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Recipe Detail Page
Carrot Ribbon Salad with Savoury Granola
Holiday 2024
By reducing the sugar and adding a few spices, we’ve transformed granola into a savoury salad topper. Here, it finishes off a hearty winter salad of raw kale, carrots and parsnips, but its applications are endless. Sprinkle it on roasted vegetables, serve on a cheese board, or snack on it straight up.
Serves 4
SAVOURY GRANOLA
1/2 cup (125 mL) large-flake oats
3 tbsp (45 mL) pumpkin seeds
1 tbsp (15 mL) whole cumin seeds
3 tbsp (45 mL) sesame seeds
2 tbsp (30 mL) light brown sugar
2 tbsp (30 mL) olive oil
1/4 tsp (1 mL) cayenne
1/4 tsp (1 mL) salt
SALAD
2 tbsp (30 mL) red wine vinegar
1 tbsp (15 mL) grainy mustard
5 tbsp (75 mL) extra virgin olive oil, divided
1 garlic clove, smashed
3 medium carrots, peeled
1 medium parsnip, peeled
1 head curly kale, ribs discarded,
washed and chopped, about 4 packed cups (1 L)
2 tbsp (30 mL) fresh lemon juice
Salt to taste
1/4 cup (60 mL) thinly sliced red onion
1. To make granola, preheat oven to 375°F (191°C). Line a baking sheet with parchment.
2. In a large bowl, mix all ingredients until well combined. Spread evenly on prepared baking sheet. Bake until golden and crisp, about 20 minutes, shaking pan halfway through. Remove from oven and cool completely. Transfer to an airtight container. Store at room temperature for up to 2 weeks.
3. For the salad, whisk vinegar and mustard in a small mixing bowl. In a slow, steady stream, whisk in 4 tbsp (60 mL) olive oil until emulsified. Stir in garlic clove. Let stand at least 10 minutes, or cover and refrigerate for up to 3 days. Discard garlic before serving.
4. Using a vegetable peeler, peel long ribbons of carrots and parsnip. Place in a bowl of ice water until ready to serve salad.
5. Place kale in a large mixing bowl with remaining 1 tbsp (15 mL) olive oil. Massage kale with oil, then add lemon juice and salt.
6. Drain and dry carrot and parsnip ribbons. Place in another mixing bowl. Add onion, salt and enough dressing to coat. Toss until evenly combined.
7. Transfer kale to a serving platter. Top with dressed carrots and parsnips and drizzle any remining dressing overtop. Sprinkle with savoury granola. Serve immediately.
Serves 4