Curried Carrot Cashew Salad

Curried Carrot Cashew Salad | Naturally Ella

4 from 1 reviews

A flavorful vegetable-based salad using carrots roasted with coconut oil and curry powdered then tossed with fresh herbs, lemon juice, and toasted cashews.



Roasted Carrots

  • 1 pound carrots
  • 1 tablespoon coconut oil (melted)
  • 1 tablespoon mild curry powder

Toasted Cashews

  • Salt (as needed)
  • 2 teaspoons coconut oil
  • ½ cup raw cashews


  • ¼ cup unsweetened coconut
  • 1/4 cup loosely packed parsley (chopped)
  • 1/4 cup loosely packed cilantro (chopped)
  • Salt (to taste)
  • Fresh lemon juice (to taste)


  1. Preheat oven to 400˚F. Cut carrots on the bias in ¼” slices. In a roasting pan, toss with the melted coconut oil and the curry powder. If your curry powder doesn’t have salt in the mix, add a pinch to the pan. Toss until the carrots are coated with the coconut oil and curry powder. Roast until the carrots are tender, 25 to 30 minutes. Let cool slightly.
  2. Heat a small skillet over medium-low heat. Add the coconut oil followed by the cashews. Toast, stirring frequently, until the cashews are browning, 2 to 3 minutes. Remove and set aside. Wipe out the skillet and add the coconut flakes. Toast the coconut until golden.
  3. When the carrots are done, place in a bowl along with the toasted cashews, coconut flakes, parsley, and cilantro. Add a pinch of salt as needed and squeeze a half of lemon or so over the carrot salad. Toss until everything is well combined and serve.


Tips & Tricks: Make your own curry powder blend or find one from a quality source. I like finding a spice shop and trying different blends.

I don't peel carrots. Instead I give them a good scrub and that is usually just wha they need.

Stock up: get the pantry ingredients you will need: Cashews, Carrots, Coconut Oil

Nutrition: see the information.