Healthy, sweet, carrot salad recipe. Perfect for spring, (Easter!) or anytime.
Happy Easter Week! I hope you are well, and that your week is both fun and meaningful. Our week has been packed with Jonah’s Hawaii Regional Debate tournament (he and his partner took 2nd in the final!) as well as church gatherings, and (more) guests in town. 🙂 It’s all kinds of exhausting fun.
I’ll be hosting for Easter dinner, and as I pondered the menu, I knew salad would be a must. After all of the candy and sugar my kids my kids will be eating (ok, I love jelly beans too) raw veggies will be a welcome sight.
If you’ve been around a while you know that I am a fan of seasonal salads: I have shared my favorite hearty fall and winter salads (like this one with sweet potatoes, kale and candied walnuts or this one with pear and gorgonzola.) And summer is my favorite time to make salad the main course— (like this tortellini salad or our family favorite BBQ chicken salad.)
But spring…what even is a spring salad?…
Well, those were my deep thoughts as I pondered our Easter menu, and then decided that carrots would be a great fit for the occasion. (The Easter Bunny no-doubt snuck into my subconscious.) I remember some carrot salads from my childhood, but I knew I could update the creamy carroty globby salad (which honestly tasted great!) with some fresh ingredients, and a lighter, healthier dressing.
I thought a carrot salad would be excellent with raisins and coconut and walnuts. (think carrot cake. Only the salad version.) And then I set to work, playing with carrot salad and planning for our Easter party.
I landed on the rainbow variety of carrots at our local market, because I love color.
Then I added the crunch of walnuts, coconut, and pumpkin seeds, and the sweetness of raisins and a honey-maple, lime vinaigrette. I found this lovely carrot salad recipe by the The Healthy Foodie from last year, and I went on to mix and tweak and remix. When the whole family voted thumbs up (except Levi. Because every family needs a vibe-killer?) I knew I had a winner.
And I thought you might want to try it too.
This salad could be paired with just about anything…whether you plan to serve ham, fish, burgers or maybe you are headed to a potluck this weekend? — This carrot salad will pair well with anything.
Also: if you want to add some greens to this carroty-creation, go ahead and pile the salad atop a bed of greens like I did.
I hope you’ll make it, share it. And enjoy! Oh — I’d love for you to PIN it and share on social media too. 🙂 Thanks!
Here’s the printable recipe!
Crunchy Carrot Salad
- 3 cups carrots, grated
- 1/3 cup raisins
- 1/3 cup chopped walnuts
- 1/3 cup pumpkin seeds
- 1/2 cup shredded unsweetened coconut
- 1/4 cup apple cider vinegar
- 1/4 cup avocado oil
- 2 tbsp. honey
- 1 tsp. dijon mustard
- 1 tsp. sea salt
- 1/2 tsp. fresh ground pepper
- 2 tsp. minced fresh ginger
- 2 tsp. fresh lime juice
In a large bowl, combine all ingredients from the grated carrots through the shredded coconut.
In a small bowl, combine the rest of the ingredients for a dressing. Whisk well so that dressing is consistent.
Pour dressing over the salad mixture and toss well.
Top with extra pumpkin seeds, coconut, or walnuts. Serve immediately or refrigerate for a few hours to chill well.
Happy Easter Friends!
May the reality of God’s love for you, shown by Jesus’ death and resurrection fill you with fresh joy, gratitude, and peace.
PS If you’re looking for a film to include in your Holy Week preparation, I recommend the movie RISEN. We watched it this last week and I thought it was really well done. Quality acting and a great angle on Easter (It followed the story of a Roman Tribune in Judea who was given the job of finding the missing body of Jesus…)