Friday’s Fixin’s: Ruby Detox Salad


Ruby Detox Salad with Tamari Toasted Pumpkin Seeds

Welcome back to Friday’s Fixin’s.  A friend gave me a little grief last week because I haven’t posted yummalicious recipes in a while – ok, in ages.  Well, the wait is finally OVER.  I’m so doggone excited to share the Ruby Detox Salad.  This salad tastes just as good as it looks (and it looks might fine!)! I like to think of it as a little bowl of Silver Linings. Literally every single solitary ingredient is nutritious and great for your digestive system! I happen to adore this ruby color. There is something about it that just makes me smile.

I can’t remember how I found it, but I can tell you where:  The Food Federation blog. Ever heard of it?  I’m sure that you have. I’m still a little behind the times when it comes to knowing the latest and greatest; however, this blog is IT!

Back to the easy peasy recipe. The dressing is made with Apple Cider Vinegar, which promotes a healthy digestive system and detoxes your body. My favorite part of the salad is the toasted pumpkin seeds in Tamari sauce, which gives them a crisp and salty taste. Did you know that regular Tamari sauce has gluten in it?  Who knew. That stuff sneaks in where/when you least expect it.  The Silver Lining is that Tamari sauce is also available gluten free!

Here is how to make the Food Federation Ruby Detox salad:

Serves 4-6 as a side, and 2-3 as a main


  • 2 carrots, grated
  • 1 beetroot, grated
  • 1 red onion, thinly sliced
  • 1 orange, segmented
  • coriander, flat leaf parsley, or mint leaves (or a combination)
  • 1 tsp oil
  • 1 tsp tamari or soy sauce
  • 1/2 cup pumpkin seeds
    1 tsp olive oil
    1 tsp honey
    1 Tbsp apple cider vinegar
    1 tsp wholegrain mustard
    1 clove garlic, crushed


  • To make the dressing, combine all the ingredients in a bowl and set aside.
  • For the seeds, heat a frying pan over a medium heat. Toss the seeds with the oil and tamari and toast in the hot pan. Keep and eye on them so that they do not burn and toss frequently until they are crispy and a dark brown colour.
  • Place all the salad ingredients in a large bowl. Add the seeds and the dressing and toss to combine.

Just a heads up: When tossing everything together, be aware that your fingers may turn ruby red from the beets! Rinse your hands directy after tossing so that the stains do not stay long. (Or just use silverware to toss!)

Hope that you enjoy it as much as I am!  Please do let me know what you think!

Leave a comment


  1. ljhf says

    It looks delicious; I love the idea of adding pumpkin seeds toasted in tamari. However, the dressing seems very spare, given the volume of vegetables. Did you really use only 1 tsp of olive oil? I make something similar, but I allow it to pickle a bit — and I toss it in quite a bit more oil and vinegar, no honey because I don’t care for sweet dressings — and the beets naturally sweeten the salad — but I also add a little salt because it goes a long way in the pickling process. I’m going to try adding a bit of mustard next time I make a cabbage salad. Thanks for posting!