with water. Season to taste with salt.

4. Remove the beets and squash from the oven and let cool. Add them to the salad bowl and lightly toss to combine. Serve with tahini dressing drizzled on top.



is an excellent source of vitamin C, iron and calcium

Nutrition Facts

Per Portion

Calories 461
Calories from fat 213
Calories from saturated fat 27.4
Total Fat 23.7 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 10.0 g
Monounsaturated Fat 9.3 g
Cholesterol 0
Sodium 342 mg
Potassium 1843 mg
Total Carbohydrate 55 g
Dietary Fiber 10.9 g
Sugars 16.5 g
Protein 12.8 g

Dietary servings

Per Portion

Fruit 0.4
Meat Alternative 1.0
Vegetables 6.4

Energy sources