Almond Free Turmeric Kale & Quinoa Detox Salad
This vibrant bowl is the kind of salad that actually earns the word "detox" — not because of any gimmick, but because every ingredient is genuinely doing something. Massaged curly kale forms the hearty base, softened just enough to lose its raw bite while holding up beautifully against the warm, caramelized sweet potato and fluffy quinoa. The golden turmeric-ginger dressing ties it all together with a bright, citrusy kick that makes the whole thing feel alive rather than virtuous and boring. Creamy avocado, crunchy pumpkin seeds, and ribbons of red cabbage and carrot add texture and color in every forkful. For anyone navigating tree nut allergies, this recipe is a genuinely satisfying find — the crunch and richness come entirely from pumpkin seeds and avocado, with no almonds or nut-based ingredients anywhere in the bowl. Everything here is whole, recognizable, and easy to source without label anxiety. It's the kind of meal you'll want to make on a Sunday and eat all week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the roasted sweet potato
- 1 medium sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 2 tbsp extra-virgin olive oil, divided
- ¼ tsp salt
- ¼ tsp black pepper
For the quinoa
- ¾ cup quinoa, rinsed
- 1 ½ cups water
- ¼ tsp salt
For the salad
- 1 bunch curly kale (about 8 oz), stems removed, leaves torn into bite-sized pieces
- 1 tbsp extra-virgin olive oil
- ¼ tsp salt
- 1 large avocado, pitted and sliced
- ½ cup shredded red cabbage
- ½ cup shredded carrots
- ⅓ cup raw pumpkin seeds
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 1 tsp raw honey
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 1 clove garlic, finely minced
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the sweet potato cubes on a large baking sheet, drizzle with 2 tbsp olive oil, and season with 1/4 tsp salt and 1/4 tsp black pepper. Toss to coat, then spread in a single layer. Roast for 22–25 minutes, flipping once halfway through, until the edges are golden and the cubes are tender when pierced with a fork.
- 2
While the sweet potato roasts, combine the rinsed quinoa, 1 1/2 cups water, and 1/4 tsp salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and cook for 13–15 minutes, until the water is fully absorbed and the quinoa tails have unfurled. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!