Carrageenan Free Turmeric Kale & Quinoa Detox Salad
This vibrant bowl is everything a hearty salad should be — colorful, satisfying, and packed with ingredients that actually do something. Roasted sweet potato brings caramelized sweetness, massaged curly kale adds a tender, earthy base, and fluffy quinoa makes it filling enough to stand on its own as a full meal. The golden turmeric-ginger dressing ties it all together with a bright, citrusy kick that clings to every leaf and grain. Carrageenan, a thickener commonly found in bottled dressings and some packaged foods, is completely off the table here — this dressing is whisked together from scratch using olive oil, fresh lemon juice, raw honey, and spices, so you know exactly what's in it. Creamy avocado slices and crunchy pumpkin seeds finish the bowl with contrasting textures that make each forkful genuinely exciting. It's the kind of recipe that looks impressive on the table but comes together with straightforward techniques and a single sheet pan. Whether you're meal-prepping for the week or serving it fresh, this salad holds up beautifully and delivers serious flavor without any shortcuts.
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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.
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