Kale Detox Salad with Roasted Brussels Sprouts and Marinated Mushrooms Recipe
This Kale Detox Salad is a nutrient-packed, vibrant dish loaded with fresh vegetables, roasted Brussels sprouts, marinated mushrooms, and a zesty balsamic dressing. Perfect for a healthy lunch or side, it combines hearty kale with crunchy cabbage, sweet carrots, creamy avocado, and protein-rich black beans. The marinated mushrooms add depth of flavor while roasting the Brussels sprouts brings out a delicious caramelized taste, making this salad both detoxifying and satisfying.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 3 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
Salad Ingredients
- 1 bunch of lacinato kale, de-stemmed and chopped into bite size pieces
- 4 ounces baby mixed greens (spinach or 4 additional ounces of kale)
- 1 cup chopped red cabbage
- 2 carrots, peeled and cut into thin ribbons or spiralized
- 1 cup cooked black beans
- 4 small (or 2 large) portobello caps, sliced
- 1/2 red bell pepper, chopped or sliced
- 1 bunch Brussels sprouts, ends trimmed and quartered
- 2-3 teaspoons olive or avocado oil
- 1/4 cup raw sunflower seeds
- 1 avocado, sliced
Dressing and Marinade Ingredients
- 1/4 cup balsamic vinegar
- Juice of 1/2 a lemon
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon minced garlic
- 1 teaspoon dijon mustard
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground pepper
Instructions
- Marinate the mushrooms: Whisk together all the dressing ingredients including balsamic vinegar, lemon juice, olive oil, maple syrup, minced garlic, Dijon mustard, sea salt, and ground pepper in a bowl. Add the sliced portobello mushrooms to the bowl and coat them thoroughly with the dressing. Stir occasionally, or shake if using a sealable container. Let marinate for 1 hour to overnight to absorb flavors.
- Roast the Brussels sprouts: Preheat your oven to 375°F (190°C). Toss the quartered Brussels sprouts with 2-3 teaspoons of olive or avocado oil and season lightly with salt and pepper. Spread them on a baking sheet, then roast for 40-45 minutes, tossing occasionally, until they are tender and caramelized with browned edges.
- Combine salad ingredients: Once the mushrooms have finished marinating, add them along with the remaining marinade into a large bowl. Add the kale, baby greens, chopped red cabbage, carrot ribbons, cooked black beans, red bell pepper, and roasted Brussels sprouts.
- Mix the salad: Toss all the ingredients together well to ensure everything is evenly coated with the dressing. Use a large tupperware container with a lid for easy shaking, or mix thoroughly with a spoon in a large salad bowl.
- Serve: You may let the salad marinate further to soften the kale, or serve immediately. Portion the salad onto plates or bowls, then top each serving with additional avocado slices and a sprinkle of raw sunflower seeds for added texture and flavor.
- Store leftovers: Keep any leftover salad in the refrigerator for 2-3 days in an airtight container. This recipe yields 2-3 large portions that can be enjoyed as subsequent meals.
Notes
- The kale softens as it sits with the dressing, so letting the salad marinate longer enhances the texture and flavor.
- If you don’t have portobello mushrooms, cremini mushrooms or other meaty mushrooms could be substituted.
- You can substitute the black beans with chickpeas or another cooked legume of choice.
- Use fresh lemon juice for the best flavor in the dressing.
- Roasting Brussels sprouts brings out natural sweetness; do not skip roasting even if short on time.
- Whole sunflower seeds add great crunch, but toasted seeds can also be used for extra nutty flavor.
- Adjust salt and pepper quantity to taste depending on your preference.
