Root vegetable salads are perfect for early spring, when you want something light and fresh but warm weather vegetables aren’t in season yet.  This bright, crunchy carrot salad is made with dried fruit and seeds from the pantry and chives from the garden.  A little bit sweet, a little bit tangy, it’s mildly addictive and very kid-friendly.

Grated carrot salad with orange and honey

Yield:  Makes about 6 cups, serving 6-8

2 lbs. carrots, peeled and grated

Heaping 1/2 c. currants or raisins

Heaping 1/2 c. roasted sunflower seeds

1/4 c. finely chopped, fresh chives

Juice of 1 large orange (about 1/2 c.)

3 tbsp. extra-virgin olive oil

3 tbsp. apple cider vinegar

1 tbsp. honey

Salt and freshly ground, black pepper, to taste

Combine grated carrots, currants, sunflower seeds, and chives in a large mixing bowl.  In a smaller bowl, whisk together orange juice, oil, vinegar, honey, a pinch of salt and a few grindings of pepper until well incorporated.  Toss salad with dressing and let sit, stirring occasionally, at least 10 minutes before serving.

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