Seasons Detox Salad

This vibrant salad features two vinegars, enhancing flavor while supporting healthy body responses. Paired with hearty greens, fresh herbs, citrus, robust veggies, and a toasted bean, seed, and nut blend, they’re a refreshing, nutrient-packed boost.

Serves 4 

Ingredients:

Toasted Bean, Seed & Nut Blend: 

¼ cup canned chickpeas, drained, rinsed, and dried 

2 tablespoons sliced almonds 

1 tablespoon pepitas 

1 teaspoon chia seeds 

1 teaspoon sesame seeds 

1 tablespoon Blood Orange Infused Olive Oil 

1 teaspoon Spiced Maple Rub 

Vinaigrette: 

2 tablespoons Apple Cider Vinegar 

2 tablespoons Honey Ginger White Balsamic 

¼ cup Blood Orange Infused Olive Oil 

1 tablespoon Dijon mustard 

1 tablespoon honey or agave 

2 cups fresh kale, chopped 

2 cups shredded Brussels sprouts or cabbage 

2 cups radicchio, chopped 

2 each carrots, shaved 

1 each grapefruit, cut into segments 

¼ cup fresh scallions, chopped 

¼ cup fresh cilantro leaves 

Instructions 

Preheat the oven to 350°F and line a small baking sheet with parchment paper. Combine chickpeas, almonds, pepitas, chia seeds, sesame seeds, Blood Orange Infused Olive Oil olive, and Spiced Maple Rub in a medium bowl. Transfer the bean and nut mixture to the prepared baking sheet, spreading it in an even layer. Bake for 10 to 15 minutes or until toasted. Remove from the oven and set aside to cool at room temperature. 

To make the vinaigrette, whisk together the Apple Cider Vinegar, Honey Ginger Balsamic, Blood Orange Infused Olive Oil, mustard, and honey in a medium bowl. Refrigerate until ready to serve. 

Place the kale, shredded Brussels sprouts, and radicchio in a large bowl, toss to combine, and transfer to a serving bowl or platter. Top the salad with shaved carrots, grapefruit segments, scallions, cilantro, and bean, seed & nut blend. Drizzle the salad with vinaigrette or serve the vinaigrette on the side.