Easy Detox Salad



  • 4 cups sliced green cabbage (add any type you like for variety!)

  • 4 cups sliced red cabbage

  • 4 cups sliced kale

*Note: I prefer to slice all of the leafy veggies as thinly as possible OR I even chop them all up in a food processor

  • 1/2 cup chopped parsley

  • 1/2 cup chopped cilantro

  • 1/2 cup toasted pumpkin seeds (I prefer them raw or sprouted)

  • 1 small pomegranate


  • 6 tablespoons extra virgin olive oil

  • 4 tablespoons freshly squeezed lime juice

  • 2-3 tablespoons water

  • 1 tablespoon raw almond butter or tahini (I prefer tahini for this)

  • 1 garlic clove, peeled

  • 1/2-inch piece fresh ginger

  • 1/2 teaspoon sea salt


1. Place all of the ingredients for the salad to a large bowl and toss together.

2. To make the dressing, add all ingredients to a blender and blend until smooth.  Pour dressing over salad and toss together.

This is a healthy way to lightly detox and remain nourished year-round.

Cabbage, kale, and roasted seeds, topped off with a fresh dressing - one of my FAVS!!


Winter Squash, Tahini, and Raddichio Salad with Cardamom


  • 1 acorn squash

  • 2 tsp cinnamon, ground

  • 1 Tbsp honey + 1/4 cup honey

  • 1 Tbsp extra virgin olive oil

  • 1/2 head of raddichio

  • 1/4 cup tahini

  • 1 clove garlic, minced

  • 1/4 tsp pink salt

  • juice of 2 lemons

  • 3 Tbsp warm water

  • 1/4 cup raisins or currants

  • 1/8 tsp cardamom, ground

  • 1/2 cup water

  • 1/4 cup honey

  • mixed greens


  1. Preaheat oven to 450 degrees.

  2. Wash the acorn squash, cut in half, and scoop out the seeds.

  3. Slice the squash into about 24 large crescent shaped slices, leaving the skin on.

  4. Toss the squash with 1 Tbsp of honey, cinnamon, and olive oil.

  5. Place on a lined sheet tray. Transfer the tray to the oven and bake for about 12-15 minutes, or until the squash is lightly charred on the edges and just tender all the way through. Be careful not to overcook. While the squash is cooking, prepare the other ingredients.

  6. To make the raisins, combine them with the remaining honey, water, and cardamom in a small pot.

  7. Bring to a simmer and cook on very low heat for 5 to 10 minutes, or until the raisins have plumped and the sauce has become syrupy. Remove from heat and cool.

  8. To make the dressing, place the minced garlic in a bowl with the salt, lemon juice, and tahini paste, before slowly drizzling in the warm water. If sauce seizes and gets lumpy - simply drizzle in a little more water until the dressing is smooth again. Taste and adjust seasoning if necessary.

  9. To assemble the dish, cut the half head of radicchio into long ribbons, removing the core. Place in a large bowl with the squash. Toss in the raisins and their syrup, and then drizzle the lot with about 3 Tbsp of the tahini dressing.

Jessica's Favorite Fall Salad

Servings: 4


Roasted Squash

  • 1 small acorn squash- cut in half, seeds scooped, sliced width-wise to create half moons

  • 2 tbsp coconut oil or extra virgin olive oil

  • 1 tbsp maple syrup or raw honey (optional)

  • Freshly ground black pepper

Spicy Sunflower Seeds

  • 1/2 tbsp coconut oil or extra virgin olive oil

  • 1 tbsp harissa spice blend

  • 1/4 cup raw sunflower seeds

  • 1 tsp maple syrup

Lemon Poppy Seed Dressing

  • 1 tbsp poppy seeds

  • Juice of 2 lemons

  • 2 tbsps extra virgin olive oil

  • 1 tbsp apple cider vinegar


  • 4 cups mixed seasonal greens (I used mizuna, arugula, red mustard but any good green will do!)

