Kale Detox Salad w/ Pesto


Carrot Top Pesto

  • Tops of 1 Bunch Carrots
  • 1/4 Cup Extra Virgin Olive Oil
  • 1/4 Tsp Salt
  • 1/4 Tsp Pepper
  • Juice from 1/2 a Lemon

Roasted Veg

  • 1 Lb Fingerling Potatoes cut into rounds
  • 3-4 Large Purple Carrots cut into rounds
  • 1 15 oz Can Chickpeas drained and rinsed
  • A Generous Drizzle of Olive Oil
  • 1 Tsp Salt
  • 1 Tsp Pepper
  • 1 Tsp Dried Parsley
  • 1 Tsp Dried Basil
  • 1/2 Tsp Garlic Powder
  • Few Sprinkles of Dried Thyme

The Rest of the Salad

  • A Few Handfuls Lacinato Kale Sliced Thin
  • 1 Cup Cooked Brown Rice
  • Sliced Jalapeño if desired
  • Sesame Seeds if desired


  1. Preheat oven to 425 degrees F.
  2. Prep vegetables - wash and dry carrots and potatoes. Cut both into rounds (disks), about 1/4 inch thick.
  3. In a bowl, combine chopped potatoes, carrots, and chickpeas. Add in olive oil and spices, and mix well until everything is evenly coated.
  4. On a baking sheet lined with parchment paper, bake vegetables + chickpeas for 45-50 minutes. When they're done cooking, remove from oven and let cool.
  5. While vegetables are cooking, make pesto - combine all ingredients into a food processor and process on high until a slightly smooth pesto is formed.
  6. In a bowl, mix thinly sliced lacinato kale and pesto until kale is evenly covered. Then, add in roasted vegetables + chickpeas and brown rice. Mix well until everything is evenly combined.
  7. Serve in bowls and top with sesame seeds.
  8. Enjoy!

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