Simple Fall Recipe: Carrot-Apple Salad

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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