New Year Detox Salad with Pink Tahini Dressing // JustineCelina.com
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NEW YEAR DETOX SALAD WITH PINK TAHINI DRESSING

I can’t seem to get enough beets lately — especially roasted beets! Do you guys go through intense phases with food, too? This salad combines all the winter produce I love, in one huge superfood salad. My New Year Detox Salad with Pink Tahini Dressing is overflowing with ultra-clean, nourishing ingredients, antioxidants, and tons of plant-based protein to help keep your new year health and nutrition goals on track. Oh, and the dressing is bright pink! Remember how I mentioned I’ve been feeling inspired by pink hues lately? In this recipe, I show you how to make a gorgeous (and delicious) Pink Tahini Dressing, with all natural ingredients. Stay tuned for a fresh, fun and colourful spin on winter produce!


New Year Detox Salad with Pink Tahini Dressing // JustineCelina.com

Do you think it’s a little overboard that I’ve already started incorporating 2016’s colour trends into my food?! Haha. I can’t really help it — when I’m inspired by something it seems to creep it’s way into to all my passions, including food! I’ve been loving pink hues in fashion, beauty and design lately, so it was really only a matter of time before I started eating them, too! Hey, we eat with our eyes first, right?

New Year Detox Salad with Pink Tahini Dressing // JustineCelina.com

I came up with this recipe just after the holidays this year, when I was craving some serious vegetables! Don’t get me wrong — I fully enjoy every last bite of decadent holiday food. But my body is so used to eating a plant-based diet that after the holidays are over, I find myself needing massive amounts of veggies. Life is all about balance, right? I tested this recipe for about a week when I was visiting my family (who are brutally honest with me!), and everyone loved it — even the picky eaters.

New Year Detox Salad with Pink Tahini Dressing // JustineCelina.com

This salad is chock full of tons of nourishing, detoxifying ingredients like beets, carrots, pomegranates, apples, celery, pepitas, spinach and arugula! I love to eat a big salad for dinner when my body is screaming for healthy fuel. That’s exactly why this recipe was created — to pump your body full of all the good things, while helping to flush and detoxify your digestive system! I finalized the recipe on New Years Day, and thought it set the perfect tone for what you can expect to see in the FOOD category here at JustineCelina this year — hence it’s name. 

New Year Detox Salad with Pink Tahini Dressing // JustineCelina.com

The dressing recipe took awhile to perfect. But now, everytime I make it, I want to drink it straight from my Vitamix! It’s my first tahini-based dressing, and I love the way it turned out. I’m sure you’ve probably guessed the mystery ingredient that gives it it’s bright pink hue — beets! In the last phases of my recipe testing I decided to add a few roasted beets pieces into the dressing. It blended up into a beautiful, creamy pink shade — perfectly balanced with the natural sweetness and earthiness that beets provide.

New Year Detox Salad with Pink Tahini Dressing // JustineCelina.com

Tahini-based dressings are a great way to add clean, plant-based protein to vegan and vegetarian dishes. But, tahini can be quite bitter, so it has to be balanced with enough sweetness and acidity to make it sing. My Pink Tahini Dressing includes powerhouse detoxifying ingredients like apple cider vinegar, garlic, cayenne pepper and a healthy splash of fresh lemon juice. It’s sweetened naturally by 100% pure maple syrup and roasted beets. If you’ve never tried tahini, it’s just sesame seed paste — and it’s widely available at Canadian grocery stores. It’s a versatile ingredient that I love having in my kitchen!

New Year Detox Salad with Pink Tahini Dressing // JustineCelina.com


NEW YEAR DETOX SALAD WITH PINK TAHINI DRESSING


Serves 4 – 6

New Year Detox Salad

New Year Detox Salad with Pink Tahini Dressing // JustineCelina.com

Ingredients

Roasted Vegetables

• 3 beets
• 4 carrots
• 1/2 a red onion
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• Himalayan pink salt freshly cracked pepper to taste

Salad

• 4 cups of spinach / arugula mixture
• 1 pomegranate
• 4 sprigs green onion
• 2 apples
• 4 celery stalks
• 1/8 cup pepitas

New Year Detox Salad with Pink Tahini Dressing // JustineCelina.com

Instructions

1. Start by chopping the beets and carrots into bite-sized pieces. Slice the red onion into rings. Add these ingredients to a 9 x 12″ Pyrex dish. Season liberally with olive oil, salt and pepper, maple syrup and a splash of apple cider vinegar.

New Year Detox Salad with Pink Tahini Dressing // JustineCelina.com

2. Roast the veggie mixture at 325 °F for 45 minutes, or until veggies are tender. Around the 20 minute mark, stir veggies and rotate the dish.

New Year Detox Salad with Pink Tahini Dressing // JustineCelina.com

3. While the veggies are roasting, prepare the salad platter. Start by laying down a bed of spinach and arugula. Then, chop and arrange the rest of the salad vegetables, saving a place for the roasted veggie mixture.

