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.
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Carrot and Sunflower Seed Salad with Lemon-Honey Dressing
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Total Time: 25 minutes
- Yield: 6 As A Side 1x
- Category: Salad
- Method: Shred
- Cuisine: American
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
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
- Preheat the oven to 350 degrees F.
- Season the seeds with a pinch of salt and spread evenly on a baking tray.
- Bake seeds for approximately 15 minutes until they are lightly toasted, turning every 5 minutes and set aside to cool.
- Make the dressing: Whisk lemon juice, salt, pepper and honey until smooth. While whisking, slowly drizzle in oil until emulsified.
- Place carrots and scallions in a large mixing bowl, pour on dressing and mix well.
- 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.
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