This kale detox salad is super nourishing without skimping on flavor. You’ll love the combo of crunchy raw vegetables, marinated mushrooms and roasted Brussels sprouts tossed in a light balsamic dressing.

Have you ever felt like you needed to detox? I usually feel like I need one most after a vacation or a weekend that’s full of indulgences — like wine with the girls on Friday night, date night that includes a decadent dinner on Saturday and a day full of snacking on Sunday.

Feeling this way makes total sense because alcohol, high sugar foods and processed junk can slow down or hinder our digestive systems. Of course our bodies have their own natural detoxification system but sometimes it doesn’t hurt to get back to the basics and help your body with the cleansing process. That’s my goal for the next couple weeks.

Overhead shot of a large bowl with ingredients sliced and spread about the bowl.

This kale detox salad is a great place to start because it’s packed full of delicious foods that contain vital nutrients and are perfect for cleansing. <– It has at least seven of the 14 liver cleanse foods listed in this article.

Close up overhead shot of large salad bowl with ingredients spread around bowl.

And it’s tasty too! The roasted Brussels sprouts and marinated mushrooms add dynamic flavors as well as texture variety so the salad is really satisfying and can easily be enjoyed as a meal.

Overhead shot of large white salad bowl with mixed detox salad.

Just be mindful that a couple of the ingredients can be prepped ahead of time — like marinating the mushrooms and roasting the sprouts. These things do take a bit of time so it might be easier to do them the day/night before and keep the veggies in the fridge until you’re ready to prepare the salad. That’s what I did and it worked out great because the veggies were already cool. That said, adding warm brussels sprouts to the salad is delicious as well!

Overhead shot of single serving of detox kale salad with sliced avocado on top.

PS- You don’t have to be in need of a detox to enjoy this salad! It’s a great salad to add to your everyday routine.

Overhead shot of single serving of detox kale salad with sliced avocado on top. Wooden spoon is on the side of the bowl.

Kale Detox Salad

  • Author: Brittany Mullins
  • Prep Time: 60 mins
  • Cook Time: 0 minutes
  • Total Time: 1 hour
  • Yield: 3


This kale detox salad is loaded with crunchy raw vegetables, marinated mushrooms and roasted Brussels sprouts toss in an easy balsamic dressing. 


  • 1 bunch of lacinato kale, de-stemmed and chopped into bite size pieces
  • 4 ounces baby mixed greens, spinach or 4 additional ounces of kale
  • 1 cup chopped red cabbage
  • 2 carrots, peeled and cut into thin ribbons with a vegetable peeler (affiliate link) or spiralized
  • 1 cup cooked black beans
  • 4 small (or 2 large) portobello caps, sliced
  • 1/2 red bell pepper, chopped or sliced
  • 1 bunch Brussels sprouts, ends trimmed and quartered
  • 23 teaspoons olive or avocado oil
  • 1/4 cup raw sunflower seeds
  • 1 avocado, sliced

Balsamic Dressing:

  • 1/4 cup balsamic vinegar
  • juice of 1/2 a lemon
  • 2 Tablespoons olive oil
  • 2 Tablespoons maple syrup
  • 1 teaspoon minced garlic
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground pepper


  1. Marinate the mushrooms: simply whisk together all ingredients for the dressing in a bowl and place mushrooms into the bowl to marinate. Stir occasionally (or shake if you’re using a sealable container) to make sure all the pieces are getting coated in the dressing. The mushrooms should marinate anywhere from 1 hour to overnight.
  2. Roast the sprouts: Preheat oven to 375°. Toss chopped brussels sprouts in 2-3 teaspoons of oil and sprinkle on a little salt and pepper. Add to a baking sheet and roast for 40-45 minutes (tossing occasionally) or until brussels sprouts are tender and brown.
  3. After marinating the mushrooms, add the mushrooms and remaining dressing into a large bowl with all the rest of the salad ingredients.
  4. Mix everything together. A large tupperware container works great for this because you can put the lid on it and shake all the ingredients to mix them up, but if you don’t have one, stirring everything together in a big salad bowl with a spoon will work.
  5. You can let the salad marinate a bit more before serving (this will help to soften the kale a bit) or you can serve immediately. To serve, place salad portion on a plate or bowl and top with an extra slice of avocado and a sprinkle of sunflower seeds.
  6. Leftovers can be stored in the fridge for 2-3 days. You should be able to get at least 2-3 large salads out of it.


  • Calories: 484kcal
  • Sugar: 21g
  • Sodium: 464mg
  • Fat: 26g
  • Saturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 18g
  • Protein: 16g
  • Cholesterol: 0

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  1. The nutrition info indicates the salad has 21 g of sugar. I see there is maple syrup in the dressing and carrots in the salad, what else is contributing to the sugar content? 21g seems high.

  2. I just finished making this! It made a HUGE batch of salad, so I am really looking forward to eating this over the next few days!

  3. OMG this looks insane! Probably the healthiest recipe I’ve seen in a while but it looks so delicious! Way to make those hard to eat veggies into an amazing meal! Thanks ????

  4. Hi I’ve been trying to sign up for your emails but can’t get it to submit. Just discovered your site and great info and recipes. Please advise what the 7 Day Detox is and how I can get signed up. Thanks

  5. I just made this for my family and it was delish! Had it for dinner with roasted sweet potatoe wedges. Yummy !

    Thanks for a great recèpe to add to my book 🙂

  6. I have been meaning to make this salad for some time, and tonight I finally did! It was delicious! My family said “I am full in a good way” 🙂

  7. Would love to hear more about this cleanse! I’ve been looking for a whole foods cleanse to try out and this one sounds like it could be perfect!

  8. I am anxious to hear more about your cleanse. I find the whole idea fascinating, but I have never done one myself because so many “cleanses” require you to take a million and one supplements. I am a real food kind of girl 🙂 This salad looks delish, and I am especially intrigued by the dressing. Yum, and thanks for sharing!

  9. I just had a really excellent raw kale salad last night, and I’m thinking I might want to experiment with them on my own. I like the combination of ingredients in this salad, and how it’s hearty enough to make ahead of time and have on hand for lunches, etc. I think I could even give marinated mushrooms a go – not really a fan of them raw, but they do sound good with that dressing.

  10. Hi Brittany! I always love your creative salad recipes 🙂 I did my own 7 day detox too after the Christmas break and felt so much better afterwards. Your body really does thank you for it! I’m like you though, sometimes I like to detox every now and then after a night out with my girlfriends or if I’ve been travelling and haven’t been 100% on my best eating behaviour. I checked out the conscious cleanse and will definitely give it a go next time I need a detox.

    Thanks again!

  11. I was thinking about beets on a salad and wanting to try brussel sprouts so this kills two birds with one stone! How long do you roast the beets and brussel sprouts?

  12. Gorgeous salad! If I’ve been away for a day or two I tend to feel a little sluggish due to being out of routine and eating foods I wouldn’t normally but a day of eats with salads just like this and lighter refreshing food and I’m back to my old self no time 🙂 Happy Friday!

  13. This salad looks absolutely deliscious! I always wondered how people eat raw portabellos…duh, marinate them! I will absolutely be trying this recipe. Thank you for sharing.

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