New Year Detox Salad with Pink Tahini Dressing // JustineCelina.com

4. Once the roasted veggies have cooled slightly, top the salad platter with them. I like to do this while the veggies are still slightly warm. Then, sprinkle the salad with a garnish of pomegranate arils, green onions and pepitas.

New Year Detox Salad with Pink Tahini Dressing // JustineCelina.com


Pink Tahini Dressing

New Year Detox Salad with Pink Tahini Dressing // JustineCelina.com

Ingredients

• 1/2 cup tahini
• 1/2 cup water
• Juice from 1 lemon
• 1/2 tsp Himalayan pink salt
• 1/4 tsp freshly cracked pepper
• 1/4 tsp cayenne pepper
• 2 garlic cloves
• 1 tbsp 100% pure maple syrup
• 2 tbsp apple cider vinegar
• 6 pieces of cooked beet

New Year Detox Salad with Pink Tahini Dressing // JustineCelina.com

Instructions

1. Add all ingredients to your Vitamix (or similar) and blend until smooth.

New Year Detox Salad with Pink Tahini Dressing // JustineCelina.com

2. Pour the dressing over your salad or serve it separately, so guests can dress their own salads. Serve immediately.

New Year Detox Salad with Pink Tahini Dressing // JustineCelina.com


NEW YEAR DETOX SALAD WITH PINK TAHINI DRESSING
Serves 6
This salad combines all the winter produce I love, in one huge superfood salad. My New Year Detox Salad with Pink Tahini Dressing is overflowing with ultra-clean, nourishing ingredients, antioxidants, and tons of plant-based protein to help keep your new year health and nutrition goals on track!
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Roasted Vegetables
  1. • 3 beets
  2. • 4 carrots
  3. • 1/2 a red onion
  4. • 2 tbsp olive oil
  5. • 1 tbsp maple syrup
  6. • 1 tbsp apple cider vinegar
  7. • Himalayan pink salt freshly cracked pepper to taste
Detox Salad
  1. • 4 cups of spinach / arugula mixture
  2. • 1 pomegranate
  3. • 4 sprigs green onion
  4. • 2 apples
  5. • 4 celery stalks
  6. • 1/8 cup pepitas
Pink Tahini Dressing
  1. • 1/2 cup tahini
  2. • 1/2 cup water
  3. • Juice from 1 lemon
  4. • 1/2 tsp Himalayan pink salt
  5. • 1/4 tsp freshly cracked pepper
  6. • 1/4 tsp cayenne pepper
  7. • 2 garlic cloves
  8. • 1 tbsp 100% pure maple syrup
  9. • 2 tbsp apple cider vinegar
  10. • 6 pieces of cooked beet
For the Salad
  1. Start by chopping the beets and carrots into bite-sized pieces. Slice the red onion into rings. Add these ingredients to a 9 x 12" Pyrex dish. Season liberally with olive oil, salt and pepper, maple syrup and a splash of apple cider vinegar.
  2. Roast the veggie mixture at 325 °F for 45 minutes, or until veggies are tender. Around the 20 minute mark, stir veggies and rotate the dish.
  3. While the veggies are roasting, prepare the salad platter. Start by laying down a bed of spinach and arugula. Then, chop and arrange the rest of the salad vegetables, saving a place for the roasted veggie mixture.
  4. Once the roasted veggies have cooled slightly, top the salad platter with them. I like to do this while the veggies are still slightly warm. Then, sprinkle the salad with a garnish of pomegranate arils, green onions and pepitas.
For the Dressing
  1. Add all ingredients to your Vitamix (or similar) and blend until smooth.
  2. Pour the dressing over your salad or serve it separately, so guests can dress their own salads. Serve immediately.
JustineCelina https://justinecelina.com/
New Year Detox Salad with Pink Tahini Dressing // JustineCelina.com


STILL HUNGRY? MORE SALAD RECIPES


Pomegranate Hibiscus Salmon Salad

Tangled Thai Salad with Ginger Peanut Sauce

Nectarine Basil Salad with Pineapple Balsamic Vinaigrette

Crudité Style Niçoise Salad

New Year Detox Salad with Pink Tahini Dressing // JustineCelina.com

What foods can’t you get enough of this winter? I have one more pink-themed recipe coming up with beets and then I think I’ll have my beet fix! Edit: my Blushing Beet Juice recipe is now live. If you try my New Year Detox Salad with Pink Tahini Dressing, let me know how you like it and tag me on Instagram, Twitter or Facebook. Use the hashtag #justinecelinarecipes in your recreations so I can find them! I also have a board on Pinterest for my recipes, if you care to follow along for inspiration. Have a fantastic weekend, everyone!

