I love salads at any time of year. I feel that my body naturally craves vegetables, especially when I’ve been eating a lot of starchy foods. The body is intuitive and knows what it needs. Today I needed greens, and lots of veggies. This detox salad bowl was exactly what I needed! This beet chicken salad has so many glorious ingredients, including beets (of course), pickled carrots, sauerkraut, spinach, purple cabbage, avocado, goji berries and even sunflower seeds.
This detox salad features almost all the colours of the rainbow. I’m a firm believer in eating the colours of the rainbow. How can those vibrantly coloured foods not be doing your body wonders? Honestly! I also really love to eat food that looks beautiful and colourful. I think it makes the process of eating that much more enjoyable. There’s just as much of an emotional component to eating as there is a physiological component.
We are always subconsciously (or consciously) setting intentions when we eat our food. If we look down at our food, and it doesn’t look appetizing to us but we need to eat it, then it may not be the most nourishing meal. On the other hand, if we are served a bright array of colourful foods (like this cleansing salad) that are neatly and beautifully placed on our plates, then we may start to feel quite good about the meal we are about to consume. All that good energy gets infused into the meal and we feel more nourished and satisfied. I’m all about spreading that good juju! This beautiful, cleansing beet chicken salad is a great way to get that good energy!
This beet chicken salad has everything you could want in a detox salad. It’s got all that wonderful colour and wholesome, fresh ingredients. The beets will help to promote detoxification in the body and cleanse the blood, and the sauerkraut is a great source of probiotics to provide the gut with beneficial bacteria to keep your flora happy. You really can’t go wrong here! Not to mention, this is easily one of the best detox salads I’ve ever tried. It made me feel light, yet nourished and energized. I highly encourage you to give it a go, and let me know your thoughts.
Notes About The Recipe
You should be able to find goji berries at most major grocery stores nowadays. However, if you are still struggling to find them, check out your local health food store. They should definitely have goji berries there. If not, there’s always good ol’ Amazon. The ones I use are from Botanica health. I think most goji berries I’ve tried have tasted the same to me. I love using goji berries as a topper in this detox salad because it adds a bit of crunch. Goji berries are also packed with antioxidants and are considered to be a superfood.
This salad contains sauerkraut and pickled carrots which give it a very refreshing and zingy flavour. I love adding sauerkraut or pickled vegetables to salad. Fermented foods really enhance the flavour of a dish, and they also help you better digest the food you are eating. Even adding small amounts of fermented foods, such as sauerkraut to your meals each day can make a world of a difference on your overall digestion.
To make this salad vegetarian, simply just omit the chicken. For a vegan version, you can omit the chicken and the cheese. Swap the chicken for chickpeas, and you’ve got another delicious salad! Nutritional yeast would also be really yummy on this salad as well.
The beets in this detox salad will turn everything purple, including your bowl. It will look fun and pretty and as if someone splattered purple paint all over your food, but it will be worth it because of how wonderful you will feel after you consume this delightful green goodness!
For more recipes like this detox salad recipe, check out my recipe page here.
Detox Salad Bowl with Beets & Purple Cabbage
- 2-3 cups spinach, rinsed
- 1/2 beetroot, grated
- 2 tbsp sauerkraut
- 1/4 cup purple cabbage, chopped
- 1/4 cup pickled carrots, sliced lengthwise (regular carrots would work fine here too. you can grate them and add them in)
- 2 chicken breasts, cooked (opt out of the chicken if vegetarian/vegan)
- 1 tbsp cajun spice
- 1 tbsp extra virgin olive oil, for baking
- 1/2 avocado, sliced
- 1 tbsp sunflower seeds
- 2 tbsp herbed goat cheese feta
- 2 tbsp goji berries
- 2 tbsp chopped green onion
- 2 tbsp extra virgin olive oil
- 2 tbsp dijon mustard
- 2 tbsp maple syrup
- 1 tsp apple cider vinegar
- pinch of salt
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and place chicken breasts on sheet.2. Drizzle chicken on both sides with extra virgin olive oil, and cajun spice. Cook chicken for 20-25 minutes or until done.3. Start by rinsing and draining your spinach. Place in a big bowl.4. Prepare your veggies. Slice beetroot in half and grate into small pieces. Add to salad.5. Chop purple cabbage into small chunks. Add to salad.6. Once chicken is done, slice into thin pieces and place on top of salad.7. Add in your pickled carrots, avocado, sunflower seeds, goji berries, goat cheese feta and then top with green onion.8. Prepare your vinaigrette. Place olive oil, maple syrup, dijon mustard, apple cider vinegar and salt in a mason jar and give it a good shake.9. Drizzle over salad and serve. Enjoy!