Spiralized Carrot Salad

When healthy meets pretty, the results are delicious.


  • For the salad:
  • 4 large carrots
  • 2 tablespoon raisins
  • 1/2 cup pecans
  • 1/2 tablespoon coconut oil
  • 1 tablespoon raw honey
  • 1/4 teaspoon sea salt
  • For the dressing:
  • 1 1/2 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoon raw honey
  • 1/2 tablespoon dijon
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon ground black pepper


  1. To make the candied pecans, heat a skillet to medium-high heat, add the coconut oil and allow to melt.
  2. Add the pecans, raw honey, and sea salt and cook, stirring frequently for 8-10 minutes, until liquid thickens. Lay out over parchment paper and separate. Allow to cool until the coating hardens.
  3. To make the dressing, combine the olive oil, lemon juice, raw honey, dijon, sea salt, and black pepper. Whisk until emulsified.
  4. Using a spiralizer (or kitchen grater or vegetable peeler if you don't have one) spiralize all the carrots.
  5. In a large bowl, combine the spiralized carrots, raisins, and pecans and then toss to coat well.