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. I show you how to make a gorgeous (and delicious) Pink Tahini Dressing, with all natural ingredients. Enjoy this salad anytime you’re looking to get back on track and craving a fun, colourful spin on winter produce!
Course
Main Course
Prep Time25minutes
Cook Time45minutes
Total Time1hour10minutes
Servings6
AuthorJustine
Ingredients
New Year Detox Salad
Roasted Vegetables
3beets
4carrots
1/2a red onion
2tbspolive oil
1tbspmaple syrup
1tbspapple cider vinegar
Himalayan pink salt freshly cracked pepper to taste
Salad
4cupsof spinach / arugula mixture
1pomegranate
4sprigs green onion
2apples
4celery stalks
1/8cuppepitas
Pink Tahini Dressing
1/2cuptahini
1/2cupwater
Juice from 1 lemon
1/2tspHimalayan pink salt
1/4tspfreshly cracked pepper
1/4tspcayenne pepper
2garlic cloves
1tbsp100% pure maple syrup
2tbspapple cider vinegar
6piecesof cooked beet
Instructions
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.
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.
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.
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.
Prepare your Pink Tahini Dressing by adding all ingredients to your Vitamix (or similar) and blending until smooth.
Pour the dressing over your salad or serve it separately, so guests can dress their own salads. Serve immediately.