Well Plated · by Erin Clarke★ 4.8 (11)
Detox Salad
NUTRITION · PER SERVING30M COOK
CAL 27%·PRO 42%
CARBS 68G50% OF CAL
14G FIBER0G ADDED12G INTRINSIC42G OTHER12G TOTAL SUGAR
FAT 24G40% OF CAL
2G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty grain salad of farro, kale, chickpeas, and roasted vegetables with tart cherries and walnuts. Colorful and satisfying with a lemon vinaigrette, it's a filling vegetarian main that works for summer.
mainamericansalad🥄 saucepandairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1/2 cup uncooked farro (or quinoa)
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly squeezed lemon juice, (about 1 large or 2 small lemons)
- 1 teaspoon kosher salt, (plus additional for cooking the farro)
- 1 large bunch kale leaves ((about 10 to 12 ounces) destemmed and chopped)
- 1 cup pitted cherries (halved)
- 1 can chickpeas ((15 ounces) rinsed)
- 1/4 cup finely chopped red onion
- 1 can artichoke hearts ((14 ounces) rinsed and sliced into quarters if large)
- 1/2 cup toasted walnut halves (roughly chopped)
At a glance
PER SERVING · TIME 30M
CAL 27%·PRO 42%
CARBS 68G50% OF CAL
14G FIBER0G ADDED12G INTRINSIC42G OTHER12G TOTAL SUGAR
FAT 24G40% OF CAL
2G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 559mg
- Total sugar
- 12g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 810mg
- Calcium
- 223mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 559MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.