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Carrot Salad with Wild Blueberries

Carrot Salad with Wild Blueberries
  • Duration
  • Prep Time
  • 6 ServingsServings


  • Juice of 1 lemon
  • 4 teaspoons of maple syrup
  • 1/2 teaspoon salt
  • 1 cup diced red pepper
  • 2 teaspoons olive oil
  • 1 1/2 cups frozen Wild Blueberries
  • 1 bunch of carrots or 10 ounce bag of matchstick carrots
  • 1/3 cup roasted walnuts
  • 1/2 cup pineapple pieces



1 Mix lemon juice with maple syrup, salt, pepper and oil. Add Wild Blueberries and let them defrost in the marinade.
2 Peel carrots and either cut them into very thin slices or use prepared matchstick carrots. Make 8 carrot ribbons with a potato peeler for garnish.
3 Chop walnuts and roast in a coated pan. Cut the pineapple into small cubes.
4 Mix the carrots, walnuts and pineapple pieces and carefully bring them together with the marinated Wild Blueberries. Serve soon after mixing in berries.

Source: Wild Blueberry Association of North America

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