Description
A bright, colourful salad made with crisp shredded carrots, juicy apples, sweet dried cranberries, toasted walnuts, fresh parsley and mint, all tossed in a refreshing orange and lemon citrus dressing.
Ingredients
For the Salad
4 cups (400 g) carrots, peeled and shredded
2 crisp apples, thinly sliced or julienned
1/2 cup (60 g) dried cranberries
1/3 cup (40 g) walnuts, toasted and roughly chopped
1/4 cup (30 g) fresh parsley, chopped
2 tbsp fresh mint, chopped
2 tbsp sunflower seeds, optional
For the Citrus Dressing
1/4 cup (60 ml) fresh orange juice
2 tbsp fresh lemon juice
3 tbsp olive oil
1 tbsp honey
1 tsp Dijon mustard
1/2 tsp orange zest
1/4 tsp salt
1/4 tsp black pepper
For Garnishing
1 tbsp extra chopped walnuts
1 tbsp dried cranberries
Fresh mint leaves
A little extra orange zest
Instructions
1. Peel the carrots and shred them using a box grater or food processor. Transfer the shredded carrots to a large mixing bowl and gently separate any large clumps.
2. Wash and thinly slice or julienne the apples. Toss them gently with a small splash of fresh lemon juice to help slow browning and keep them looking fresh.
3. Place the walnuts in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and let them cool before roughly chopping.
4. In a small bowl or jar, whisk together the orange juice, lemon juice, olive oil, honey, Dijon mustard, orange zest, salt, and black pepper until smooth and well combined.
5. Add the apples, dried cranberries, toasted walnuts, parsley, mint, and optional sunflower seeds to the shredded carrots. Toss gently to distribute the ingredients evenly.
6. Pour the citrus dressing over the carrot and apple mixture. Toss gently until everything is evenly coated and the dressing is distributed throughout the salad.
7. Cover the salad and refrigerate for 15–20 minutes to allow the flavours to combine while maintaining the fresh crunch.
8. Transfer the chilled salad to a serving bowl or platter. Finish with extra chopped walnuts, dried cranberries, fresh mint leaves, and a little orange zest.
9. Serve chilled or slightly cool as a refreshing side dish, light lunch, or colourful addition to a Mediterranean-inspired meal.
Notes
Choose crisp apples such as Honeycrisp, Fuji, Pink Lady, or Granny Smith for the best texture. A food processor makes quick work of shredding the carrots, but a box grater also works well. Toast the walnuts for a few minutes to bring out their natural flavour and extra crunch. Use fresh orange and lemon juice for the brightest dressing flavour. Add the dressing gradually if you prefer a lighter salad. A short rest in the refrigerator allows the flavours to blend while keeping the ingredients crisp. Add the final garnish just before serving for the best texture and presentation. The salad can be prepared a few hours ahead and refrigerated until serving. Raisins can be substituted for dried cranberries. Toasted pecans can be used instead of walnuts. For a more substantial lunch, serve with chickpeas, quinoa, or grilled chicken.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean