Mealime recipe · lives on in MealPot
Carrot Salad with Walnuts, Raisins & Lemon-Poppy Seed Dressing
- 6 min
- 2–6 servings
- 327 kcal / serving
- ★ 4.4 on Mealime
A crisp carrot salad with walnuts and raisins, finished with a bright lemon-poppy seed dressing. It stays fresh enough for weeknight meals and pairs nicely with a simple side or greens.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½lemon
- ¼ cupraisins
- ½ (10 oz) bagshredded carrots
- ½ cupwalnuts
- lemons
From the pantry: black pepper, extra virgin olive oil, poppy seeds, pure maple syrup, salt
Cookware
chef's knife · citrus juicer (optional) · cutting board · measuring cups · measuring spoons · mixing bowls · stirring spoon · whisk or fork
Directions
- Juice the lemon into a medium bowl and ensure there are no seeds.
- Whisk in the oil, maple syrup, poppy seeds, salt, and pepper until the dressing comes together.
- Chop the walnuts roughly and add them to the dressing.
- Toss in the raisins and shredded carrots so they get lightly coated with the dressing.
- Taste and adjust salt or pepper if needed, then give the salad a final gentle mix.
- Divide the salad between two bowls and serve.
- If making ahead, keep the dressing separate and add just before serving.
Two tips
- Make ahead: refrigerate the dressing for up to a day and toss with the salad just before serving.
- Try a crunch swap: use chopped almonds or pecans in place of walnuts for a different texture.
Nutrition per serving
- Calories
- 327 kcal
- Protein
- 5 g
- Carbs
- 29 g
- Fat
- 24 g
- Fiber
- 5 g
- Sodium
- 52 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.