Carrot, Cranberry, and Walnut Salad

Grated Carrots
Prep Time: 
30 minutes
Number of Servings: 
4 to 6
Recipe Source: 
Autumn Gatherings by Rick Rodgers ($19.95, William Morrow, 2008)


  • 1 lb carrots
  • 12 cup dried cranberries
  • 12 cup toasted, coarsely chopped walnuts (see sidebar)
  • 1 4-inch long piece fresh ginger, peeled and shredded on a box grater
  • 2 Tbsp minced shallot
  • 2 Tbsp cider vinegar
  • 13 cup vegetable oil
  • Salt and freshly ground black pepper


  1. Using a food processor fitted with the coarse shredding blade, shred carrots. Combine carrots, cranberries, and walnuts in large bowl.
  2. A handful at a time, squeeze shredded ginger into medium bowl to extract juice. (You should have about 2 tablespoons ginger juice.) Add shallot and vinegar. Gradually whisk in oil. Pour over carrot mixture and mix well. Cover and refrigerate to soften cranberries, about 1 hour. (Salad can be made up to 2 days ahead.)
  3. Season with salt and pepper to taste. Serve chilled.