Carrot Salad with Cranberries, Toasted Walnuts & Citrus Vinaigrette

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15 min



5 persons




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European French

It’s classic French grated carrot salad, and this is a delicious spin on it. With dried cranberries, toasted walnuts and scallions in a citrus vinaigrette, it’s crunchy, tart and sweet. Perfect with a warm crusty baguette for lunch, or as a healthy side to sandwiches or burgers.


  • walnuts : 0.5 cup (coarsely chopped)
  • grated carrots : 1 pound (or 1-1/3 pounds carrots, peeled and grated)
  • extra virgin olive oil : 3 Tbsp (or walnut oil)
  • lemon zest : 1 tsp (and 2 tablespoons lemon juice, from 1 lemon)
  • freshly squeezed orange juice : 3 Tbsp (from 1 orange)
  • honey : 2 Tbsp
  • dried cranberries : 0.5 cup
  • scallions : 3 piece (white and green parts, thinly sliced)
  • fresh Italian parsley : 3 Tbsp (chopped)
  • salt : 0.25 tsp
  • ground black pepper : 0.25 tsp

Metric Conversion

Stages of cooking

  1. If you have carrots in your vegetable bin to use up, you can quickly grate them in your food processor. Otherwise, just buy the bagged pre-grated carrots from the produce department — they work just as well.

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  3. To begin, toast the walnuts in the oven until fragrant to enhance their flavor.

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  4. Next, combine all of the ingredients in a large bowl.

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  5. Toss to combine. If possible, let the salad sit for at least 15 minutes to give the carrots a chance to soak up the dressing.

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