Heirloom carrot and hazelnut salad with zesty orange vinaigrette

January 17, 2023

Heirloom carrot and hazelnut salad with zesty orange vinaigrette

A delicious crunchy salad features colourful carrots, the sweet nuttiness of local hazelnuts, the creaminess of fetta and a zingy orange and sunflower oil dressing!

This salad is:

  • Rich in mono-unsaturated fats, protein, manganese, folate and copper
  • Vegetarian and can be made vegan (omit fetta or add creamy vegan cheese alternative)

For the salad you'll need:

  • 1 large bunch of heirloom or Dutch carrots (ideally variety of colours)
  • 1 cup of hazelnuts (roasted or raw if you like roasting them at home - 180C for ~10mins on oven tray)
  • small handful of finely chopped Italian parsley
  • optional extra (1/2 cup roasted pumpkin seeds)
  • 100g creamy fetta crumbled

For the dressing you'll need:

  • 1 large orange (zest and squeeze ~2TBSP juice required)
  • 2 TBSP Sunflower oil
  • 1 tsp maple syrup
  • 1 TBSP apple cider vinegar
  • 1 tsp finely chopped Italian parsley
  • fine salt and  cracked pepper to taste


  1. Wash the carrots and remove green tops (don't waste these! reserve for making carrot top pesto)
  2. Using a peeler peel all the carrots into strips
  3. Roughly chop the hazelnuts
  4. Put hazelnuts, carrots and crumbled fetta into a large mixing bowl
  5. To make dressing add all ingredients into a jar and shake until well incorporated. taste and adjust seasoning
  6. Pour 1/2 of the dressing over the salad and fold through to ensure a good coating.
  7. Assemble on a serving dish and sprinkle with remaining parsley and drizzle with some extra dressing to serve.
Delicious with BBQ tofu, fish or meats!

Leave a comment

Comments will be approved before showing up.