Fall Detox Salad + Hurricane Sandy Fundraiser Update

by Angela (Oh She Glows) on November 5, 2012

fall detox salad-7422

Thank you, thank you, thank you for making the Hurricane Sandy fundraiser such a success! As of Monday morning, we’ve raised an unbelievable $8,075. I’ve heard from so many of you all over the world who’ve donated and it really warms my heart to see so much support pour in.

As some of you may have noticed on Friday afternoon, we have a brand new fundraising page. A team member from Canadian Red Cross, Catherine, reached out to me on Friday offering us a fundraising page with zero transaction fees. Of course, I jumped on it. A big thank you to the entire Red Cross team who put together this spiffy web page in such a short amount of time.

If you donated through the original Canada Helps fundraising page – first, thank you, and second, please rest assured that I’ve added all of your names to my giveaway spreadsheet. The same goes for those of you who left your emails in the comments.

Due to the response this fundraiser has had, I’m extending the giveaway until the end of the day on Wednesday November 7th. This is also the same day my blogiversary Blendtec giveaway (don’t forget to enter!) ends, so I will announce winners from both giveaways in my following post. As for the fundraiser itself, well, I’ll keep that running as long as it’s raising money. You can now find it on the right sidebar of my blog.

Detox Salad II-7417

Now, let’s talk feel good foods. This crunchy, nutritious, vibrant salad is what I like to call a bowlful of balance during a chocolate-filled October. I made this last week when my body declared it was time to give the Halloween candy a rest. The Detox Salad was on my mind, but I had to improvise with ingredients on hand – Honeycrisp apples, brussels sprouts, carrots, and celery. It turned out lovely! After I polished off this salad in less than 24 hours, I felt good enough to resume Twix eating once again. See? Balance.

Fall Detox Salad

Email, print, or text this recipe

1 year ago: Peanut Butter Chocolate Pillows 
2 years ago: Mini Cinnamon Chocolate Cupcakes
 

Yield: about 8 cups (just guessing as I forgot to measure)

Inspired by Detox Salad.

Ingredients:

  • 400 grams brussels sprouts (about 18), washed and stems removed
  • 280 grams carrots (about 2 large), peeled
  • 1 apple, diced (I used Honeycrisp)
  • 1 large celery stalk, diced
  • 1/2 cup sunflower seeds
  • 4-6 tbsp raisins
  • 2-4 tbsp fresh lemon juice, to taste
  • 1/4 tsp fine grain sea salt or Herbamare, or to taste
  • 1 tsp fresh Thyme leaves (optional), or other herbs of choice
  • Pure maple syrup, to taste

 

1. Add the grate/shred blade to food processor. Turn machine on and drop in the brussels sprouts to shred. Now drop in the carrots to shred. Alternatively, you can finely chop brussels and shred carrots with a hand-held grater. Transfer to a large mixing bowl.

2. Stir in the diced apple, celery, sunflower seeds, and raisins into the carrot and brussels sprout mixture.

3. Add lemon juice, salt, pepper, and optional fresh thyme to taste. Add a small amount of maple sryup (about 1/2-1.5 tsp) to take the edge off the lemon juice. Sprinkle with cinnamon if desired. Serve & enjoy!

Detox Salad II-7434

You may notice my blog header no longer looks like a gardening blog. I’m happy to be back to food – to be honest, I don’t know what I was thinking with my last header. I now have an artist working on my blog logo, so that should be ready to show you by the end of the year. Baby steps… :)

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{ 20 comments… read them below or add one }

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Deanna November 15, 2012 at 6:41 pm

You know, I’m not a vegan. I tried it once to rip-roaring failure. At the same time, your recipes are so fabulous that when I need an extra dose of veggie goodness, I stop by this blog. This reminds me of a breakfast I used to eat of just apples, raisins, carrots, and cinnamon, but then takes it to salad heaven! I can’t WAIT to make this! You’ve made so many of my lunches meat-free that it’s amazing.

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Jackie November 18, 2012 at 12:59 pm

The maple syrup and lemon combination is delicious, and I’m always looking for new ways to eat brussel sprouts! This is my new favorite salad. Thanks!

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Michelle November 25, 2012 at 1:18 pm

thank You! Thank You! I, as a rule, hate salads…boring! But ur pictures of this salad were so pretty, I thought I’d give it a go…well, I couldn’t be happier…YUM! I finally have a salad I can not only eat but enjoy! My doctor thanks you:)

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Angela (Oh She Glows) November 26, 2012 at 10:09 am

That is great to hear!

