Carrot and Microgreen Salad

Photo by Michael Piazza / Styling by Catrine Kelty

The bright orange carrots and the dark green microgreen leaves make for a festive cold-weather salad. Add a delicious reduced-fat dressing made with freshly squeezed orange juice and you have a satisfying and cooling salad full of vitamins, crunch and sweetness. Perfect for potlucks or as a substitute for coleslaw.

Serves 6

4 cups peeled and shredded carrots (about 1½ pounds)
2 stalks celery, cut in half lengthwise and sliced very thinly on the diagonal
1–2 cups microgreens of your choice
½ cup dried cranberries, roughly chopped
½ cup sliced almonds, toasted

Dressing
¼ cup freshly squeezed orange juice
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons minced shallot or red onion (optional)
2 teaspoons raw honey or maple syrup
3 tablespoons olive oil
½ teaspoon salt

In a medium-sized bowl, combine carrots, celery, microgreens and cranberries. Mix gently.

Combine all the ingredients for the dressing in a jar and shake until mixed. Just before serving, pour over salad. Adjust salt to taste.

Garnish with toasted sliced almonds.

This recipe appeared in the Winter 2020 issue as part of a larger story on Microgreens.