Rainbow Carrot Salad

Rainbow carrot salad with goat cheese and pecans
  • Prep Time15 min
  • Ready in15
  • TipTo help your carrot ribbons to stay firm, soak them in a bowl of ice water as you're peeling them.

Ingredients

  • 2 Tbs. apple cider vinegar
  • 1 tsp. Dijon mustard
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 3 Tbs. olive oil
  • 1/4 c. fresh basil, cut into ribbons
  • 6 oz carrots, shaved into ribbons using a peeler
  • 2 c. arugula
  • 1/4 c. coarsely chopped fresh flat-leaf parsley
  • 1 oz. crumbled goat cheese (optional)
  • 3 Tbs. chopped toasted pecans, divided

Cooking Instructions

1

Whisk together vinegar, mustard, sea salt, and black pepper in a small bowl; whisk in olive oil. 

2

In a mixing bowl, toss together carrots, arugula, parsley, basil and vinaigrette. Adjust seasoning to taste. Divide among 4 plates and top evenly with goat cheese and pecans.

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