  • 1/4 cup (apple juice sweetened) dried cranberries (optional)


Roasted Squash
Preheat oven to 375. Line two sheet pans with parchment paper. Coat squash with coconut oil, maple syrup, and black pepper in a bowl. Spread squash slices out on sheet pans and roast until golden and caramelized, around 45 minutes

Spicy Sunflower Seeds
Mix together coconut oil, harissa, and maple syrup in a bowl. Toss seeds in oil and spice mixture to evenly coat. Turn down oven to 350. Using one of the same sheet pans from the squash, spread seeds out evenly. Roast for 10 minutes, tossing with a wooden spoon half way through cooking.

Lemon Poppy Seed Dressing
Whisk all ingredients together

Toss salad greens with 3/4 of the lemon poppy seed dressing. Arrange sliced squash over greens. Scatter the cranberries and sunflower seeds over greens and squash. Top with the remaining dressing.

Sprouted Lentil Salad

Prep Time

5 minutes


Prep Notes



  • 4 cups sprouted lentils

  • ½ red onion, minced

  • ¼ cup minced parsley

  • 4 handfuls of spinach, chopped into bite-sized pieces

  • 2 Roma tomatoes, diced

  • 2-3 tablespoons red wine vinegar, to taste

  • 3-4 tablespoons olive oil, to taste

  • Sea salt to taste

  • ½ cup cubed or crumbled cheese (sharp cheddar or feta)



1. Combine all ingredients except cheese in a large bowl. 

2. Let sit for at least 30 minutes before serving to allow flavors to meld.

3. Add cheese and serve.



Red Cabbage Coleslaw


  • 4 cups thinly sliced red cabbage (about ½ of an average-sized head)

  • 1 tsp. unrefined sea-salt

  • 1 medium-sized cucumber, (peeled and seeded if you like), and thinly sliced (about 1 cup)

  • 1 cup fresh spinach

  • 1 red bell pepper, thinly sliced (add slivered carrots too if you want!)

  • 1 to 2 tsp. minced jalapeño pepper

  • ¼ cup apple cider vinegar + 1/4 cup olive oil

  • 2 tsp. maple syrup, or more to taste (optional)

  • 2 tsp. minced fresh ginger, (optional)

  • 1 cup chopped fresh cilantro (I love this but leave out if you don't-- same goes for adding scallions or red onion)



  1. Mix cabbage with salt in medium bowl. Place plate on top of cabbage, and weight with heavy can. Let stand 30 minutes to soften cabbage.

  2. Stir in cucumber, spinach, red bell pepper and jalapeño.

  3. Mix vinegar, maple syrup, olive oil and ginger, if using, in small bowl.

  4. Add to cabbage mixture, and mix well. Let stand 30 minutes at room temperature to allow flavors to blend before serving.

Quinoa Salad


4-6 Servings



  • 1 c Red Quinoa

  • 2 c Vegetable stock or water

  • 2 c Cauliflower, roasted

  • 2 c Dinosaur Kale, cleaned and chopped

  • 1/2 c Sliced Almonds, toasted

  • 1/2 c Golden Raisins, rehydrated

  • 1/4 c Parsley, chopped

  • 1/4 c Mint, chopped


  • 1/4 c Lemon Juice

  • 1/4 c Apple Cider Vinegar

  • 1/2 c Olive Oil

  • 1 tbsp. Whole grain Mustard

  • 1 tsp Salt

  • 1 tsp Pepper



In a medium sauce pan bring vegetable stock and quinoa to a boil, then cover and reduce to a simmer fo 15 minutes or until all the liquid has been absorbed. Set aside and allow to completely cool. 

In a small bowl combine the ingredients for the dressing and whisk together until combined, set aside. In a large bowl combine the cooled quinoa, kale, almonds, cauliflower, herbs and mix until combined. Add the dressing and serve immediately.

Pressed Napa Cabbage, Carrot and Black Sesame Salad

Prep Time

40 minutes


Prep Notes


Cooking Time



6 servings



  • 1/2 medium napa cabbage, very thinly sliced

  • 1 large carrot, grated

  • 1 tsp sea salt

  • Juice of 1/2 lemon

  • 1/4 cup black sesame seeds



  1. Toss the cabbage and carrot in a bowl and rub salt into them.

  2. Place a clean paper towel over the vegetables and add another bowl on top of the towel to press the water out of the vegetables. Feel free to add additional dishes as weights. Press the vegetables for 30 minutes or longer.

