Carrot and Microgreen Salad

Carrot and Microgreen Salad

Recipe by Catherine Walthers

The bright orange carrots and the dark green microgreen leaves make for a festive cold-weather salad. Add a delicious reduced-fat dressing made with freshly squeezed orange juice and you have a satisfying and cooling salad full of vitamins, crunch and sweetness. Perfect for potlucks or as a substitute for coleslaw.

Serves 6

  • 4 cups peeled and shredded carrots (about 1½ pounds)
  • 2 stalks celery, cut in half lengthwise and sliced very thinly on the diagonal
  • 1–2 cups microgreens of your choice
  • ½ cup dried cranberries, roughly chopped
  • ½ cup sliced almonds, toasted


  • ¼ cup freshly squeezed orange juice
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons minced shallot or red onion (optional)
  • 2 teaspoons raw honey or maple syrup
  • 3 tablespoons olive oil
  • ½ teaspoon salt


  1. In a medium-sized bowl, combine carrots, celery, microgreens and cranberries.
  2. Mix gently.
  3. Combine all the ingredients for the dressing in a jar and shake until mixed.
  4. Just before serving, pour over salad. Adjust salt to taste.
  5. Garnish with toasted sliced almonds.

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