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Carrot, Raisin, and Toasted Pecan Salad


From The Washington Post

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  • Zest of 1 large orange
  • 1/4 cup fresh orange juice
  • 1 tablespoon honey
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 pound carrots, grated
  • 1 cup golden raisins, coarsely chopped (4 ounces)
  • 1/2 cup toasted pecans, coarsely chopped (2 ounces)


Servings 6
Preparation time 10mins
Cooking time 25mins


Step 1

Whisk together the orange zest, juice and honey in a large bowl. Season with salt and pepper to taste. Drizzle in the oil while whisking to form an emulsified vinaigrette.

Toast the pecans in a small, dry skillet over medium-low heat for several minutes, until the nuts are fragrant and lightly browned. Cool completely before using.

Add the carrots, raisins, and pecans, and toss to incorporate. Taste, and adjust the seasoning as needed. Let the salad sit for 15 minutes, then stir before serving.


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