Mediterranean Carrot Salad (Print Version)

Colorful carrots blend with lentils, nuts, and herbs tossed in a bright, spiced dressing. Satisfying and fresh.

# Ingredients:

→ Salad Base

01 - 1½ pounds carrots, peeled and cut into bite-size pieces
02 - 1 can (15 ounces) lentils, drained and rinsed or 1½ cups cooked lentils
03 - 2 tablespoons raisins
04 - ¼ cup chopped fresh parsley
05 - 3 tablespoons shaved almonds or crushed walnuts, lightly toasted

→ Dressing

06 - 3 to 4 tablespoons extra virgin olive oil
07 - 2 tablespoons freshly squeezed lemon juice
08 - 1 tablespoon Dijon or yellow mustard
09 - 1 tablespoon honey or maple syrup, plus 1 teaspoon for roasting carrots
10 - 1 small clove garlic, finely grated
11 - ¾ teaspoon paprika, divided
12 - ½ teaspoon ground cumin
13 - ¾ teaspoon kosher salt, plus more to taste
14 - Freshly ground black pepper, to taste

# Steps:

01 - Preheat oven to 425°F. Toss peeled and cut carrots with a drizzle of olive oil, a pinch of kosher salt, black pepper, 1 teaspoon honey, and ½ teaspoon paprika until well coated. Spread on a baking tray and roast for about 30 minutes, until tender and golden brown.
02 - Alternatively, boil carrots in lightly salted water for about 20 minutes until fork-tender. Drain well before proceeding.
03 - In a large bowl, whisk together 3 to 4 tablespoons olive oil, lemon juice, mustard, 1 tablespoon honey or maple syrup, grated garlic, ¼ teaspoon paprika, ground cumin, ¾ teaspoon salt, and freshly ground black pepper until well emulsified.
04 - Add the drained lentils to the dressing. Stir gently to coat and allow to marinate while the carrots cook.
05 - Add warm roasted (or boiled) carrots to the bowl with marinated lentils. Fold in chopped parsley and raisins, mixing until everything is evenly combined and coated in the dressing.
06 - Transfer salad to a platter and top with toasted shaved almonds or crushed walnuts for added crunch. Serve warm, at room temperature, or chilled.

# Notes:

01 - If preparing in advance, add nuts just before serving to maintain texture.
02 - Salad pairs well with grilled fish, poultry, or alongside warm flatbread.

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