• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
  • Recipes
  • Blog
  • 3-Day New Year Reset
  • Shop

Loveleaf Co.

Streamline and simplify your kitchen and diet.

Dairy-Free, Gluten-Free, Grain-Free, Paleo, Recipes, Salads and Bowls, Vegan, Vegetarian · May 7, 2016

Carrot and Sunflower Seed Salad with Lemon-Honey Dressing

Carrot and sunflower seed salad from above. this …

Several years ago, on a whim, I bought the Rose Bakery’s cookbook. Over the years, I’ve made nearly every recipe from this humble collection and I haven’t been disappointed once. Simplicity and freshness are at the heart of each recipe; real ingredients, no fuss preparation, amazing taste. This carrot and sunflower seed salad embodies our food philosophy perfectly.

Although the ingredients themselves aren’t unique, the combination is rather unusual and addicting (and inexpensive to make). If you’re ever in London or Paris, be sure to stop by their charming (yet hard-to-find) cafe. Coincidentally, their carrot cake is also out of this world.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Carrot and sunflower seed salad from above.

Carrot and Sunflower Seed Salad with Lemon-Honey Dressing

  • Author: Ally Milligan
  • Prep Time: 10 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 25 minutes
  • Yield: 6 As A Side 1x
  • Category: Salad
  • Method: Shred
  • Cuisine: American
Print Recipe
Pin Recipe

Description

A simple and fresh salad with crunch. Shredded carrots, roasted sunflower seeds, and a lemon-honey dressing: everyday ingredients, but unique when combined.


Ingredients

Scale

Salad

  • 1 cup raw sunflower seeds
  • 1 teaspoon plus extra pinch of salt
  • 8 medium carrots, grated
  • 1/2 cup of scallions, chopped

Honey-Lemon Dressing

  • 1/2 cup fresh squeezed lemon juice
  • 1/2 teaspoon ground black pepper
  • salt to taste
  • 1 tablespoon honey (see note for vegan option)
  • 2 tablespoons extra virgin olive oil

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Season the seeds with a pinch of salt and spread evenly on a baking tray.
  3. Bake seeds for approximately 15 minutes until they are lightly toasted, turning every 5 minutes and set aside to cool.
  4. Make the dressing: Whisk lemon juice, salt, pepper and honey until smooth. While whisking, slowly drizzle in oil until emulsified.
  5. Place carrots and scallions in a large mixing bowl, pour on dressing and mix well.
  6. Add cooled seeds and lightly mix again.

Notes

Make It Vegan. Replace the honey with another liquid sweetener, like agave syrup or maple syrup.

Adapted from the Rose Bakery Cookbook.

Keywords: carrot salad, carrot slaw, lemon honey dressing

Did you make this recipe?

Leave a comment below and share a photo on Instagram!
Tag @loveleafco and hashtag it #loveleafco

Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. There is no additional cost to you. I only link to products I truly recommend and trust.

Previous Post: « Healthy Protein Options
Next Post: The Loveleaf Guide to Greens »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

  • About
  • Shop
  • Recipes
  • Blog
  • 3-Day New Year Reset
  • Follow on Instagram
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

About

Helping busy moms feel calm and confident with satisfyingly simple & healthy recipes.

LEARN MORE HERE

Footer

  • About
  • Contact
  • Recipes
  • Blog
  • Shop

© 2023 Loveleaf Co. | Privacy Policy | Terms