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 the holidays, a vacation or a weekend that’s full of indulgences.

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.

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 contains vital nutrients and are perfect for cleansing. It has at least seven of the 14 liver cleanse foods listed in this article.

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.

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.

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

Ingredients Needed:

  • Lacinato kale – I prefer Lacinato kale (also known as Dinosaur kale, Black kale or Tuscan Kale) for this salad, but you can use curly kale if that’s all you can find.
  • mixed greens or spinach – or additional kale
  • red cabbage – green cabbage works too
  • carrots
  • black beans 
  • portobello caps
  • bell pepper – I prefer red, but any color works.
  • Brussels sprouts
  • raw sunflower seeds – I love the nuttiness and crunch that the raw sunflower seeds add to this salad, but I bet any seed or nut would be delicious.
  • avocado
  • balsamic vinegar
  • olive or avocado oil
  • lemon juice
  • maple syrup
  • garlic
  • dijon mustard
  • sea salt
  • ground pepper

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

What to Pair With This Salad

This salad would be a great vegetarian side option for a weeknight meal or you could double the recipe and bring it to a cookout or potluck. You could also turn this salad into a meal-sized salad by adding some protein. It’d be delicious topped with chickpeas, tempeh, tofu or my apple cider vinegar chicken.

Storage and Make Ahead Tips

This salad will keep for 2-3 days in an airtight container in the fridge. Some of the ingredients can be prepped ahead of time – like the dressing and 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 and dressing 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.

More Kale Salads:

If you make this kale detox salad be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!

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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
  • Diet: Vegan


This kale detox salad is loaded with crunchy raw vegetables, marinated mushrooms and roasted Brussels sprouts tossed 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 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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Recipe rating

    1. Nancy Flaherty
      March 17, 2018 AT 5:16 am

      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. Jennifer Flood
      June 28, 2017 AT 12:17 pm

      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!

      1. Brittany Mullins
        June 28, 2017 AT 8:12 pm

        Yay! Enjoy, Jenni!

    3. Becky @ abeaslife
      May 26, 2017 AT 10:58 pm

      Wow, this kale salad looks killer! You did such an amazing job at plating it too!

      Super impressed.

      Thanks for the awesome recipe.

    4. Izzy Bruning
      May 24, 2017 AT 6:28 pm

      This looks so yummy!
      Izzy | Pinch of delight

      1. Brittany Mullins
        May 24, 2017 AT 6:45 pm

        Thanks Izzy!! It’s so good!

    5. Ashley Diana
      May 24, 2017 AT 6:07 pm

      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 ????

      1. Brittany Mullins
        May 24, 2017 AT 6:46 pm

        Awww. Thanks Ashley. I hope you get a chance to try this! 🙂

    6. Shelby Taussig
      May 22, 2017 AT 3:48 pm

      This looks delicious! I totally feel the urge to have “detoxifying” meals on Monday evenings after indulging on the weekend. This recipe looks filling and so so tasty. I will definitely be putting this together soon. I also created a detox meal that you could check out here –

      Thank you for your beautiful recipes! <3

    7. Emily @ Pizza and Pull-ups
      May 22, 2017 AT 2:48 pm

      What a beautiful looking salad!

      1. Brittany Mullins
        May 22, 2017 AT 3:01 pm

        Thanks Em!!

    8. jordan @ dancing for donuts
      May 22, 2017 AT 1:58 pm

      i’ve been so in love with mushrooms lately, but haven’t tried marinating them yet! this salad has so many incredible flavors, i can’t wait to try it!

    9. Juliette | Namastay Traveling
      May 22, 2017 AT 12:48 pm

      I was at wedding this weekend in New York which meant non stop bagels and goodies. This is hte perfect meal to get me back on track! It’s *almost* too beautiful to eat 🙂

    10. MJ
      May 28, 2016 AT 11:00 am

      Looks delicious. Would like more recipes.

    11. Kathleen
      November 19, 2015 AT 4:04 pm

      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

    12. Rebekah Wilson
      March 30, 2014 AT 3:01 pm

      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 🙂

      1. Brittany Mullins
        March 30, 2014 AT 3:04 pm

        So glad to hear that you liked it Rebekah. 🙂

    13. Alina
      October 7, 2013 AT 10:33 pm

      This looks great! I just made four servings for this week’s lunches, and I’m looking forward to trying it.

    14. Gwen
      May 6, 2013 AT 8:07 pm

      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” 🙂

      1. Brittany Mullins
        May 6, 2013 AT 8:25 pm

        Yay! So glad you that were able to make it today and enjoyed it. 🙂

    15. Therapeutic Wholefoods
      January 30, 2013 AT 11:02 pm

      Wow this salad looks amazing!, definately going to try this soon, pity its hard to buy kale in Australia! will have to hunt around for it 🙂

    16. holly
      January 30, 2013 AT 8:02 pm

      this looks AMAZING! i WILL be making this.

    17. Alissa N
      January 28, 2013 AT 2:36 pm

      Yum!! This has all of my favorite ingredients in one salad, it doesn’t get better than that!!! Delicious!!

    18. emma
      January 28, 2013 AT 6:59 am

      wow! now that’s what i call a salad! 🙂 delicious!

    19. Lauren @ vegology
      January 27, 2013 AT 10:52 am

      Wow, this salad looks amazing! I love all the color! Will definitely be trying this soon.

    20. jeannie
      January 27, 2013 AT 9:05 am

      love it!!!!! thank you so much for this recipe…..your ausome!!!!!

    21. Alex
      January 26, 2013 AT 9:52 pm

      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!

    22. Tara | Treble in the Kitchen
      January 26, 2013 AT 7:04 am

      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!

    23. Marianne
      January 25, 2013 AT 10:55 pm

      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.

    24. Nat @ The Apple Diaries
      January 25, 2013 AT 8:28 pm

      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!

    25. Jill
      January 25, 2013 AT 3:02 pm

      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?

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