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Festive Carrot Salad
Recipes
Festive Carrot Salad
6 servings
45 minutes total

Ingredients

  • Nonstick aluminum foil
  • 2 lb fresh carrots
  • ¼ cup roasted, shelled pistachios
  • ¼ cup apple cider vinaigrette
  • 2 tablespoons fig preserves
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon pumpkin pie spice
  • ½ cup cranberries & glazed walnuts salad topping
  • ¼ cup golden raisins
  • ¼ cup sliced fresh green onions

Steps

    1. Preheat oven to 425°F. Line baking sheet with foil. Peel carrots, then cut into 1-inch-thick coins. Chop pistachios. Place vinaigrette and preserves in large bowl; whisk to blend, then set aside.
    2. Whisk oil, salt, pepper, chili powder, and pumpkin pie spice in separate large bowl until blended; add carrots and toss to coat. Spread mixture in even layer on prepared baking sheet; bake 15–18 minutes until carrots are desired tenderness. Remove from oven and let stand to cool slightly.
    3. Add pistachios, walnuts with cranberries, raisins, green onions, and carrot mixture to bowl with vinaigrette; toss to coat. Serve warm or chill until ready to serve.

    Chef's Tip: To save time, you can use crinkle-cut or dip chip carrots in place of whole carrots; reduce baking time to 8–10 minutes.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 300, Total Fat 18g, Sat Fat 2g, Trans Fat 0g, Chol 0mg, Sodium 550mg, Total Carb 35g, Fiber 7g, Total Sugar 24g, (Incl. 12g Added Sugars), Protein 2g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 10%