Hello, and happy Sunday! While carrots are often thought of as a spring vegetable, they’re also in season in the fall. These vibrant, nutrient-rich roots are harvested twice a year, so we get two chances to enjoy their natural sweetness and versatility.
Today’s Recipe: Braised Carrot & Pear Salad
This salad brings together the best of fall flavors, combining tender braised carrots, juicy pears, arugula and a simple white balsamic vinaigrette to tie it all together. Plus a bonus protein source.
What You’ll Need:
🥕 Braised Carrots: Slice small carrots lengthwise and braise them in a bit of vegetable broth until tender.
🍐 Fresh Pear Slices: Sweet and crisp—perfect for autumn.
🥗 Arugula: Adds a peppery bite that balances the sweetness of the carrots and pears.
🫛 Edamame: Add a handful for protein and richness to the salad. (Steamed)
🥜 Pecans: Use candied or raw chopped pecans for a delightful crunch.
White Balsamic Vinaigrette
- 2 tbsp white balsamic vinegar
- 1/2 tbsp tahini
- 1 tsp Dijon mustard
- Salt & pepper to taste
Whisk together and drizzle over the salad just before serving!
Enjoy this seasonal treat, and let me know how it turns out. Need more fall ideas? I’m here to help!
Give this recipe a try. and Let me know how it turns out on my social media, and feel free to share your photos and feedback!💚
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
