Different Carrot Salad
Elevate your salad game with this vibrant and flavor-packed Different Carrot Salad, a delightful combination of textures and tastes that’s anything but ordinary. Featuring roasted carrot sticks caramelized to perfection, paired with raw shredded carrots and elegant ribbons, this salad strikes a perfect balance between earthy and refreshing. A citrusy honey dressing made with lemon and orange juice complements the sweetness of golden raisins, while toasted sunflower seeds add a satisfying crunch. Fresh parsley ties everything together, infusing the dish with a burst of herbaceous brightness. This versatile salad is not only quick and easy to prepare in just 20 minutes, but it’s also a nutritious and colorful side dish perfect for any occasion. Serve it chilled or at room temperature for a refreshing starter or a crowd-pleasing addition to your table.
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Recipe Information
Ingredients
- 6 medium Carrots
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Honey
- 2 tablespoons Lemon juice
- 2 tablespoons Orange juice
- 2 tablespoons Fresh parsley
- 2 tablespoons Toasted sunflower seeds
- 2 tablespoons Golden raisins
Instructions
Preheat your oven to 400°F (200°C).
Peel 3 carrots and cut them into thick sticks, about 2 inches long. Toss these carrot sticks with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
Spread the carrot sticks on a baking sheet and roast in the oven for 15 minutes or until tender and caramelized at the edges. Set aside to cool.
Peel the remaining 3 carrots. Use a box grater to shred one carrot and a vegetable peeler to create ribbons with the other two. Combine the shredded carrot and ribbons in a large mixing bowl.
Prepare the dressing by whisking together the remaining olive oil (2 tablespoons), honey, lemon juice, orange juice, and the remaining salt (1/2 teaspoon) and pepper (1/4 teaspoon).
Chop the fresh parsley and add it to the bowl with the raw carrots along with the cooled roasted carrots.
Add the toasted sunflower seeds and golden raisins to the bowl for crunch and sweetness.
Pour the dressing over the carrot mixture and gently toss to combine.
Refrigerate for at least 10 minutes to let the flavors meld before serving.
Serve chilled or at room temperature as a side salad or a refreshing starter.
Nutrition Facts
Calories |
854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2646 mg | 115% | |
| Total Carbohydrate | 82.9 g | 30% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 53.4 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1758 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
