Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette

    1/2 cup walnuts, coarsely chopped
    1 pound grated carrots, or 1-1/3 pounds carrots, peeled and grated
    3 tablespoons extra virgin olive oil or walnut oil
    1 teaspoon lemon zest and 2 tablespoons lemon juice, from 1 lemon
    3 tablespoons freshly squeezed orange juice, from 1 orange
    2 tablespoons honey
    1/2 cup dried cranberries
    3 scallions, white and green parts, thinly sliced
    3 tablespoons chopped fresh Italian parsley
    Heaping 1/4 teaspoon salt
    1/4 teaspoon ground black pepper

    Set oven rack to middle position and preheat oven to 350 degrees. Place
    walnuts on baking sheet and bake until toasted and fragrant, 7-10 minutes.
    Set aside to cool.

    Combine all remaining ingredients in a large bowl and toss well. Cover and
    refrigerate for at least 15 minutes to allow the flavors to blend. Season to
    taste with salt, pepper, honey or more citrus. Toss in walnuts and serve.
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    4 medium carrots grated
    2 tablespoon raisins
    2 tablespoon dried cranberries
    2 tablespoon unsweetened shredded coconut
    2 tablespoon pecans chopped
    2 tablespoon walnuts chopped
    2 tablespoon pumpkin seeds
    2-3 tablespoon chopped parsley

    1 tablespoon avocado oil
    1 tablespoon apple cider vinegar
    1 teaspoon unpasteurized honey
    1 teaspoon grated fresh gingerroot
    1/2 teaspoon Dijon mustard
    1/4 teaspoon salt
    1/4 teaspoon ground black pepper

    Combine all the ingredients for the salad in a large mixing bowl. Set aside
    In a small container or measuring cup, combine the avocado oil, apple cider
    vinegar, honey, gingerroot, mustard, salt and pepper and whisk vigorously
    with a fork or flat whisk until well combined and slightly emulsified. Pour
    over the reserved salad and toss well.

    Transfer to serving bowl and garnish with more pumpkin seeds, chopped
    parsley and grated coconut, if desired.

    Serve immediately or place in the refrigerator for a couple of hours to
    allow flavors to meld.