Carrot and Microgreen Salad

Serves 6

4 cups peeled and shredded carrots (about 1½ pounds)
2 stalks celery, cut in half lengthwise and sliced very thinly on the diagonal
1–2 cups microgreens of your choice
½ cup dried cranberries, roughly chopped
½ cup sliced almonds, toasted

Dressing
¼ cup freshly squeezed orange juice
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons minced shallot or red onion (optional)
2 teaspoons raw honey or maple syrup
3 tablespoons olive oil
½ teaspoon salt

In a medium-sized bowl, combine carrots, celery, microgreens and cranberries. Mix gently.

Combine all the ingredients for the dressing in a jar and shake until mixed. Just before serving, pour over salad. Adjust salt to taste.

Garnish with toasted sliced almonds.

Recipe from edibleboston