Carrot Apple Salad with Toasted Walnuts

I received free samples of California walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensated for my time. 

Are you ready for a week of delicious walnut recipes?

Walnuts are a delicious and versatile ingredient that is the perfect complement to other whole foods for nutritious, tasty meals and snacks. I hadn’t cooked much with nuts in the past, so I used my sister’s book, called The Flavor Thesaurus by Niki Segnit, to get inspired. This book suggests pairings and ideas for creative cooking. I was impressed by the wide range of foods that walnuts pair with, including cauliflower, grapes, chicken, pear, and many others including the main ingredients in this simple salad recipe: apples, carrots, honey, cinnamon, and ginger!

Walnuts taste bittersweet, but the tannic flavor is minimized when you roast them. This also brings out the roasted nuttiness of the walnuts and enhances their crunchy texture, both of which work wonderfully in this light salad.


Carrot Apple Salad with Toasted Walnuts

  • Servings: 2
  • Time: 10 minutes
  • Difficulty: easy
  • Print

A fresh, sweet, and crunchy summer salad.


Ingredients

1/2 cup walnut halves

1 large green apple

3 medium carrots

1 tablespoon fresh lime juice

1 teaspoon honey (optional)

1/8 teaspoon ground cinnamon

1/8 teaspoon ground ginger

Directions

  1. Preheat the oven to 350 degrees. Place the walnuts in a single layer on a baking sheet and toast for 8-10 minutes, or until fragrant but not dark. Set aside to cool.
  2. Grate the apple and carrots into a large bowl using a box grater or food processor with grater blade.
  3. In a small bowl, whisk together the lime juice, honey, cinnamon, and ginger. Pour over the carrots and apples.
  4.  Chop the walnuts roughly, add to the bowl, and stir everything together. Serve immediately or chill for an hour or two.

I’m not a huge fan of dried fruit, but it would be a fabulous way to add some extra sweetness to this salad. The next time I make it, I may toss in a handful of dried cranberries or raisins. If you try that, let me know if you like it!

 

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