Carrot Apple and Walnut Salad
Total Time
15 mins
Prep Time
10 mins
Cook Time
5 mins
Rating
4.64 out of 5 stars
(22)
Ingredients
4 servings
- 1 lb about 5 large carrots, peeled and sliced into matchsticks
- 2 apples, we used granny smith, peeled, cored and sliced into matchsticks
- 1 cup walnuts, coarsely chopped, lightly toasted
- 1/2 cup raisins
- Juice of 1 medium lemon, 3 Tbsp, divided
- 3 Tbsp sunflower oil, 3 Tbsp
- 1/2 tsp salt
- 1/8 tsp black pepper to taste
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Preparation
Step 1
Toast walnuts on a dry skillet until golden then remove from heat to cool (keep an eye on them; they can burn quickly).
Step 2
Soak raisins in 1 cup boiling hot water for about 1 minute to soften them up. Drain well and set aside.
Step 3
Cut carrots into matchsticks and place them in a large mixing bowl.
Step 4
Cut apples into matchsticks and toss them with 1 Tbsp lemon juice right away to prevent browning (I used granny smith apples but most apples will work well.
Step 5
Add soaked raisins and toasted walnuts to the bowl.
Step 6
In a small bowl or measuring cup, combine 2 Tbsp lemon juice, 3 Tbsp sunflower oil, 1/2 tsp salt and 1/8 tsp black pepper. Pour the dressing over salad and stir until combined.
Step 7
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Chef's notes
This salad stores really well in the refrigerator for several hours and the tiny bit that was leftover was still good the next day.
