Heirloom Carrot Salad with Sweet Orange and Thyme Vinaigrette

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Heirloom Carrot Salad with Sweet Orange and Thyme Vinaigrette

Cut bright, vibrant, multicolored heirloom carrots lengthwise into long ribbons with a vegetable peeler or spiral slicer to make a visually appealing presentation.

  • 1Servings


  • 6 Tbs. olive oil
  • ¼ cup unseasoned rice vinegar
  • ¼ cup fresh orange juice
  • 2 Tbs. fresh thyme leaves, plus extra for garnish
  • 1 Tbs. finely chopped shallot
  • 1 tsp. honey
  • 1 ½ lbs. heirloom carrots
  • 1/3 cup pine nuts
  • 1/3 cup chopped flat-leaf parsley


Whisk together oil, vinegar, orange juice, thyme, shallot, and honey in large bowl.

Hold each carrot over bowl containing vinaigrette and, using a vegetable peeler or spiral slicer, peel long, thin strips into bowl. Toss to mix.

Toast pine nuts in skillet over low heat 2 to 3 minutes, stirring and tossing frequently to prevent burning. 

Add pine nuts to carrots, and toss to mix. Sprinkle with parsley, and garnish with fresh thyme leaves. 

Nutrition Information

  • Serving Size: serves 4
  • Calories: 346
  • Carbohydrate Content: 23 g
  • Fat Content: 28 g
  • Fiber Content: 5 g
  • Protein Content: 4 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 133 mg
  • Sugar Content: 16 g