As winter is approaching, my consumption of fresh veggies/greens is already going down while soups and chilis are slowly taking over my meal plan. Just something about cold salad or veggies doesn’t sound appealing at this time of the year; last year I made Butternut Squash, Apples, and Walnut Salad inspired by Fall-ish ingredients. So to continue with the salad tradition, I’d like to present you with Carrot, Dates, and Mint Salad inspired from Faith’s salad I tried several years ago. I am not a big fan of raw carrots but when carrots are combined with dates and some warm spices, it is a wonderful combination that I insist you to please try. You can use regular carrots but I used rainbow ones here because they looked too pretty and I could not not buy them at the market.
If you are struggling to get in fresh veggies like me, try this salad while getting a healthy dose of antioxidants. It’s great for light lunch or makes a wonderful side to feed the crowd this holiday season. I’d love to know what are some of your favorite ways of getting greens or raw veggies in? Leave me a link to your fav salad recipes!!!
How is the weather looking for you guys? It’s been pretty gloomy, rainy, and overall just depressing around here. On a completely unrelated note, I sent out my 1st ever newsletter to my subscribers – #littlethings. If you already haven’t, you can subscribe at the very top of the page with Hello Bar. Thank you very much!!! Have a wonderful Monday.
Carrot, Dates, and Mint Salad
- 5 tri color carrots
- 8-10 dates, chopped
- 1/4 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 2 garlic cloves, crushed
- salt, pepper to taste
- handful of mint, chopped
- Use a vegetable peeler to peel carrots into ribbons. Put those ribbons in a large bowl.
- In a small bowl, whisk together remaining ingredients except for mint until well combined. Taste and adjust as needed.
- Pour the dressing into large bowl with carrot ribbons and massage them well and add mint.
- Allow the salad to sit in the refrigerator for at least and hour before serving.
Sharing this as a part of Meatless Monday with Tina Muir, Confession of a Mother Runner, & Fit Foodie Mama.