Monday just gave me a knowing wink, then passed me a giant serving of this Detox Salad with cherries, kale, and artichokes.
I’m not sure who told Mr. Monday about my Friday night bar bill or showed him the recycling bin after Saturday’s party at the lake, OR how he found out about Sunday night’s barbecue bonanza (for the record, the Crockpot Ribs were suburb).
Somehow, Monday has a way of cajoling me into atoning for my weekend excesses. It’s as if the “M” on my calendar stands for “Make Amends.”
On Mondays, I drink and Cleansing Apple Avocado Smoothie and begin to restore the equilibrium of my digestive system.
Thanks to wonderful, nutrient-rich meals like this super summer detox salad (and this Spinach Strawberry Salad with Balsamic Poppy Seed Dressing), I feel happy and satisfied while completing the task.
5 Star Review
“I just want you to know that I make this salad EVERY SINGLE WEEK when cherries are available and it is my ALL TIME FAVORITE thing to eat.”— Lisa —
How to Make a Detox Salad
If you’re suspicious of stereotypical juice-based detoxes like I am, then this detox salad is for you (this Beet Salad is another good one to try). This filling summer salad is LOADED with antioxidant-rich foods resulting in a hearty salad bursting with texture, good-for-you-ingredients, and fresh summer flavor.
- Kale. Regarded as one of the most nutrient-dense foods on the planet, a serving of kale will give you a powerful punch of vitamin K, vitamin A, vitamin C, and manganese. (For another kale-packed recipe, try this Kale and Brussels Sprouts Salad.)
- Cherries. Not just for Cherry Crisp, these little summer jewels are rich in antioxidants and known for their anti-inflammatory properties.
- Walnuts. Loaded with healthy fats, omega-3s, and powerful antioxidants, walnuts bring more than just crunch to this summer salad party.
- Farro. I love the subtle nutty flavor and chew farro lends this salad (and this Italian Farro Salad). Plus it provides an excellent source of protein, fiber, and nutrients like magnesium, zinc, and some B vitamins too.
- Artichokes. An unexpected addition that pairs surprisingly well with the cherries. Artichokes also bring a daily dose of folate to the table along with vitamins C, vitamin K, potassium, and iron.
- Chickpeas. One of my forever favorite plant-based proteins that make any vegetarian dish more filling and satisfying (like this Mediterranean Chickpea Salad).
- Red Onion. For a little zip and bite (as my 7 Layer Salad can attest).
- Lemon. When mixed with olive oil and a pinch of salt makes the easiest healthy salad dressing that brightens the salad and gives it LIFE!
- Cook the farro as directed by the package directions.
- Whisk together the olive oil, lemon juice, and 1/2 teaspoon salt until well combined.
- Pour the lemon dressing over the warm farro, then toss to coat.
- Add the kale, cherries, chickpeas, red onions, and artichokes to the farro and toss to combine. Finish with walnuts. ENJOY!
If time allows, place the detox salad in the refrigerator for 20 minutes before serving to allow the kale to tenderize slightly.
Make Ahead and Storage Tips
- To Make Ahead. Chop all the vegetables up to 1 day in advance and store them in the refrigerator.
- To Store. Place leftover salad in an airtight storage container in the refrigerator for up to 4 days. I actually thought it tasted even better leftover, after the kale had mellowed and softened a bit.
Monday, give me all the knowing looks you like—I’ve got a forkful of summer detox salad, and I’ll dominate any stare down.
Frequently Asked Questions
Sure! If you don’t have kale on hand or don’t enjoy it, you may swap it for a different dark leafy green of your choice. If you plan to have leftovers, keep in mind that most other greens will not hold up as well as kale once dressed and tossed into a salad. For best results, only add dressing to the portion you plan to eat immediately.
Feel free to customize this salad to your taste preferences and what’s in season in your region. Other readers have reported adding sliced avocado, white beans, sliced green apples, pistachios, pecans, and craisins to this salad.
- 1/2 cup uncooked farro or quinoa
- 1/4 cup olive oil
- 1/4 cup freshly squeezed lemon juice, about 1 large or 2 small lemons
- 1 teaspoon kosher salt, plus additional for cooking the farro
- 1 large bunch kale leaves (about 10 to 12 ounces) destemmed and chopped
- 1 cup pitted cherries halved
- 1 can chickpeas (15 ounces) rinsed
- 1/4 cup finely chopped red onion
- 1 can artichoke hearts (14 ounces) rinsed and sliced into quarters if large
- 1/2 cup toasted walnut halves roughly chopped
- Place the farro in a medium saucepan with 1 1/2 cups water and 1/4 teaspoon salt. Bring to a boil, reduce heat, then simmer uncovered, stirring occasionally, until the water is absorbed and the farro is tender, about 25 minutes. Transfer to a large serving bowl. While the farro cooks, prepare the other ingredients.
- In a small bowl or measuring cup, briskly whisk together the olive oil, lemon juice, and 1/2 teaspoon salt until well combined.
- Pour the dressing over the warm farro, then toss to coat.
- Add the kale, cherries, chickpeas, red onions, and artichokes and toss to combine. Sprinkle the walnuts over the top. If time allows, place in the refrigerator for 20 minutes to allow the kale to tenderize. Enjoy.
- TO STORE: Leftover summer detox salad will keep in the refrigerator for up to four days.
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