Chopped Carrot Salad with Mint, Pistachios, and Pomegranate Seeds

Ingredients

• 0.75 cup shelled pistachios (toasted)
• 0.25 cup extra-virgin olive oil
• 3 tbsp lemon juice
• 1 tbsp honey
• 1 tsp salt (plus extra to taste)
• 0.5 tsp black pepper
• 0.5 tsp smoked paprika
• 0.125 tsp cayenne pepper
• 1 lb carrots (scrubbed well, trimmed, and cut into 1-inch pieces)
• 1 cup pomegranate seeds (divided)
• 0.5 cup fresh mint (minced)

Steps

1. 1

   Place 3/4 cup toasted pistachios in a food processor and pulse until coarsely chopped, about 10 to 12 pulses.

2. 2

   Transfer the chopped pistachios to a small bowl and set aside.

3. 3

   In a large bowl, whisk together 1/4 cup extra-virgin olive oil, 3 tablespoons lemon juice, 1 tablespoon honey, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon smoked paprika, and 1/8 teaspoon cayenne pepper until well combined.

4. 4

   Place the 1-inch carrot pieces into the now-empty food processor bowl.

5. 5

   Process the carrots until they are finely chopped, which should take 10 to 20 seconds; stop to scrape down the sides of the bowl as needed to ensure an even texture.

6. 6

   Transfer the chopped carrots to the large bowl containing the dressing.

7. 7

   Add 1/2 cup of the pomegranate seeds, the 1/2 cup minced fresh mint, and half of the chopped pistachios to the bowl with the carrots and dressing.

8. 8

   Toss the mixture thoroughly to combine and coat everything in the dressing.

9. 9

   Taste the salad and season with additional salt if necessary.

10. 10

    Transfer the salad to a serving platter and sprinkle the remaining 1/2 cup pomegranate seeds and the remaining chopped pistachios over the top before serving.

Notes

Leaving the carrots unpeeled adds a hint of bitterness and saves time; just ensure they are scrubbed very well. Hand-mincing the mint is recommended over using the food processor to prevent overprocessing the delicate leaves.

Nutrition per serving

• salad
• side dish
• vegetarian
• gluten-free
• no-cook
• healthy
• winter
• spring