Check out this yummy recipe for Carrot Salad with Toasted Nuts from Wild Thyme​ with chef, Allison Davis!

Carrot Salad with Toasted Nuts and Dried Cranberries

Ingredients

1/2 cup walnuts coarsely chopped

1 lb carrots grated, or 1-1/3 pounds carrots, peeled and grated

3 tbsps extra-virgin olive oil or walnut oil

2 tbsps lemon juice

1 tsp lemon zest

3 tbsps orange juice freshly squeezed, from 1 orange

2 tbsps honey

1/2 cup dried cranberries

3 scallions white and green parts, thinly sliced

3 tbsps flat leaf parsley chopped fresh

1/4 tsp salt

1/4 tsp ground black pepper

Toss all ingredients together in a large bowl. Cover and refrigerate for at least 15 minutes to allow flavors to blend. Season to taste with salt, pepper and honey. Serve cold.