This quick Rainbow Carrot, Apple and Walnut Salad is the perfect side dish to any main course. It is fresh-tasting and pretty-looking, with ribbons of shaved rainbow carrots. Dress it with my easy Maple-Dijon vinaigrette to bring out the sweetness of the apple.
Ingredients you will need
Leafy greens | Use a blend of leafy greens, like Romaine, butter lettuce, kale, arugula, and/or spinach
Rainbow carrots | These colourful carrots make beautiful ribbons of colour and add crunch and vitamins
Walnuts | A great source of healthy omega 3’s for brain and eye health, plus they add crunch to the salad
Apple | Gala, Pink Lady, Envy, or green apples are perfect. Some are sweet, some are more sour, so choose your fave
Dressing | Apple cider vinegar, Dijon mustard, pure maple syrup, and olive oil make the best dressing for this salad
Optional additions
Chickpeas | Will add protein and more fibre to this salad, making it balanced and a complete meal
Dried fruit | Add chopped dates or dried cranberries for extra sweetness and a chewy texture
What to serve this salad with
Pork Tenderloin with Cherry Glaze
Save this recipe
Quick Rainbow Carrot, Apple and Walnut Salad
Equipment
- vegetable peeler
Ingredients
- 4 cups mixed greens
- 1 apple cored and diced
- 1 cup walnuts
- 3 rainbow carrots ribboned
Dressing
- 1/2 cup olive oil
- 4 Tbsp apple cider vinegar
- 2 Tbsp Dijon mustard
- 2 Tbsp maple syrup
- salt and pepper to taste
Instructions
- Lay the mixed greens in the bottom of a platter or shallow dish
- Dice the apple and add it to the salad, along with the walnuts
- Use a vegetable peeler to shave thin ribbons of rainbow carrots, and add them to the salad
- Combine the dressing ingredients in a jar, shake or stir well, and drizzle over the salad when ready to eat
Nutrition
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