Ingredients
Main Ingredients
- 5 medium carrots, grated
- 1 red apple, de-cored and diced into small pieces
- 1 green apple, de-cored and diced into small pieces
- 3 tablespoons pomegranate seeds
- 2 tablespoons fresh parsley, diced
Dressing
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons maple syrup or honey
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper (optional)
Instructions
- Prepare the dressing: Add the extra virgin olive oil, apple cider vinegar, maple syrup, salt, and black pepper (if using) to a small jar with a secure lid. Seal the jar tightly and shake vigorously until all ingredients are well combined to create a smooth vinaigrette.
- Prepare the vegetables and fruit: Peel and grate the carrots using the coarse side of a box grater or a food processor set to grate. Place the grated carrots in a large mixing bowl. De-core both the red and green apples, dice them into small bite-sized pieces, then add to the bowl along with the pomegranate seeds and chopped fresh parsley.
- Toss and serve: Drizzle the prepared dressing evenly over the carrot and apple mixture. Toss gently but thoroughly to ensure all ingredients are coated with the dressing. Serve immediately as a fresh side salad.
Notes
- Use tart apples like Granny Smith combined with sweet red apples for a balanced flavor.
- For a vegan version, use maple syrup instead of honey in the dressing.
- Can be refrigerated for up to 1 day, but best served fresh to maintain crispness.
- Pomegranate seeds can be substituted with dried cranberries or raisins if unavailable.
- The salad does not require any cooking and is very quick to prepare.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American, British
- Diet: Vegetarian
