One of our family’s favorite fall dishes is my Beloved’s Carrot-Apple Salad recipe, so I asked him if I could share it. Calvin graciously typed it up for me, so here it is! Yes, there is a bit of “non-measuring” involved; that’s how we typically cook in our home. But you can’t really “mess it up.” (If all else fails, add an extra dash of cinnamon, right?) 
Carrot Apple Salad
- Peeled and grated Carrots
- Grated Apples
The ratio of carrots and apples can be varied according to taste and what’s on hand. I usually start with three carrots and a couple medium apples.
- Handful of raw or roasted Sunflower Seeds
- Handful and a little more of Dried Fruit (raisins, cranberries, etc)
- A heavy sprinkling of dried shredded, unsweetened Coconut.
- A splash of Orange or Lemon Juice. Don’t get carried away. Start small and go to taste. The main purpose is to keep the apple from getting brown.
- 1/2 tsp Cinnamon (or more)
- 1/8 tsp Ginger powder
- Pinch of Nutmeg
- Chopped Nuts (optional)
Mix all ingredients together until well blended. Taste, and adjust seasonings as necessary.
This makes a wonderful seasonal side salad for a lunch or dinner. It even makes a fun light breakfast or snack, topped with a dollop of yogurt!
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Yum sounds like the perfect seasonal salad.
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I made this and added a can of pineapple. It was a big hit. We did not have sunflower seeds so I added walnuts.
Sharon
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This sounds so yummy! I can’t wait to try it!
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great recipe! I am eating it as I type! I subsituted almonds for the sunflower seeds as I ran out of them. I also added some shredded cabbage and a tiny amount of greek yogurt with a pinch of sugar. My kids will be home for lunch soon, and I think they will like it a lot.
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Michele Reply:
October 1st, 2010 at 8:26 am
@karen, Yum! Thanks for sharing!
Blessings,
Michele
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