Rye Free Turmeric Kale & Quinoa Detox Salad

Total time45 min

Prep time20 min

Cook time25 min

Rye Free Turmeric Kale & Quinoa Detox Salad

This vibrant bowl is the kind of salad that actually fills you up and leaves you feeling genuinely good afterward. Roasted sweet potato brings caramelized warmth, massaged curly kale adds a satisfying chew, and fluffy quinoa ties everything together with a hearty, protein-rich base. The golden turmeric-ginger dressing — bright with fresh lemon juice and a touch of raw honey — coats every leaf and grain in bold, earthy flavor without relying on any grain-based thickeners or fillers. Creamy avocado slices, crunchy pumpkin seeds, and ribbons of red cabbage and carrot make each forkful a little different from the last. Every single ingredient here is naturally free from rye, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. It works beautifully as a standalone lunch or as a hearty side alongside grilled protein, and the components can be prepped ahead so assembly takes just minutes.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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