  3. Once salad is pressed, rinse the salt off by filling the bowl with water and drain well.

  4. Add lemon juice and mix so that salad is evenly coated.

  5. Top with sesame seeds.

Mason Jar Salad

Prep Time

10 minutes


Prep Notes



First layer: Dressing. It goes in first to keep it away from delicate ingredients. 

Second layer: Firmer items. Next add your crisp vegetables, beans and/or proteins. These guys can sit on the dressing and hold their own. 

Third layer: Lighter ingredients. Here go your tomatoes, grains and fruit. 

Fourth layer: Greens. Bring on the lettuce and dark greens. They’re far from the dressing and placed toward the top to keep them from getting soggy or weighed down.

Fifth layer: Crunchy bits. Finish up with anything you want to keep crisp (that’s you, nuts and seeds). 

Once everything is in the jar, cover it and refrigerate. When you’re ready to eat, simply shake it up.





Late Summer Corn Salad

Prep Time

20 minutes


Cooking Time

10 minutes



6 people



  • 4 ears of corn

  • 1/2 small red onion, diced

  • 1/2 green bell pepper, chopped

  • 1/2 red bell pepper, chopped

  • 1/2 bunch cilantro, minced

  • 1 tablespoon olive oil

  • Juice of 1 lemon

  • Sea salt and pepper to taste



  1. Boil corn in a large pot for 5-10 minutes.

  2. Remove from pot and cool by running under cold water.

  3. Cut kernels from the cobs and place in a large mixing bowl.

  4. Finely dice the onion and peppers, mince the cilantro and add to the bowl with the corn.

  5. Add oil, lemon juice, salt and pepper.

  6. Mix well.

Dandelion Salad with Warm Hazelnut Vinaigrette

Prep Time

10 minutes


Prep Notes


Cooking Time

5 minutes



4 people



  • 2 large bunches dandelion greens

  • 2 tablespoons high quality olive oil

  • 3 cloves garlic, minced

  • 1/4 cup or more hazelnuts, coarsely chopped

  • 1 tablespoon balsamic vinegar (I prefer apple cider vinegar, your choice)

  • Sea salt and pepper to taste



  1. Wash greens, remove stems and chop into 3/4-inch pieces.

  2. Place greens in a large mixing bowl.

  3. Gently heat oil in a sauté pan on medium (never over heat olive oil—treat it delicately : ).

  4. Add garlic and nuts, stirring constantly for 2 minutes.

  5. Stir in vinegar, salt and pepper.

  6. Pour the gently warmed vinaigrette over the greens and toss well.

Black-Eyed Pea Salad

Prep Time

10 minutes


Prep Notes

Bean Soaking Time: 4-8 hours


Cooking Time

40 minutes



4 servings



  • 1 cup black-eyed peas

  • 2-3 cups water

  • 1 tbsp whole grain or dijon mustard

  • juice of 1/2 lime

  • 1 tbsp apple cider vinegar

  • 2 tbsps extra virgin olive oil

  • 1/3 cup sun-dried tomatoes, finely chopped

  • 1/4 cup parsley, diced

  • 1/2 tsp sea salt, or more to taste

  • lettuce, arugula or spinach leaves (optional)



  1. If using dried peas, pour the black-eyed peas into a bowl and cover with fresh water. Leave to soak for at least 4 hours, preferably overnight.

  2. Rinse and drain beans. Add beans and water in a pot with a lid and bring to a boil. The water should be about one inch higher than the beans. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape and leave to cook for about 40 minutes or until tender. Add more water, if necessary, until beans are tender.

  3. Drain beans.

  4. To make the dressing, whisk together the mustard, lime juice, vinegar, salt and oil in a bowl.

  5. In a large bowl, combine the beans, sun-dried tomatoes, and parsley. Pour some of the dressing over the beans (about half) and mix well. Add more dressing and/or sea salt to taste. This salad is delicious on its own or served over lettuce, arugula or spinach leaves. You can toss the greens with any leftover dressing, or with a little more olive oil.