Shaved Carrot Apple Walnut Salad (Printable)
Vibrant salad with shaved carrots, crisp apples, toasted walnuts, and bright maple-mustard dressing for a refreshing meal.
# What You’ll Need:
→ Produce
01 - 3 large carrots, peeled and shaved into ribbons
02 - 2 crisp apples (Honeycrisp or Granny Smith), thinly sliced
03 - 4 cups mixed salad greens (arugula, spinach, or lettuce)
04 - 1/4 cup fresh parsley, roughly chopped
→ Nuts & Seeds
05 - 1/2 cup walnut halves, toasted
06 - 2 tablespoons pumpkin seeds (optional)
→ Cheese (optional)
07 - 1/4 cup crumbled feta or goat cheese
→ Maple-Mustard Dressing
08 - 3 tablespoons extra virgin olive oil
09 - 2 tablespoons pure maple syrup
10 - 1 tablespoon Dijon mustard
11 - 1 tablespoon apple cider vinegar
12 - 1 teaspoon fresh lemon juice
13 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Heat a dry skillet over medium heat. Add walnut halves and toast for 3–4 minutes, stirring frequently until fragrant and lightly golden. Remove from heat and set aside to cool completely.
02 - Using a vegetable peeler, shave peeled carrots into thin ribbons working from top to bottom. Core the apples and thinly slice into even rounds. Roughly chop the fresh parsley.
03 - In a large salad bowl, combine the shaved carrot ribbons, sliced apples, mixed salad greens, and chopped parsley. Add the cooled toasted walnuts and pumpkin seeds if using. Toss gently to distribute evenly.
04 - In a small bowl or jar, whisk together extra virgin olive oil, pure maple syrup, Dijon mustard, apple cider vinegar, and fresh lemon juice. Continue whisking until fully emulsified and smooth. Season with salt and freshly ground black pepper to taste.
05 - Drizzle the maple-mustard dressing over the salad. Toss gently using salad utensils to coat all ingredients evenly without crushing the greens. Top with crumbled feta or goat cheese if desired. Serve immediately while vegetables remain crisp.
# Expert Advice:
01 -
- The ribbons of carrot catch the maple dressing in ways chopped pieces never could, creating little pockets of sweet and tangy in every bite
- It comes together in twenty minutes but looks like something from a restaurant where the menu has no prices listed
02 -
- The dressing separates quickly, so give it a quick whisk right before pouring and do not dress the salad more than fifteen minutes before serving or the greens will wilt sadly
- Carrot ribbons can be prepared up to a day ahead if you store them in cold water, but make sure to pat them completely dry before dressing or the salad will be watery
03 -
- Buy the carrots with the greenest tops still attached, they tend to be the sweetest and freshest
- Warm the maple syrup slightly for ten seconds in the microwave before measuring, it flows more easily and incorporates better into the dressing