Carrot Salad with Savoury Granola Carrot Salad with Savoury Granola

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 30 minutes
  • Total time 1 hour & 30 minutes
  • Portion size 4 servings



In large bowl, whisk together olive oil, lemon zest and juice. Season with salt and pepper. Add carrots, radishes and arugula; mix gently to coat. Sprinkle with feta and granola.

Savoury Granola

Preheat oven to 300°F. In large bowl, combine 1 cup rolled oats, 1⁄2 cup each sunflower seeds, pepitas and sesame seeds, 1⁄3 cup each finely chopped black olives and sundried tomatoes, 1⁄4 cup olive oil, 1 tbsp each Dijon mustard and maple syrup, 11⁄2 tsp coarse sea salt, 1 tsp dried thyme and 1⁄4 tsp cayenne pepper.

Spread mixture in single layer on parchment paper-lined baking sheet; bake in centre of oven, stirring halfway through, until granola is golden brown, about 45 minutes. Let cool completely. (Make-ahead: Granola will keep for up to 2 weeks in an airtight container at room temperature and up to 3 months in the freezer.) Makes about 3 cups.

Serve on the side of Onion & Blue Cheese-Stuffed Pork Tenderloin.

Nutritional facts PER SERVING: about

  • Iron 2 mg
  • Fibre 4 g
  • Sodium 150 mg
  • Sugars 2 g
  • Protein 15 g
  • Calories 175
  • Total fat 9 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 9 g
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Lunch & Dinner

Carrot Salad with Savoury Granola