Autumn Detox Salad with Creamy Ginger-Cilantro Dressing

Ali Segersten (author) Nov 05, 2016
Average Recipe
Prep Time
25 minutes
Wait Time
3 hours
Cook Time
30 minutes

Serve this salad as a whole meal! If you can't tolerate legumes then replace them with some cooked chicken or turkey, or just leave them out. I like to keep grated veggies in separate containers in the fridge to make putting together nutrient-dense salads really simple and quick. You can also use your food processor fitted with the grating disk to quickly grate a lot of veggies! Set all of the ingredients out onto your counter and let everyone make their own salads. This makes it easy for everyone to create the salad that they want (my kids don't like beets, but love all of the other ingredients)! This dressing makes enough to serve my family for one meal (with no leftovers). You might consider making a double batch if you want this dressing to last in your fridge for the week. :)

Read more about this recipe on the blog.

Autumn Detox Salad with Creamy Ginger-Cilantro Dressing (vegan)

Preparation Note

The cashews need to be soaked for about 3 hours. Place a half cup of raw cashews in a bowl of filtered water on your counter. 



8 cups mixed baby greens
1 medium beets peeled and grated
2 large carrots peeled and grated
2 cups cooked chickpeas
½ cups broccoli sprouts
1 bunches radishes chopped

Roasted Delicata Squash

1 large delicata squash
2 tablespoons extra virgin olive oil
2 pinches sea salt
freshly ground black pepper


½ cups raw cashews (soaked for 3 hours)
6 tablespoons water
4 tablespoons extra virgin olive oil
4 tablespoons freshly squeezed lime juice (or lemon juice)
1 inches fresh ginger
1 cloves garlic peeled
½ teaspoons sea salt
1 large handfuls cilantro