This vibrant Carrot Salad with Dates, Walnuts and Aleppo is bold and makes quite the statement. It is tossed with a zesty dressing that has a hint of sweetness. As the carrots marinate, they start to wilt and the flavours develop. I never knew I’d be so excited about a carrot salad. 

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Carrot Salad with Dates, Walnuts and Aleppo

Course Salad

Ingredients

• ¼ cup extra virgin olive oil
• 1 lemon, zest and juice
• 1 tbsp honey
• 1 small garlic clove grated
• 1 tsp sea salt
• ½ tsp Aleppo pepper or red chile flakes
• ¼ tsp freshly ground black pepper
• 8-10 medium heirloom carrots peeled, sliced lengthwise and cut into thin matchsticks
• ½ small red onion very thinly sliced
• 4-6 medjool dates pitted and chopped
• ½ cup raw walnuts roughly chopped

Instructions

• In a medium bowl, combine the olive oil, lemon zest, lemon juice, honey, garlic, salt and black pepper. Whisk and set aside.
• In a large bowl, combine the carrots, onion, dates and walnuts.
• Drizzle the dressing over the salad and toss to coat. Sprinkle with additional Aleppo pepper if desired. Recipe inspired by EdenEats from Eating Out Loud.