Updated: November 5th, 2020

The change of seasons is upon us; it’s the perfect time to give your body a nice spring-cleaning boost! Supporting your body’s natural detoxification pathways is a great way to get rid of the old and make space for new, both physically and emotionally. Spring is all about movement and fresh new energy— this fresh baby spinach green salad recipe by MUIH Master of Science in Nutrition and Integrative Health Candidate and Nutrition Intern Rachael Adams is the perfect way to celebrate!

Roasted Brussels sprouts and onions in this salad encourage detox by providing nutrients such as quercetin, sulfuric compounds and B vitamins, while avocados offer glutathione and minerals that help reduce free-radical damage and improve energy levels. Eating meals such as this also encourage healthy detox by increasing dietary fiber and hydration levels. Plants are a great supplemental source of water, but you still want to be sure you are getting a least 6-8 glasses of filtered water per day in order to ensure proper fluid and electrolyte balance in your body!

What you need:


2-3 cooked chicken breasts (shredded)
4-5 cups fresh spinach

Oven roasted:

1 sweet potato
1 med onion
1 cup of Brussels sprouts
1 med apple


1 avocado
Blue cheese crumbles
Miso sesame dressing


  1. Pre-heat oven to 400F. Chop the produce to be roasted and place on a baking sheet. Drizzle with olive oil and rub in. Bake for 30-40 minutes, stir once.
  2. Shred the chicken into bite-size pieces and toss with well rinsed spinach.
  3. Dice avocado.
  4. Once the roasted veggies are soft, pile on top of salad base and add toppings.


Serves 4