Rainbow Carrot Salad

This Rainbow Carrot Salad is a vibrant celebration of spring produce — tossed with a zesty apple Dijon dressing and topped with toasted pumpkin seeds. It’s as beautiful as it is delicious, and totally plant-based. Perfect for picnics, potlucks, or a light lunch.

✨ Ingredients

For the Bowl:

• Rainbow carrots, sliced into thin rounds

• 1 15 oz can chickpeas, drained and rinsed

• 1 cup cooked quinoa

• 1/4 cup pumpkin seeds (pepitas)

• 1/4 cup golden raisins

• 3 tbsp each chopped parsley and mint

For the Apple Dijon Dressing:

• 2 tbsp good olive oil — I use Graza drizzle finishing oil

• 1 tbsp apple cider vinegar

• 1 tsp maple syrup

• ½ tsp Dijon mustard

• Salt and pepper to taste

🥄 Instructions

1. Cook the quinoa according to package directions. Set aside to cool.

2. Make the dressing: Whisk all dressing ingredients together in a small bowl or shake in a jar.

3. Assemble your bowl: Layer quinoa, carrot rounds, fresh parsley and mint. Top with chickpeas, pumpkin seeds and golden raisins.

4. Drizzle with dressing, toss gently, and finish with more mint, if desired. This salad is best served chilled!

🍂 Kelly’s Notes

• To slice carrots into thin rounds, I use this mandoline slicer.

• Instead of pumpkin seeds, sunflower seeds work very well.

• Feel free to be liberal with the mint — this herb really makes the flavors come together so beautifully!

🌿Tag @KellyGreenKitchen if you try this recipe and let us know how it turned out!