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.

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  • 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
  • ⅓ cup pine nuts
  • ⅓ cup chopped flat-leaf parsley


  1. Whisk together oil, vinegar, orange juice, thyme, shallot, and honey in large bowl.
  2. Hold each carrot over bowl containing vinaigrette and, using a vegetable peeler or spiral slicer, peel long, thin strips into bowl. Toss to mix.
  3. Toast pine nuts in skillet over low heat 2 to 3 minutes, stirring and tossing frequently to prevent burning.
  4. 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
  • Cholesterol Content 0 mg
  • 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