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You are here: Home / Salad / “Sweetgreeny” Detox Salad with Detox Tahini Dressing

“Sweetgreeny” Detox Salad with Detox Tahini Dressing

By Flora & Vino 3 Comments

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Revitalize and reset with this fresh salad mix packed with fiber-rich vegetables, fresh fruit, and  healthy fats, with a creamy detox tahini dressing.

"Sweetgreeny" Detox Salad with Detox Tahini Dressing

Once upon a time, Sweetgreen had a killer Detox Salad on the menu.

Fresh greens, sweet pears, spicy broccoli, creamy avocado, toasty walnuts, crunchy red onion, and a zippy lemon ginger dressing.

I was in love.

How’s that for the beginning of a salad fairytale?

As with all seasonal things, it disappeared too quickly and I’ve been missing it ever since.

Don’t worry, this story totally ends with a happily ever after for both your mind and body.

I decided this January to make my own copycat version of my favorite seasonal salad, with a commemorative title and an easy oil-free tahini drizzle.

This “Sweetgreeny” Detox Salad with Detox Tahini Dressing is packed with all the feel good (and taste good) veggies and fruits, lively spices and herbs, and a light tahini dressing to tie it all together.

I loved this Detox Salad so much during its “debut” that I introduced my parents to Sweetgreen for the first time while it still had a home on the menu.

It’s just the kind of salad you want to eat, share, and repeat.

Now, friends, we can eat some form of it all year round.

I don’t usually reach for fruit to throw into my salad, but I love the way the sweet pears cool down the heat of the sriracha baked broccoli in this one.

I’m also a total sucker for all the healthy fats around lunch time, and the combination of walnut and avocado is something out of my dreams.

"Sweetgreeny" Detox Salad with Detox Tahini Dressing

The word “detox” comes with all sorts of connotations around this time of year, some negative and some positive.

For this recipe’s purposes– don’t overthink it!

This mix is just a feel good blend of whole foods that makes ME feel good, and I hope it makes YOU feel good, too.

I’m no doctor, but I do know that all of these ingredients have their claim to fame helping your body achieve its best “ness”.

So munch away and enjoy feeling like the star of your own Marvel movie, at least for the afternoon.

"Sweetgreeny" Detox Salad with Detox Tahini Dressing

Enjoy this “Sweetgreeny” Detox Salad with Detox Tahini Dressing whenever you’re craving a fresh lunch or light entree.

I like to prepare my dressing, sriracha baked broccoli, and toasted walnuts in advance, along with chopped up the red onion, pears, and avocado so that I can easily throw them together for lunches during busy weeks.

For extra protein, try adding baked tofu, chickpeas, or more nuts and seeds.

If you love heat, try adding an extra squirt of sriracha straight into your bowl!

"Sweetgreeny" Detox Salad with Detox Tahini Dressing

If you make this “Sweetgreeny” Detox Salad with Detox Tahini Dressing, let me know!

I’d love to hear what you think.

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

For more fresh salads, check out my Cranberry Quinoa Brussel Sprout Salad with Apple Cider Tahini, Autumn Harvest Salad Bowls with Maple Mustard Tahini and Delicate Pesto Quinoa Power Bowl.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

"Sweetgreeny" Detox Salad with Detox Tahini Dressing

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“Sweetgreeny” Detox Salad with Detox Tahini Dressing


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5 from 1 review

  • Author: Flora & Vino
  • Total Time: 50 mins
  • Yield: 3-4 servings
  • Diet: Vegan
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Description

Revitalize and reset with this fresh salad mix packed with fiber-rich vegetables, fresh fruit, and  healthy fats, with a creamy detox tahini dressing.


Ingredients

Detox Salad

  • 1 head broccoli, chopped into small florets
  • 2 TBSP sriracha
  • avocado oil spray (optional)
  • 1 medium-firm pear, diced (not too ripe!)
  • 1/2 cup raw walnuts
  • 1 TBSP nutritional yeast
  • 1 1/2 – 2 avocados, diced
  • 1 cup red onion, finely chopped
  • 1 bunch of kale, washed and shredded
  • 4 cups of arugula
  • handful of cilantro, roughly chopped

Detox Tahini Dressing

  • 2 TBSP runny tahini
  • 1/4 cup filtered water + more as needed
  • 2–4 TBSP fresh lemon juice
  • 1/4 tsp powdered ginger
  • 1/4 tsp chili powder
  • 1/8 tsp garlic powder
  • Himalayan sea salt, to taste
  • pinch of fresh ground black pepper

Instructions

  1. To make the sriracha baked broccoli, preheat the oven to 350°F and line a large baking sheet with parchment paper.
  2. Add the broccoli florets to a large bowl and spray lightly with avocado oil (optional– if oil-free, skip this step). Next, add 2 Tablespoons of sriracha to the bowl and mix well to make sure the florets are well coated. Add a little more if you love spicy or keep as is for milder flavor.
  3. Bake the broccoli for 25- 30 minutes, until fork tender and golden orange. Remove from the oven, allow to cool slightly, then refrigerate until ready to incorporate into the salad.
  4. To toast the walnuts, spread them in a thin layer on a parchment covered baking sheet and spray with optional avocado oil. Toss with nutritional yeast and bake at 350 degrees F for 8-10 minutes, until fragrant and browned. (Alternatively, you can skip this step and add them in raw, but the nutritional yeast adds depth of flavor.)
  5. While your items are baking, chop up all fruits and veggies and refrigerate until ready for use.*
  6. To create the Detox Tahini Dressing, combine all ingredients in a high speed blender or food processor and blend until well combined, adding more water as needed to reach desired consistency. Start with 2 Tablespoons of lemon juice, taste, and add more for brightness and tartness.
  7. To assemble. fill bowls with a blend of kale and arugula and top with sriracha baked broccoli, pear, walnuts, avocado, red onion, and cilantro. Garnish with Detox Tahini Dressing and serve immediately.
  8. Store the salad contents and dressing separately in the refrigerator for up to one week and reassemble before serving.

Notes

Try tossing your pear and avocado in lemon juice, if saving, to prevent browning.

Recipe inspired by Sweetgreen menu

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Salad, Lunch, Entree
  • Method: Oven-Bake
  • Cuisine: Vegan, Gluten-Free, Oil-Free

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

 

Filed Under: All Food Recipes, Dressings, Dips & Spreads, Gluten-Free, Meal Prep, Oil-Free, Salad

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Easy Vegan Pasta Salad
Delicata Squash Quinoa Power Bowl
Root Veggie Chip Arugula Salad

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Reader Interactions

Comments

  1. Samantha

    June 4, 2019 at 3:18 pm

    This is one of my favorite salads! I recently made it to have on hand as my meal prepped salad for the week. My bundle of lacinato kale was huge so I omitted the arugula which didn’t seem necessary. For added protein I marinated tempeh cubes with balsamic vinegar, fresh chopped garlic, EVOO and soy sauce. It was delicious!

    Reply
    • Flora & Vino

      June 5, 2019 at 7:43 am

      Hi Samantha! So glad you enjoyed it! Yes, I sometimes stick to one green, too, if I don’t have both on hand, I need to try it with that marinated tempeh on top– yum!!! XOXO Lauren

      Reply

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    December 30, 2019 at 10:00 am

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Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

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