Refreshing Carrot Blueberry Sprout Salad

This carrot blueberry sprout salad is so good, so refreshing and so healthy! It’s perfect to make ahead the night before for lunch-to-go. It also makes a perfect side dish for dinner. I’ve even eaten it for breakfast. Yes, I know I can be a little intense about getting my vegetables in! 

CarrotBlueberrySalad

Sprouts are one of the most nutrient dense foods on the planet. They balance your PH, defend against environmental toxins and protect your cells from cancer. They are a staple in my household and go beautifully in this salad. 

4.3 from 12 reviews
Food Babe's Carrot Blueberry Sprout Salad
 
Prep time
Total time
 
Serves: 2-4
Ingredients
  • 8 large carrots, shredded or spiraled
  • 1 cup blueberries
  • 4 tablespoons nut butter (I prefer this sunflower seed butter for this recipe)
  • ½ cup sunflower seeds
  • 2 cup spinach, finely chopped
  • 2 cups sprouts
  • zest and juice of one lemon
  • sea salt and black pepper to taste
Instructions
  1. Use a vegetable peeler, medium sized cheese grater, vegetable spiralizer, or a small knife and shred the carrots.
  2. Combine carrots, blueberries, lemon juice, zest and nut butter in a bowl and stir. Combine ingredients as best as you can.
  3. Add finely chopped spinach, sunflower seeds, sprouts, salt and pepper and mix all together.
Notes
***Please use all organic ingredients if possible***

 

Hope you enjoy this superfood packed salad with friends and family.  Sharing good nutritious meals like this with others can change the world, I know it!

Xo,

Vani

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49 Responses to “Refreshing Carrot Blueberry Sprout Salad”

  1. Kristie

    Looks great! What type of sprouts do you recommend?

    Reply
    • Food Babe (to Kristie)

      Brocoli are the most nutritious – but they can be not as tasty as clover and sunflower.

      Reply
      • Darrea (to Food Babe)

        What about bean sprouts?

      • Jim J (to Food Babe)

        Broccoli ARE (Italian plural) incredibly delicious when prepared by Chinese chefs IN CHINA. I oughta know. I have lived in China since 1993. I know whereof I speak.

  2. Heidi

    Looks yummy! Do you grow your own sprouts and, if not, where do you buy them?

    Reply
  3. sara @ the organic dietitian

    Why do you prefer sunflower butter? Taste?

    Reply
    • Food Babe (to sara @ the organic dietitian)

      Yep! It goes really well!

      Reply
  4. JonProShot

    I think this would be good with radish sprouts (add some zing) and sprouted wheat berries!

    Reply
  5. kelly

    We put strawberries on a salad, why have I never thought of blueberries! I love them!
    We’re working really hard here to eat real food all the time. Thanks for the recipe.

    Kelly
    http://simplelifemom.com

    Reply
  6. Lee

    This looks great. I can not find organic lemons. Is it safe to use the zest from non organic lemons? Thanks

    Reply
  7. kaity

    I love the idea of this- it sounds really yummy. But I don’t handle raw veg so well, is there a way to lightly cook the carrot & spinach bit still keep this salad idea in mind?

    Reply
  8. Ashley C

    Delicious! Where do you like to buy your sprouts? I saw wheatgrasskits.com was 100% Non-GMO and USDA Organic… your thoughts??

    Reply
    • Rebecca (to Ashley C)

      I buy my sprout seeds from there and they are awesome and super easy to grow.

      Reply
  9. Pam

    Can you post the nutrition info?

    Reply
  10. Charlene @ That Girl Cooks Healthy

    Thanks for sharing this recipe Vani. I will try this on the upcoming weekend.

    Reply
  11. John

    This looks delicious! Sprouts are always being recalled for salmonella. Even if I could find them, I’m too afraid to use them. :-((

    Reply
    • Heidi (to John)

      I know – I was thinking the same thing! I know sprouts are very nutritious, but they are one of the worst for food safety. I’m too nervous to buy them!

      Reply
    • Kelly (to John)

      Sprout your own! It’s incredibly easy and then you don’t have to worry about contamination.

      Reply
  12. Whitney @ To Live & Diet in L.A.

    What an interesting mix! Sounds delish though, definitely going to try!

    Reply
  13. Bob

    Vani. This seems like a very large salad (8 large carrots). Just wondering how long you keep it in the refrigerator.

    Reply
    • Food Babe (to Bob)

      For 1 day or so… you can divide the recipe in half, but this feeds 2-4 people depending on the appetite :)

      Reply
  14. nicole

    try growing your own sprouts. Super easy to do.

