🥕 Carrot & Apple Salad with Cranberries and Toasted Nuts

🥄 Instructions

1. Toast the nuts:
   In a dry skillet over medium heat, toast the crushed walnuts (40 g | ⅓ cup) and pine nuts (30 g | ¼ cup) for 3–5 minutes. Stir frequently until they’re lightly golden and fragrant. Set aside to cool.
2. Prep the carrots and apples:
   Peel and grate 3 medium carrots (about 300 g). Core and dice 1 large apple (about 200 g | 7 oz), leaving the skin on for color and texture. Optionally toss the apple with a bit of the lemon juice to prevent browning.
3. Make the dressing:
   In a small bowl or jar, whisk together the lemon juice (30 ml | 2 tbsp), extra virgin olive oil (45 ml | 3 tbsp), finely minced garlic (1 clove), salt (¼ tsp), and black pepper (⅛ tsp) until emulsified.
4. Combine the salad:
   In a large bowl, mix the grated carrots, diced apple, chickpeas, dried cranberries, toasted nuts, and the dressing. Toss well to coat everything evenly.
5. Let it rest (optional):
   For best flavor, let the salad sit for 10–15 minutes at room temperature before serving. This gives the cranberries time to plump and the flavors to meld.
6. Serve:
   Plate the salad on a platter or individual dishes. It can be served slightly chilled or at room temperature.

🍽 Serving Suggestions:

• Serve as a starter with a slice of crusty sourdough.
• Pair with grilled chicken, fish, or roasted vegetables.
• Top with goat cheese or feta for added creaminess.
• Add arugula or baby spinach for an extra boost of greens and volume.

🧊 Storage Tip:

Keeps well in the fridge for up to 2 days in an airtight container. The texture stays crisp, and the flavors continue to deepen over time.

Additional Pairing Ideas

🧀 Cheese Pairings

• Goat cheese – creamy and tangy, pairs perfectly with sweet carrots and apples
• Feta – salty and crumbly, adds a Mediterranean touch
• Brie or Camembert – for a more decadent option at a cheese board-style meal

🍗 Protein Options

• Grilled chicken breast – simply seasoned to let the salad shine
• Roast turkey or duck – especially great during fall or holiday meals
• Seared tofu or tempeh – marinated in lemon and herbs for a vegan option
• Smoked salmon – adds richness and contrasts beautifully with the salad’s brightness

🥖 Grains & Breads

• Quinoa or couscous – makes the salad more filling when served together
• Wild rice – earthy, chewy texture complements the sweet-savory notes
• Sourdough or seeded bread – toasted and served on the side

🧆 Other Sides

• Hummus with crudités or pita – for a Mediterranean-style spread
• Roasted sweet potatoes – soft, warm contrast to the cool, crunchy salad
• Lentil soup – for a cozy, nutritious lunch combo

🍷 Drink Pairings

• Dry white wine – like Sauvignon Blanc or Pinot Grigio
• Rosé – light and fruity, enhances the salad’s natural sweetness
• Sparkling water with lemon – clean and refreshing
• Herbal iced tea – mint or hibiscus pairs wonderfully with the salad's flavors