This carrot cranberry salad has all the flavours of Christmas without the overindulgence. I find having a few simple recipes up my sleeve helps to keep everything in balance. This salad is a delicious backdrop for Christmas lunch, providing all those traditional Christmas flavours of sweet carrots, cranberries and fresh herbs. It is also lovely as side for BBQ's and is quick to whip up for unexpected guests.
I have a lovely julienne vegetable peeler that gives me long skinny strips for this salad. I like the way they can be twirled around a fork. That said, I have also made this using a vegetable peeler for wide ribbons; or with a cheese grater for short and sweet pieces of carrot. I like to soak the cranberries before tossing them in the salad, it makes them plump up and delicious. Soaking them in orange juice is divine, but does make the dish a little sweet. I add a splash of vinegar to the orange juice to help balance everything out.
This carrot cranberry salad is bright and colourful as a gorgeous accompaniment to a Christmas ham or a BBQ spatchcock chicken. For vegetarians, I would add grilled haloumi where the salty combines with the sweetness for a delicious contrast.
Ingredients
- 1/4 cup dried cranberries
- 1/4 cup orange juice or water
- 3 large carrots, julienned
- 1/2 red onion, finely sliced
- 1 handful fresh salad leaves
- 1/4 cup walnuts, lightly crushed
- 2 tbsp parsley, chopped
- 2 tbsp mint, chopped
- 2 tbsp olive oil
- 2 tbsp cider vinegar
- 2 tsp maple syrup
- 1 1/2 tbsp mustard
- Salt and pepper to season
Method
- 1
In a small bowl, soak the cranberries in either orange juice or a little water with a squeeze of lemon juice to plump them up. Put aside for half an hour. In a large serving bowl, mix together the carrots, red onion and salad leaves. Toast the walnuts in either a hot oven or heavy based frying pan. Careful to keep an eye on the nuts so they don't burn, turning them carefully until they're lightly toasted. Let cool and then add to the carrot mix with the parsley, mint and strained cranberries. In a jam jar, put the olive oil, cider vinegar, maple syrup and dijon mustard. Shake until combined and then lightly toss everything together. Season with salt and pepper and top with pumpkin seeds.
