Such a Healthy Apple Carrot and Walnut Salad! A crunchy salad with a nice vinaigrette composed of lemon juice and sunflower oil.
This easy to make Carrot Apple and Walnut Salad is not only super easy to make, but it’s also healthy and full of vitamins!
I admit I’m guilty of not posting healthy recipes very often. Not because I don’t want to be healthy, but it seems like all the yummy looking recipes aren’t the healthiest.
If you or anyone consuming this recipe has a nut allergy, please take the appropriate precautions. While the walnuts play an important role in the flavor profile of this salad, you may want to avoid this recipe.
Make sure you check out my great selection of salads here.
How to Make this Carrot Apple and Walnut Salad
1- Toast the walnuts in a dry skillet until golden. Remove from heat to cool. Be careful not to burn them!
2- Soak the raisins in 1 cup of boiling hot water for about 1 minute to soften them up. Drain well and set aside.
3- Place Shredded carrots into a large mixing bowl.
4- Cut apples into matchsticks and toss them with 1 Tablespoon of lemon juice to prevent browning.
5- Add soaked raisins and toasted walnuts to the mixing bowl.
6- In a small bowl, combine 2 tablespoons of lemon juice, 3 tablespoons of sunflower oil, 1/2 teaspoons of salt and 1/8 teaspoon of black pepper. Pour the dressing over salad and toss until everything is coated with the dressing.
Carrot Apple and Walnut Salad
Ingredients
- 1 lbs Carrot, Shredded
- 2 Apples, Julienned
- 1 Cup Walnuts, Chopped
- 1/2 Cup Raisins
- 3 Tbsp Lemon Juice
- 3 Tbsp Sunflower Oil
- 1/2 Tsp Salt
- 1/8 Tsp Ground Black Pepper
how to make this recipe
- Toast the walnuts on dry skillet until golden. Remove from heat to cool. Be careful not to burn them!
- Soak the raisins in 1 cup of boiling hot water for about 1 minute to soften them up. Drain well and set aside.
- Place Shredded carrots into a large mixing bowl.
- Cut apples into matchsticks and toss them with 1 Tablespoon of lemon juice to prevent browning.
- Add soaked raisins and toasted walnuts to the mixing bowl.
- In a small bowl, combine 2 tablespoons of lemon juice, 3 tablespoons of sunflower oil, 1/2 teaspoons of salt and 1/8 teaspoon of black pepper. Pour the dressing over salad and toss until everything is coated with the dressing.
Notes
Nutrition
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.
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