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New Year Detox Salad with Pink Tahini Dressing // JustineCelina.com


My New Year Detox Salad with Pink Tahini Dressing is overflowing with ultra-clean, nourishing ingredients, antioxidants, and tons of plant-based protein to help keep your new year health and nutrition goals on track. I show you how to make a gorgeous (and delicious) Pink Tahini Dressing, with all natural ingredients. Enjoy this salad anytime you’re looking to get back on track and craving a fun, colourful spin on winter produce!
Course Main Course
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6
Author Justine


New Year Detox Salad

Roasted Vegetables

  • 3 beets
  • 4 carrots
  • 1/2 a red onion
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • Himalayan pink salt freshly cracked pepper to taste


  • 4 cups of spinach / arugula mixture
  • 1 pomegranate
  • 4 sprigs green onion
  • 2 apples
  • 4 celery stalks
  • 1/8 cup pepitas

Pink Tahini Dressing

  • 1/2 cup tahini
  • 1/2 cup water
  • Juice from 1 lemon
  • 1/2 tsp Himalayan pink salt
  • 1/4 tsp freshly cracked pepper
  • 1/4 tsp cayenne pepper
  • 2 garlic cloves
  • 1 tbsp 100% pure maple syrup
  • 2 tbsp apple cider vinegar
  • 6 pieces of cooked beet


  1. Start by chopping the beets and carrots into bite-sized pieces. Slice the red onion into rings. Add these ingredients to a 9 x 12" Pyrex dish. Season liberally with olive oil, salt and pepper, maple syrup and a splash of apple cider vinegar.
  2. Roast the veggie mixture at 325 °F for 45 minutes, or until veggies are tender. Around the 20 minute mark, stir veggies and rotate the dish.
  3. While the veggies are roasting, prepare the salad platter. Start by laying down a bed of spinach and arugula. Then, chop and arrange the rest of the salad vegetables, saving a place for the roasted veggie mixture.
  4. Once the roasted veggies have cooled slightly, top the salad platter with them. I like to do this while the veggies are still slightly warm. Then, sprinkle the salad with a garnish of pomegranate arils, green onions and pepitas.
  5. Prepare your Pink Tahini Dressing by adding all ingredients to your Vitamix (or similar) and blending until smooth.
  6. Pour the dressing over your salad or serve it separately, so guests can dress their own salads. Serve immediately.