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Larissa January 3, 2013 at 10:26 pm

This was by far the best salad I have ever made in my life!! Thank you so much for this recipe, it will be made for weeks to come! I also used a lemon herb dressing that I made before + maple syrup and it was to die for.

I have been reading your blog a lot lately!! I even made your lasagna for New Years Eve and a ton of non vegans loved it. Sad to say I finished it yesterday – raw taco salad is next!

Keep up the great work, you seem like a beautiful person inside and out!

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Robyn January 20, 2013 at 7:55 am

First time I have made a salad with brussels sprouts and really enjoyed it! Loved all the beautiful colours as well. Great recipe.

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Glenda January 20, 2013 at 2:18 pm

I’ve had this recipe on my “to make” list and realized today I had all the ingredients. I whipped it up in no time and it’s delightful! All the ingredients go so well together! I love the crunch of the sunflower seeds and apple, the raisins and lemon juice give it the perfect sweetness and I love the inclusion of the shredded brussel sprouts! It will be my go-to salad this week. Thank you.

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Alishia March 4, 2013 at 7:25 pm

This was So good! I love that the brussel sprouts are prepared raw. You have such a gift, thank you for sharing your amazing talent with us.

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hazel September 28, 2013 at 9:17 am

Hi there, I’ve made this salad twice now and I absolutely LOVE IT. One thing I do is change out 1/2 the amount of Brussels sprouts for cabbage (purple is really pretty). Made it for a party last night and it was the biggest hit of all the food there. Thanks so much for your recipes – really great stuff!

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Torrey October 5, 2013 at 1:47 pm

This salad was not good :( I threw out the whole thing. And not to any fault of the recipe itself, it’s just not my thing and I kind of knew that going into it but I really wanted to give it a try cuz it looked good. Too dry for me…I need a real kind of dressing on things like this and that seemed like it would defeat the purpose this salad was supposed to serve so all wasted…thankfully I only made half the recipe, I guess.

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Pedro Pereira October 16, 2014 at 12:15 pm

It really looks awesome. I will try the recipe! Thanks!

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Jordan February 17, 2015 at 9:08 pm

This came out really good! I recently discovered that brussel sprouts worked wonderfully as a salad base when I came across & made a recipe that included quinoa, pecans, and cranberries with an orange vinaigrette. For this I used sage instead of thyme & added an 1/8 tsp of cinnamon as well as cardamom. Just a wonderful combination of flavors!

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Kristen February 24, 2015 at 9:15 am

So, I know this recipe is vintage, but it looked so amazing I had to try it (and I have worked my way through just about every OSG recipe from 2013 and beyond and the entire cookbook!)
It is incredible. I was blown away by how much I enjoyed the flavor combinations. It might be one of my favorite salads ever (and that’s even including the Rad Rainbow Pad Thai!) The deep freeze of Upstate NY had me hankering for something fresh yet hearty- this hit the nail on the head! It’s AMAZING! I’m surprised it’s not more popular than it already it. The sweetness/saltiness combination are satisfying, yet my gut feels healthy. I predominately eat only OSG but I was looking for a good cleansing boost after overindulging on Moroccan Yam Burgers and Fudgy Mocha Pudding cake (I ate about half the cake before I read the whole “9 servings” bit… ) Thanks so much for keeping it fresh!

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Renee March 7, 2015 at 5:10 pm

Great salad!! thank you… cant type anymore cause my cat keeps getting in front of the ipad lol he is very persistent

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Brenda September 7, 2015 at 2:14 pm

How far in advance can you make this salad? I am thinking of using it for a fall dinner party.

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Lauren December 7, 2015 at 3:22 pm

I personally thought this was better the next day and since all the ingredients are “sturdy,” I would think it would be good 2-3 days later too.

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Marsha December 6, 2015 at 6:38 pm

After moving across country this past week and not eating well as we got settled I knew we needed to detox from the bad food. I made this for dinner this evening along with some baked shrimp and pita and my husband raved about it. He wants this every week! I substituted dried cranberries for the raisins as we both don’t care for raisins and it worked well. Used a honey crisp apple and it was perfect. Thanks for a great recipe!

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Lauren December 7, 2015 at 3:21 pm

This is SO GOOD! I cannot stop eating it! I definitely don’t feel like this is a detox recipe (even though it is) because it’s SO GOOD! Did I mention it’s SO GOOD?! :)

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Heather October 21, 2016 at 9:34 pm

Made this for a potluck and got lots of compliments. I’ve always liked it but keep forgetting how good it is. Thanks for a great recipe.

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Angela Liddon November 1, 2016 at 11:04 am

So glad you enjoyed it, Heather!

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