Trying to eat locally in the Mid-Atlantic region during the winter can be challenging as we try to support our local farm markets. Fruits and vegetables you may find at the market in cold winter months include winter squash, cabbage, apples, carrots, parsnips, potatoes, garlic, and onions. Make the most of your farmer’s market’s winter bounty with this Carrot and Dried Fruit Salad with Walnuts. You’ll love the hint of sweetness the dried fruit imparts!
Makes 4 Servings
Ingredients
- 2/3 cups walnuts toasted and coarsely chopped
- 3/4 cup freshly squeezed orange juice (approximately 1 1/2 oranges)
- 1/4 cup walnut, extra virgin olive oil, or safflower oil
- 1 Tbsp raw honey
- 1/4 tsp. salt
- 3/4 cup raisins, cranberries, or cherries
- 1 1/2 lbs carrots, grated
Directions:
- In a small skillet, toast walnuts over medium heat, stirring frequently for about 3-4 minutes. Set aside to cool.
- Prepare dressing: Combine orange juice, oil, and salt in a small bowl. Using a small wire whisk, beat until well mixed.
- Stir walnuts, dried fruit, and carrots into the orange dressing.
- Refrigerate salad for a couple of hours or overnight. The dried fruit will soften and plump from the dressing. Toss before serving; you may choose to serve it cold or at room temperature.
Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer
Eat your veggies. Save the planet.
Eating more fruits and vegetables is good for you and the planet. Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community. Gather your family and friends and enjoy sustainable eating together!