    Reply
  15. trisha

    Grow your own sprouts so you won’t have to wonder about safety. It
    is really easy. Maybe Vani will post how to do this for newbys.

    Reply
    • Paula k (to trisha)

      Soooo easy. A quart size canning jar, organic sprout seeds, cheesecloth, a rubber band and water. Add 1 tablespoon of seeds to jar. Cover with cheesecloth and add water 3/4 way. Shake for a minute, rinse , drain and lay on side. Do that 3 times a day and in about 5 days you will have sprouts. Good luck!

      Reply
  16. Nan

    I am totally afraid of sprouts ever since I heard about deaths from bacteria that readily grows on sprouts. I have NO desire to DIE , nor KILL my loved ones, by serving a sprout salad, a sprout embellished sandwich. Even if you grow your own sprouts……….how can you be sure that the deadly bacteria is not present??????

    Reply
    • Bob (to Nan)

      I’ve grown my own wheatgrass and brocolli sprouts for about 3 years and have had no problems. I put them in juice and in salads but always rinse them first.

      Reply
    • Julia (to Nan)

      Sprouts are safe to grow, we have done it for 3 years now. In cooler days need to be rinsed at least in the morning and at evening, but if the home temperature is above 75F, they need to be rinsed multiple times. Once our AC was not working for a week this summer, and we had few hot days, (we survived with fans running, just like in old country), but I would not grow sprouts in jars in those conditions, as they are sensitive and they start to smell funny, especially the broccoli, while the fenugreek is the easiest as it’s sprouts are firm and not sensitive. We sprout broccoli, fenugreek, clover, alfalfa and we get organic seeds. All seeds need overnight soaking before starting the sprouting process. Sprouting chickpeas is very easy, even if you keep then in a bowl, covered with a small plate, slightly open. :)

      Reply
  17. Kirsten

    I made this tonight and it was SO good! I shredded 8 large carrots and it seemed like WAY too much so I used half and it was still very carrot-heavy. But still delicious. I might add more spinach to even it out. I used organic raw almond butter and it went really well! I used Clover Sprouts and it was a great taste.

    Reply
  18. Rose

    I’m feeling some clean bacon..:-) you know what they say?

    Reply
  19. Diane

    I have been growing my own sprouts for years. I have a multi-tiered tray called a bioset germinator and I get organic seeds for sprouting from johnnyseeds.com.
    I was buying brocolli sprouts from the grocery store and became concerned about the safety issues (and the expense). It is so easy to grow your own. I just have to put water in the top tray each morning and it keeps me in fresh sprouts all the time. Fresh on my kitchen counter everyday!

    Reply
  20. Jim J

    I assume you mean BEAN sprouts. What the Chinese call “dou jiao.” Right?

    Reply
  21. barbara

    Where do you find save and organic Sprouts?
    Not the Bean one but any others

    Reply
  22. jeannie

    Love you. Thanks for fighting the good fight!

    Reply
  23. Candice

    My husband and I had this today for lunch ~ it was a BIG hit! Really delicious and easy to prepare. More recipes please Food Babe!

    Reply
  24. Karen Yates

    Sprout your own!! It’s super easy. I bought a sprouting jar at my health food store.

    Reply
  25. Valda DeDieu

    VERY, very nice… and visually appealing too! I hate carrots, so I’ve been looking for good (all Organic — been Organic before it was a “thing”) recipes that incorporate carrots in a uniquely appealing way.

    Since I adore mushrooms, I’ll add some.

    Love your work, Food Babe! I’ve tweeted your stuff sometimes, so I hope you got new subscribers. It’s time we take back power over our bodies, health and lifestyles from the immoral corp giants; we’re saving the Earth that way!

    Reply
  26. Rose

    I am trying to grow sprouts but it has been not working to well lately, since my neighbors put in the new wifi networks, making me very ill and sprouts do not grow hardly at all. The seeds are good they sprouted before this. If I do get sprouts they are very stunted. And I get nothing unless, I wrap the jar in enough foil. I do not want to buy as I can not get organic in the stores. When I move, I will go sprout crazy. You can google the experiment that students did in denmark where sprouts would not grow near wifi.

    Love sprouts and printed the recipe for the future.

    Reply
  27. Tracy C.

    I absolutely love this salad. I have been eating it almost every day for two weeks now. I have been experimenting with different types of sprouts. I really like pea shoots and clover sprouts. Thank you for your recipes. I have loved everything I have tried (the parfaits and apple French toast are two more of my favorites!) Thank you for the great ideas about food.

    Reply
  28. Zack

    I can’t believe that Food Babe would suggest a recipe like this so irresponsibly. That salad is absolutely LOADED with cellulose, the same stuff that’s in WOOD PULP!

