By Jael Davison, Catering Assistant
- 4 medium sized carrots peeled and grated
- 1 heaped tbsp dried cranberries
- 2 tbsp pumpkin seeds
- 2 tbsp walnut pieces
- Small handful of fresh parsley, chopped
- 1 orange, juice and zest
- 6 tbsp olive oil
- 2 tsp balsamic vinegar
- Pinch of salt and pepper
To make the dressing, place all ingredients into a clean screw top jar and give it a good shake (make sure to have the lid on, obviously!)
Put all salad ingredients into a mixing bowl and stir with a fork. Add just enough dressing to give it a light coating.
Hints and tips
Pecan nuts or cashews would also taste good in this salad, pumpkin seeds could be exchanged for sunflower seeds and chopped dried apricots instead of cranberries.
The salad will keep for about 3 days in an airtight container in the fridge, and the dressing for about 2 weeks in the fridge (take out of fridge about half an hour before using and give it a good shake).