Juicy oranges tossed with crisp, fresh shredded carrots drizzled with a light but luscious vinaigrette adding more layers of orange, a touch of honey and the subtle tang of red wine vinegar. Cold with a crunch and a touch of natural sweetness – who would ever dream this orange duo could create such an explosion of flavors in your mouth!
I almost always have carrots and oranges in my fridge. Not sure why, but this fabulous salad makes me glad I do! It’s a simple little salad starting with two common produce staples, oranges and carrots. A refreshing vinaigrette is made from fresh orange juice and orange zest, whisked together with golden honey, red wine vinegar and rich extra-virgin olive oil. Finished with a touch of seasoning, compliments of kosher salt and freshly cracked black pepper, to balance out the notes.
Then toasted sesame seeds are sprinkled in for a delightful, nutty addition.
A quick tip on the carrots. Don’t be tempted to use packaged shredded carrots. Most are thick cut and won’t soak up the vinaigrette as well as freshly grated carrots. You can shred the carrots in a food processor or by hand – just watch your knuckles!
This salad is quick to pull together and can be made in advance, adding to the ease of entertaining. Gorgeous to the eye, pleasing to the palate – this is a salad that delivers summer’s brightness on any day of the year!
Orange and Carrot Salad with Orange Vinaigrette
3 navel oranges
3 cups grated carrots, about 1 pound of carrots
2-½ tablespoons honey
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
1 teaspoon toasted sesame seeds*
Juice ½ of one of the oranges – you’ll want about 3 tablespoons of juice. Next, zest one of the oranges giving about 1 tablespoon zest. Place the juice and the zest in a large measuring cup. Peel, section or slice it the oranges into bite size pieces and toss them in a large mixing bowl with the grated carrots.
Pour the honey, red wine vinegar, olive oil, kosher salt, and pepper into the measuring cup with the orange juice and orange zest.
Whisk together until well blended. Pour the vinaigrette over the oranges and carrots along with the toasted sesame seeds.
Toss to mix together. Chill until ready to serve.
Serves 6.
*To toast the sesame seeds, warm them in a small skillet over medium heat. Stir frequently until lightly golden, about 5 minutes.
Orange and Carrot Salad with Orange Vinaigrette
Equipment
- Small skillet
Ingredients
- 3 navel oranges
- 3 cups grated carrots, about 1 pound of carrots
- 2-½ tablespoons honey
- 1 tablespoon red wine vinegar
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 teaspoon toasted sesame seeds*
Instructions
- Juice ½ of one of the oranges – you'll want about 3 tablespoons of juice. Next, zest one of the oranges giving about 1 tablespoon zest. Place the juice and the zest in a large measuring cup.
- Peel, section or slice the oranges into bite size pieces and toss them in a large mixing bowl with the grated carrots.
- Pour the honey, red wine vinegar, olive oil, kosher salt, and pepper into the measuring cup with the orange juice and orange zest. Whisk together until well blended.
- Pour the vinaigrette over the oranges and carrots along with the toasted sesame seeds.
- Toss to mix together. Chill until ready to serve.
- *To toast the sesame seeds, warm them in a small skillet over medium heat. Stir frequently until lightly golden, about 5 minutes.
