Ingredients
Scale
Salad
- 3 cups (750 ml) grated carrots (about 6 medium carrots)
- 2 cups (500 ml) grated beets (about 3 medium beets)
- 2 tablespoons (30 ml) diced fresh chives (optional)
- 1 cup (250 ml) diced fresh parsley
- ½ cup (125 ml) coarsely chopped walnuts
- ¾ cup (180 ml) orange-ginger dressing or dressing of your choice
- Seeds from 1 pomegranate fruit
- 1/2 cup dried cherries, or raisins, optional
- Salt and pepper to taste
Orange Sesame Ginger Dressing
- 4 large dates, pitted
- 1 cup (250 ml) orange juice
- 2 tablespoons (30 ml) sesame tahini
- 2 tablespoons (30 ml) chopped or grated fresh ginger
- 2 tablespoons (30 ml) miso
- 2 tablespoons (30 ml) apple cider vinegar
- 2 tablespoons (30 ml) Nama Shoyu or tamari
- 2 teaspoons (10 ml) sesame oil, optional
- Pinch cayenne or black pepper, to taste
Instructions
Salad
- In a large bowl, mix carrots, beets, chives, parsley, pomegranate seeds, and walnuts.
- Add salad dressing and stir until vegetables are thoroughly coated.
- Add salt and pepper to taste.
- Top with a sprig of parsley or walnuts.
Orange Sesame Ginger Dressing
- Soak dates in 1/2 cup (125 ml) of the orange juice for one hour then place in a blender.
- Add to the blender the tahini, ginger, dates, and miso and process until smooth.
- Add remaining 1/2 cup (125 ml) of the orange juice, vinegar, Nama Shoyu, sesame oil (if using) and cayenne or pepper and process until smooth. Taste and adjust seasoning.
- Add dressing to salad to taste and toss to combine. Allow the salad to marinate for at least 20 minutes before serving.
Nutrition
- Serving Size: 1 heaping cup