New Year Detox Salad with Pink Tahini Dressing // JustineCelina.com


Thank you to The Calgary Herald, The FeedFeed and Domino Magazine for featuring this recipe.


Disclaimer: This post is not sponsored, and contains my genuine thoughts and recommendations. JustineCelina uses affiliate and referral links, which allow me to receive a small commission when you make a purchase through one of my links. Your purchases help to support JustineCelina.com!

 

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20 Comments

  • Reply POMEGRANATE HIBISCUS SALMON SALAD + MY PHOTO STYLING PROCESS - Justine Celina January 29, 2016 at 8:45 am

    […] New Year Detox Salad with Pink Tahini Dressing […]

  • Reply Samantha January 29, 2016 at 9:26 am

    Tahini paste is such a great ingredient; I love how you used it in a salad dressing. And the cayenne is a nice touch to pep it up a bit!
    I also get food obsessed. Dedication to the cause?

    • Reply Justine January 29, 2016 at 10:09 am

      It totally is, right? I need to experiment more with Tahini paste. What foods are you obsessed with right now, Samantha?

  • Reply suki January 29, 2016 at 9:43 am

    tahini is a great addition 🙂 and the pink color 🙂 dressing is something i have never seen anywere…

    • Reply Justine January 29, 2016 at 10:09 am

      Thanks so much, Suki! I always strive to use ingredients in new ways in my kitchen. 🙂 I’m glad you liked the recipe!

  • Reply OutinVancouver January 29, 2016 at 9:45 am

    Love this! And the colourful pictures. Will have to try this soon!

    • Reply Justine January 29, 2016 at 10:10 am

      Thank you, Hannah! I’d love your feedback if you try the recipe. Have a fantastic weekend!

  • Reply Trish January 29, 2016 at 10:25 am

    I love everything about this salad. I love beets. Love that the veggies are roasted. And love the pink dressing.

    • Reply Justine January 29, 2016 at 10:31 am

      Thanks so much, Trish! If you try it, please let me know how you like it!

  • Reply Lily from GastroSenses January 29, 2016 at 10:59 am

    Love this recipe. I am always looking for different dressings that are a great match with the salad ingredients. Plus it’s pink, so definitely a score!

    • Reply Justine January 29, 2016 at 11:13 am

      Haha, thanks Lily! The dressing could be totally customized with different flavours, but you just need to keep the sweet / savoury / acidity / heat ratio right, if that makes sense. Throwing the roasted beets into the dressing at the last minute definitely made the entire recipe! Gotta love the experiments that work out. 🙂

  • Reply Alanna at One Tough Cookie January 29, 2016 at 8:42 pm

    This salad is stunning, Justine! It’s wonderful to see so many winter ingredients coming together to create such a vibrant, fresh looking dish. Particularly well-needed advice this time of year!

    • Reply Justine January 29, 2016 at 9:11 pm

      Thanks so much, Alanna! Your compliments always mean so much, because I think your work is absolutely beautiful! Loved your collab post this week. Have an awesome weekend!

  • Reply CARROT CASHEW ZOODLES WITH CRISPY SESAME TOFU - Justine Celina March 10, 2016 at 7:18 pm

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  • Reply ROASTED SWEET POTATO FRIES WITH LEMON TAHINI SAUCE - Justine Celina April 7, 2016 at 5:59 pm

    […] couldn’t be easier to make and it can be on your table in less than 45 minutes! Ever since my New Year Detox Salad with Pink Tahini Dressing recipe I’ve been experimenting with tahini-based sauces and dressings and really enjoy them […]

  • Reply FESTIVE VEGAN SALAD WITH CRANBERRY DIJON VINAIGRETTE - JustineCelina December 19, 2016 at 11:53 pm

    […] fill you in on a little secret: beets are the best natural food colouring you’ll ever find (case in point). Not only are the crazy good for you, they’re also crazy beautiful and responsible for […]

  • Reply Amanda Orlando January 11, 2017 at 12:58 pm

    I like the pink tahini dressing! What a nice way to dress up a salad. I often add tahini or sunflower seed butter to give things a nutty taste while still being nut-free. This salad looks beautiful <3

    • Reply Justine January 11, 2017 at 2:37 pm

      Thanks so much, Amanda! I just love the earthiness and beautiful pink hue beets bring to the tahini dressing. This salad is still a staples in our home, almost 1 year later. 🙂 I really appreciate you stopping by.

  • Reply CURRIED WINTER VEGETABLES WITH ROASTED ACORN SQUASH (+ MY 200th BLOG POST!) - JustineCelina January 13, 2017 at 8:49 pm

    […] New Year Detox Salad with Pink Tahini Dressing […]

  • Reply Nourishing Recipes for the New Year - Cooking in my Genes January 3, 2018 at 9:33 pm

    […] New Year Detox Salad with Pink Tahini Dressing from Justine Celina […]

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