Maple-Glazed Carrot Salad

Sometimes some of my favorite recipes come from trying to find ways to use jumbo bags of carrots from Costco! This salad is one of those recipes. It’s Sunday so I’m not working; I made a stew and had some carrots leftover. My son likes maple-glazed carrots, so I made him some for lunch and then I looked at my salad bowl. Why not add them to my salad?! It was a good experiment.

I’ve talked before about my husband’s limited vegetable preferences. He, of course, is not a carrot lover, but if they are coated in a little maple syrup – that is a different story! However, since he’s not a vegetarian, he added 4 gluten-free chicken nuggets to it, and he ate a huge bowl. I am just happy that he ate his carrots!

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MAPLE GLAZED CARROT SALAD

  • Servings: ~2 large salads
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Credit: My Real Dish

Tip: (1) I didn’t have any fresh lemon when I was making this dressing. So I used Young Living Lemon Vitality Essential Oil. You can use this for so many things, not use cooking. I talk about using essential oils in cooking here. You can purchase the lemon essential oil here. Or, feel free to substitute 1 tablespoon of lemon juice instead. (2) This salad only requires 2- 3 tablespoons of dressing, so you will obviously have remaining dressing. But I stored it in the fridge and have been using it on so many different salads. (3) It serves two large salads as a full meal, or you will have 4 – 5 side salads.

Ingredients

Salad

  • 1/2 cup sliced almonds
  • 1 cup dried cranberries
  • 2 avocados
  • 2 heads romaine lettuce, chopped (~10 cups lettuce)
  • 3 cups chopped carrots
  • 2 tablespoons maple syrup
  • 1 tablespoon vegan butter
  • pepper to taste

Maple-Lemon Balsamic Vinaigrette Dressing

  • 1 1/4 cup olive oil
  • 1 tablespoon maple syrup
  • 5 drops Young Living Lemon Essential Oil  (or you can add 1 tablespoon of lemon juice)
  • 1/16 teaspoon Redmond Real Salt


Directions

  1. First, prepare the carrots. Chop 3 cups of carrots.
  2. Heat 1 tablespoon vegan butter in a skillet over medium-high heat.
  3. Add carrots, 2 tablespoons of maple syrup and sauté continuously (~8 minutes until they are slightly tender).
  4. While carrots are cooking, chop lettuce and prepare the salad dressing.
  5. Chop the lettuce and serve with warmed cooked carrots, along with all the salad ingredients in a large bowl and toss. Serve with the Maple-Lemon Balsamic Vinaigrette Dressing!

CARROT SALAD

 

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14 Comments

  1. Emily Fata says:

    This looks soooo delicious! I can’t wait to try it out at home. I’m a sucker for any salad stocked up with lots of yummy toppings.

    Like

  2. 50shadesofsahara says:

    Wow I’ve never thought about putting syrup on carrots before but I could definitely see myself eating them this way! I don’t like raw carrots but don’t mind cooked carrots, so these might be really good!!

    Like

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