Carrot & Chestnut Salad

Serves: 8 – 10 salad courses

 

 

Ingredients:

 

3 cups peeled and shredded heritage carrots

 

14 roasted and peeled chestnuts, thinly sliced

 

1/3 cup golden raisins, sultanas, currents or dried cranberries (sasumuneash)

 

 

Dressing Ingredients:

 

1/4 cup grapeseed oil

 

1/8 cup balsamic vinegar

 

1 1/2 tablespoons maple syrup

 

Pinch of salt

 

Pinch of chili powder

 

 

Directions:

 

Combine carrots, chestnuts, and chosen dried fruit.

Toss.

 

Whisk the dressing ingredients together.  Dressing will be thick. 

 

Serve dressing on the side.

 

Plate salad.

 

Serve.