This post may contain affiliate links. Read my disclosure policy. This Carrot Apple and Walnut Salad is quick and easy; my kind of salad! My husband and I both kept going back to the bowl for refills and nearly finished the entire batch between the two of us, but you know what? It. felt .good! This salad is loaded with healthy ingredients. The lemony dressing and plump raisins make it irresistible.
There’s something about sunflower oil that gives any salad a Slavic kick. It’s that secret little ingredient that makes salads taste more “authentic” to my Ukrainian taste buds (afterall, Ukraine and Russia are two of the largest producers of sunflower oil). It’s so aromatic and adds great flavor. If you haven’t tried it, I think you should give it a whirl. P.S. If you have the option, it’s best to buy un-refined sunflower oil – it tastes better and is a little better for you.
Ingredients for Carrot Apple and Walnut Salad:
1 lb (about 5 large) carrots, peeled and sliced into matchsticks 2 apples (we used granny smith), peeled, cored and sliced into matchsticks 1 cup walnuts, coarsely chopped, lightly toasted 1/2 cup raisins Juice of 1 medium lemon (3 Tbsp, divided) 3 Tbsp sunflower oil (3 Tbsp) 1/2 tsp salt 1/8 tsp black pepper to taste
How to Make Carrot Apple and Walnut Salad:
Toast walnuts on a dry skillet until golden then remove from heat to cool (keep an eye on them; they can burn quickly).
Soak raisins in 1 cup boiling hot water for about 1 minute to soften them up. Drain well and set aside.
Cut apples into matchsticks and toss them with 1 Tbsp lemon juice right away to prevent browning. I used a granny smith apples but most apples will work well.
Add soaked raisins and toasted walnuts to the bowl.
In a small bowl or measuring cup, combine 2 Tbsp lemon juice, 3 Tbsp sunflower oil, 1/2 tsp salt and 1/8 tsp black pepper. Pour the dressing over salad and stir until combined. This salad stores really well in the refrigerator for several hours and the tiny bit that was leftover was still good the next day.