    Reply
    • LM Hamblin (to Zack)

      Zack…

      Clearly you need to research cellulose……all plant foods & grains have it….it’s food name is FIBER! Without fiber to bulk up our stools (along w/enough liquids in our diet) we’d have big trouble with our digestion.

      I have copied/pasted something written on the Livestrong.com website which follows:

      How Much Cellulose
      You should get plenty of fiber in your diet each day, but chances are you might not get it; Americans consume just 15 g of fiber per day, according to the Harvard School of Public Health. You need at least 20 g of fiber each day from foods, not from supplements. The more calories you eat, the more fiber you need. Men and teens may need more, between 30 to 35 g per day. If you’re not eating enough fiber, you can purchase fiber supplements available at grocery and health food stores. However, because fruits and vegetables contain essential vitamins and minerals, it’s a great idea to try to eat more produce if possible.

      Why Eat Cellulose
      You need cellulose in your diet because while you can’t digest it, it still performs valuable digestive roles. It helps increase the bulk in your digestive tract, for instance, which allows your intestines to function more efficiently and helps keep you regular. It also binds toxins and cholesterol, lowering cholesterol levels and might reduce your risk of developing colon cancer and Type 2 diabetes. Finally, it helps you feel full longer and can play a role in preventing blood sugar vacillations and excess caloric consumption.

      Reply
  29. lilah

    Hi food babe,
    this looks like a great recipe and I am looking forward to trying it out!
    my sister and I recently started our own health blog and you were one of the people who inspired us to do so. Would you mind checking it out?
    Thanks!

    Reply
  30. Bill

    I have made similar salads and replaced the blueberries with strawberries, also works great.

    Reply
  31. Boni Woodland

    I loove the salad BUT have a big question-Food Babe! need your help! Our high school is looking for a healthy alternative drink to serve our students (that is not expensive!) Do you have a recipe I can send the cook? 1,800 kids- She is purchasing these fountain type drink servers she also can serve tea- any ideas?

    Reply
  32. LM Hamblin

    Hello…..just saw you on TV – the Hallmark channel “Home & Family” show. So, thought I’d check you out.

    Regarding your salad recipe (blueberry/carrot/sprout)…….there could be a problem with this food combo for those w/digestive problems (the aged, etc).

    Food combining is for the proper digestion of food, so the nutrients from the food CAN be used properly….so the individual does not become mal-nourished!

    I’m in a position with my own “diet” where I have to pretty much eat very specific foods, at very specific times of the day & portions (ratios) have to be considered as well……this isn’t a diet to lose weight (although I am losing weight), but it is a total change in the way I’m eating. I am 60 yrs. young & plan to continue eating this way so I can make it to 100 yrs old feeling good & functional mentally as well as physically.

    I rated this recipe a one star….because it combines fruits & vegetables. It would be advisable to explore (extensively) food combining & also the acid/alkaline foods….to maintain the proper Ph. Chinese medicine is all about balance, too….so exploring this ancient medical wisdom would be a good idea. Chinese medicine knows about eating foods in season, grown in your the area where you live (home grown or……as close as you can get to that……like general area/state/NW or…..?????)

    If you already know these things, please overlook this comment….I just checked you out briefly & saw this recipe…so I know very little about you & your actual “nutritional IQ.”

    I do think what you are doing is great!!! Bringing people’s awareness up regarding what they are eating is one way to work in the direction of making food processing companies more accountable for what they do.

    But the biggest “issue” facing those people w/limited or no income, is the very high cost of the more natural foods…….something really needs to be done about that!!!! If only the “well to do” folks have the ability to purchase their food from the organic stores, the other folks who cannot afford shopping these stores, will have to continue to eat the cheap food (bright yellow mac & cheese).

    OR maybe there could also be solutions at the community level (community gardens are great….where everybody works in the garden to their ability & all benefit from it).

    There truly is no reason for anybody to go hungry in this country, or lack the ability to have access to good & healthy food choices.

    Thanks for what you are doing………….Rev. LM Hamblin, LMT/Reiki Master

    Reply
  33. theend_myonlyfriend

    Wow, Foodbabe, this looks amazing! I am so impressed at the stuff you come up with!

    Reply
  34. Www.Pensieripensati.Com

    Glad to find that I’m not the only one so into chilli sauce!

    Reply
  35. Janie

    I’ve made this salad before and it is tasty. However, when you mix the nut butter in, it gives a “muddy” look to the salad. Any tips? Thank you.

    Reply
  36. Mary

    i just made this for lunch with almond butter no sprouts and some mixed greens very delish!

    Reply
  37. 台灣大樂透

    Wonderful article, thanks for sharing !!
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    Reply

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