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Detox Ranch Salad | Hello Glow
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Ranch detox salad

Enjoy the taste of summer vegetables while also detoxifying your body.
Course: Salad
Servings: 6
Author: Live at Ranch Oak Cookbook


For Salad

  • 1 head broccoli cut into florets, stem reserved
  • 1 head cauliflower cored and cut into florets
  • 2 medium carrots unpeeled, coarsely grated
  • 4 large kale leaves stems removed, finely chopped
  • 2 cups finely chopped spinach leaves
  • 2 tablespoons sunflower seeds
  • 2 tablespoons raw pepitas
  • 2 tablespoons cranberries fresh if in season or dried

For Purple Dressing

  • 1 cup fresh or frozen blueberries
  • Zest and juice of 1 lemon
  • 1 tablespoon maca powder
  • Sea salt and freshly ground black pepper to taste


For Salad

  • Peel the broccoli stem and chop, then chop the broccoli and cauliflower florets with a sharp knife or by pulsing in a food processor. Place the chopped broccoli and cauliflower in a large bowl. Add the carrots, kale, and spinach and mix well.
  • Garnish the salad with the sunflower seeds, pepitas, and cranberries. Serve with purple dressing.

For Purple Dressing

  • In a blender, combine the blueberries and lemon zest and juice on high speed until liquified.
  • In a small dry skillet over a high heat, toast the maca, stirring continuously, for about 30 seconds. Add the toasted maca to the blueberries and combine. Season with salt and pepper. use the dressing immediately.


Recipe reprinted with permission from The Ranch at Live Oak Cookbook