Healthy Carrot Salad with Lemony Honey Dijon Dressing
User Reviews
5
Healthy Carrot Salad with Lemony Honey Dijon Dressing
Description
The salad begins with peeled and sliced jumbo carrots using a spiralizer, food processor, grater, or peeler to create varied textures like noodles or ribbons. These are placed on fresh leafy greens such as arugula and topped with raisins for natural sweetness.
Candied walnuts are made by sautéing walnut halves with butter, honey, brown sugar, and a pinch of salt until coated and slightly hardened on parchment paper. These provide a crunchy contrast to the tender carrots and greens.
The dressing combines avocado oil, extra virgin olive oil, fresh lemon juice, honey, Dijon mustard, salt, and black pepper. Mixed by shaking or whisking, it delivers a bright, slightly sweet, and tangy flavor that complements the salad components.
This salad balances various textures and flavors, from crisp vegetables to sweet nuts and tangy dressing. It is visually appealing with large carrot spirals and is served fresh for best quality. The notes suggest using the biggest carrots available for impressive spirals and mention that nutrition information was estimated with an online calculator.
Ingredients
- 3 carrot jumbo size
- 1 oz raisins
- 1-2 cups leafy greens plus extra as desired (I used arugula, fresh
CANDIED WALNUTS
- ½ cup walnut halves and pieces
- ½ TBSP butter unsalted
- 1 TBSP honey or sugar
- 1 tsp brown sugar
- salt a teeny pinch
FOR THE DRESSING:
- 1.5 TBSP avocado oil or your favorite light oil
- 1.5 TBSP extra virgin olive oil
- 1.5 TBSP lemon juice fresh
- 2 TBSP honey
- 2 tsp Dijon mustard
- ⅛ tsp salt
- ⅛ tsp black pepper
Instructions
- FOR THE SALAD: Wash and peel your carrots, then slice via your favorite method. I used my spiral slicer since carrot noodles are so flipping fun! You can use a food processor or box grater to shred the carrots or even use a veggie peeler to make carrot ribbons. All methods work gloriously! Pile atop a bed of mixed greens and sprinkle with raisins.
- CANDIED WALNUTS: Heat a skillet or saucepan to medium heat and butter to melt. Next add in your walnuts, honey, salt, and sugar. Saute for 5-6 minutes and pour over parchment paper, using a spatula to separate the nuts. Otherwise you'll have yummy walnut brittle that you'll want to break apart over your salad, which is no big deal either! Yum! Allow to cool for several minutes until the coating hardens and you're walnuts have officially been candied! Woot! Try not to eat them all before they hit the salad.
- DREAMY DRESSING: Pour all ingredients into a mason jar and shake to mix! That's it! Alternatively you may whisk the ingredients together in a bowl. Give it a taste, adjust seasoning to taste and pour over your salad.
Notes
- Choose the largest carrots possible to create prominent spiral shapes for visual appeal and texture contrast.
- Use a spiralizer, food processor, grater, or vegetable peeler to prepare carrots as noodles, ribbons, or shredded pieces according to preference.
- Prepare candied walnuts by cooking walnut halves with butter, honey, brown sugar, and salt until coated and crisp; spread on parchment to cool.
- The dressing can be shaken in a jar or whisked together and contains avocado oil, olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
- Nutrition values for this salad were estimated using an online recipe nutrition calculator; adjust ingredients as needed for dietary requirements.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 3mg | 1% |
| Sodium | 137mg | 6% |
| Potassium | 287mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 7805IU | 156% |
| Vitamin C | 6mg | 7% |
| Calcium | 37mg | 4% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
