Indian Summer Carrot Salad

Carrots_of_many_colors


Fall is here, but not really. We turned the heater on one morning last week, but that same afternoon the air conditioner was back. Most people call this Indian Summer, but in Southern California it’s just typical back-to-school weather.

Leaves are dropping here already, though it’s not what I would call autumnal. As a result of the thinning foliage I have discovered several neighbors with pomegranate trees. Why I failed to be nosey up until this point is a mystery, but lets just say, I am ready to make friends.

I love adding pomegranate seeds to recipes. They are like sparkling rubies, bedazzling my otherwise pedestrian plates. This recipe is a twist on an old standard. It’s a bit healthier, and far more colorful.

INGREDIENTS

2 TB. olive oil
2 TB. rice or cider vinegar
1/4 cup orange juice
1 TB. fresh thyme, minced
1/2 tsp. kosher salt
4 cups grated carrots (use rainbow carrots is you can fine them)
1/2 cup raisins
1/2 cup dried cranberries
1 pear, grated
1 apple, grated
1 cup pomegranate seeds
1 cup toasted walnuts

METHOD

In a large bowl whisk together oil, vinegar, orange juice, thyme, and salt. Add carrots, raisins, pear, and apple, pomegranate seeds, and walnuts, and toss to coat. Chill 1 hour before serving.

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