1-First, start by toasting the walnuts. Place 1 cup of coarsely chopped walnuts in a dry skillet over medium heat and stir until they turn golden, which takes about 5 minutes. Once done, remove them from the heat and let them cool to avoid burning, as this step really brings out their nutty flavor.

2-Next, soften the raisins by soaking 1/2 cup in 1 cup of boiling water for about 1 minute, then drain them well. This makes them plump and easier to mix in. Now, slice 1 lb of carrots into matchsticks and put them in a large mixing bowl for the base.

3-Then, prepare the apples by peeling, coring, and slicing 2 Granny Smith apples into matchsticks. Toss them immediately with 1 tablespoon of lemon juice to keep them from browning. Add the soaked raisins and cooled walnuts to the bowl with the carrots and apples.

4-In a separate small bowl, mix the remaining 2 tablespoons of lemon juice with 3 tablespoons of unrefined sunflower oil, 1/2 teaspoon of salt, and 1/8 teaspoon of black pepper to make the dressing. Pour this over the salad ingredients and stir everything until it’s evenly combined for that perfect tangy coating.

5-After mixing, let the salad chill in the refrigerator for several hours to blend the flavors, and it will stay fresh into the next day. A julienne slicer can help get uniform cuts for the carrots and apples, making the process even quicker. The flavors improve as they rest, so it’s great for meal prep.