Carrot and Apple Salad
This carrot and apple salad with pomegranate is light, fresh and has a delicious sweetness. Serve it up as an easy summer side dish at your next BBQ or potluck!
Servings: 6 servings
Calories: 108kcal
Equipment
- Grater
Ingredients
- 5 medium carrots grated
- 1 red apple de-cored, diced into small pieces
- 1 green apple de-cored, diced into small pieces
- 3 tablespoon pomegranate seeds
- 2 tablespoon fresh parsley diced
For the dressing
- 2 tablespoon extra virgin olive oil
- 2 tablespoon apple cider vinegar
- 2 teaspoon maple syrup or honey
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper optional
Instructions
- Add the olive oil, apple cider vinegar, maple syrup, salt and black pepper (if using) to a small jar that can be sealed. Shake to combine.
- Peel and grate the carrots on a box grater using the 'coarse' side of the grater, or in a food processor if you have the appropriate setting. Place in a large mixing bowl. De-core the apples, dice into small pieces and add to the bowl, along with the pomegranate seeds and diced parsley.
- Drizzle the dressing over the carrot and apple mixture and toss to combine.
Notes
- The salad can also be made as a ribbon carrot salad, using a peeler to make ribbons rather than grating the carrot.
- For more zing, you could add green onion to the salad and/or minced garlic to the dressing, if they work for you.
- If you like a lot of dressing, you can double the quantities given.
- Nutritional information is auto-generated and should be understood to be an estimate.
- apple cider vinegar, which scores 1.
- black pepper, which scores 2.
Nutrition
Calories: 108kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 86mg | Potassium: 262mg | Fiber: 3g | Sugar: 11g | Vitamin A: 8638IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 0.4mg
