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Carrot Salad with Walnut Oil & Honey

Featured in our 2018 Easter Guide
Scott Phillips

Servings: six.

You might be surprised how well the toasty flavors of the walnuts and walnut oil complement the freshly grated carrot. This salad would be a delicious accompaniment to roast pork or chicken.


  • 1-1/2 lb. carrots, peeled and grated on the medium holes of a box grater
  • 1 cup walnuts, toasted and chopped
  • 1/2 cup dried currants
  • 1 orange, juiced (about 1/2 cup)
  • 3 Tbs. apple-cider vinegar
  • 1 Tbs. honey
  • 3 Tbs. untoasted walnut oil (available online at Lepicerie.com)
  • Kosher or sea salt
  • Freshly ground black pepper
  • 2-1/2 Tbs. finely chopped chives

Nutritional Information

  • Calories (kcal) : 290
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 14
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 0
  • Sodium (mg): 210
  • Carbohydrates (g): 27
  • Fiber (g): 5
  • Protein (g): 5


  • Combine the grated carrots, walnuts, and currants in a medium serving bowl.

    In a small bowl, whisk together the orange juice, cider vinegar, and honey. Slowly whisk in the walnut oil. Season with salt and pepper to taste.

    Toss the carrot mixture with the vinaigrette and 2 Tbs. of the chives. Adjust the seasoning to taste. You can serve the salad immediately, but it will taste even better if you let it sit at room temperature for 15 to 20 minutes. Sprinkle with the remaining 1/2 Tbs. chives right before serving.


Rate or Review


  • Kokinneke | 07/18/2017

    For me it was too sweet. I would leave the orange juice for the special flavour but cut on the sweetener.

  • grlup | 01/14/2017

    Followed recipe exactly and turned out very well. Was not too sweet at all and fail to see how adding more honey (see previous) review would cut down on sweetness. This is a nice fresh salad and something different as far as carrots go. Definitely will make again.

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