At a recent potluck gathering here at Wellness Insights, something magical happened. We came together not over takeout, but over beautifully prepared, plant-forward dishes - each one made with intention, joy, and nourishment in mind. One of the standouts was this stunning Rainbow Carrot Salad brought by our own Licensed Clinical Social Worker, Meaghan Hetherington, inspired by a recipe from Pamela Salzman. The colorful ribbons of carrot were more than just eye-catching - they were vibrant reminders of how simple ingredients can work synergistically to support your health.

With fiber-rich millet, antioxidant-packed carrots, protein from yogurt and seeds, and the brightness of lemon and fresh herbs, this dish is a celebration of both community and nourishment. We hope it inspires you to slow down, gather with people you love, and savor the beauty of food as medicine.

Ingredients

Lemon Yogurt Dressing, makes about 1 1/4 cups

1 medium shallot, minced

1/3 cup fresh lemon juice, from about 1 1/2 lemons

2 tablespoons champagne or white wine vinegar, Meg used white wine vinegar

2 teaspoons sea salt

1/2 cup unrefined extra-virgin olive oil

1/4 cup + 2 tablespoons whole unsweetened plain Greek yogurt

Carrot Salad

1 bunch multicolor carrots (there are about 7 medium carrots in a bunch)

3 cups cooked millet (feel free to sub cooked quinoa, couscous or cauliflower rice)

3/4 cup unsulphured green or golden raisins

1/2 cup hulled sunflower seeds or pepitas, toasted**

1 cup whole fresh flat-leaf parsley leaves

4 ounces feta cheese, preferably sheep's milk or goat's milk ( a combo or cubed avocado for a vegan/DF version)

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Directions

Prepare the dressing: Combine the shallot, lemon juice, vinegar and salt in a medium bowl and set aside for 5 to 10 minutes to soften the shallot. Add the olive oil in a steady stream, whisking constantly.
Put the yogurt in a separate bowl and gradually add the vinaigrette, whisking constantly. (Seems a little crazy to use a separate bowl to make the dressing, but the author explains that you need to add the thin liquids to the yogurt gradually to keep the dressing from breaking.) Dressing will keep, refrigerated in a covered container for up to 5 days.
Reserve 1/4 cup of the Lemon Yogurt Dressing and pour the rest into a big bowl to toss the entire salad.
Cut the tops off the carrots and wash in cold water. Dry and tear into small tufts.
Shave the carrots into long ribbons with a vegetable peeler. A u-shaped one works well. Add the carrot ribbons to the salad bowl with the dressing and toss, coating the carrots with the dressing. Just use your hands.
Add the millet, raisins, seeds, parsley and carrot tops. Toss gently to combine.
Crumble the feta over the salad and toss again gently. Drizzle the reserved dressing over the top.