Chopped Carrot Salad with Mint, Pistachios, and Pomegranate Seeds

Recipe Source

Chopped Carrot Salad with Mint, Pistachios, and Pomegranate Seeds

https://www.cooksillustrated.com/recipes/10321-chopped-carrot-salad-with-mint-pistachios-and-pomegranate-seeds

Chopped Carrot Salad with Mint, Pistachios, and Pomegranate Seeds

Dec 15, 2017 | Fall, Recipes, Spring, Winter

Well, December is just flying by (as we all knew it would.)  After a week of treat baking, I am now putting up my tree, mailing cards, wrapping presents, thinking about my Christmas dinner and trying to prep ahead of time for that.  At the same time, we still need to eat, so this new carrot salad recipe is on my list for tonight.  I mean how easy can you get?  Minimal chopping and no actual cooking; yay!!  A perfect side dish for whatever protein you should choose.  Healthy with loads of beta carotene and anti oxidants, plus bonus points for being pretty and colorful.

Ingredients

¾ cup shelled pistachios, toasted
¼ cup extra-virgin olive oil
3 tablespoons lemon juice
1 tablespoons honey
  Salt and pepper
½ teaspoon smoked paprika
teaspoon cayenne pepper
1 pound carrots, trimmed and cut into 1-inch pieces
1 cup pomegranate seeds
½ cup minced fresh mint

Directions

Pulse pistachios in food processor until coarsely chopped, 10 to 12 pulses; transfer to small bowl. Whisk oil, lemon juice, honey, 1 teaspoon salt, ½ teaspoon pepper, paprika, and cayenne in large bowl until combined. Process carrots in now-empty processor until finely chopped, 10 to 20 seconds, scraping down sides of bowl as needed. Transfer carrots to bowl with dressing; add ½ cup pomegranate seeds, mint, and half of pistachios and toss to combine. Season with salt to taste. Transfer to serving platter, sprinkle with remaining pomegranate seeds and pistachios, and serve.

We prefer the convenience and the hint of bitterness that leaving the carrots unpeeled lends to this salad; just be sure to scrub the carrots well before using them.