fresh winter carrot salad

This fresh winter carrot salad was inspired by the sweet, succulent yaya carrots we picked at Farmshare Austin last weekend, as well as a seasonal fever for pomegranate arils that hits in December. Accented by complex sugo salt, this salad bursts with bright flavor and color! We love it paired with really any meal to bring something fresh, delightful, and fiber-filled to your table. 

This simple recipe is flexible! If you don't have pomegranate arils, sub in dried cranberries, diced apples, or even little orange slices. You can use any herbs you have on hand, or for the version pictured I just threw in some of the gorgeous carrot greens. If you don't have pickled onions, use some raw sliced onions and drizzle a dash of vinegar over the salad. No sugo salt? Well, you should get some... but you can always substitute your favorite daily salt and pepper.

Cooking Time: 10m
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Spice:
Main Ingredients:
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fresh winter carrot salad

Ingredients

The ratios below make about 2 servings. Double or triple for a larger crowd or for easy meal prep!

about 4 carrots (approx. 1.5 cups of ribbons)
1/8 cup pickled onion (any type, or use 1/8 c fresh onion + 1/2 tsp vinegar)
1/4 c pomegranate arils (or sub dried cranberries, diced apples, orange segments)
2 tsp olive oil
1.5 tsp sugo salt (or 1/2 tsp salt + 1/4 tsp pepper)
1 Tbsp minced fresh herbs or carrot greens

Instructions

  1. Shred carrots into ribbons. I always lay the carrot on a cutting board and use a veggie peeler for this step!
  2. In a bowl, toss carrots with 2 tsp olive oil. Add 1.5 tsp sugo salt and mix.
  3. Add 1/8 c pickled onion (or 1/8 c raw onion + 1/2 tsp vinegar). Mix again, then add pomegranate arils (or substitute) and 1 Tbsp herbs/carrot greens. Lightly toss again.
  4. Serve, topped with additional sugo salt if desired.
sugo salt

sugo salt
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