Carrot and Blueberry Salad

It is getting close to that time of year again.  The time of year when people stand in line at the opening of the farmers' market, waiting. Waiting for what you ask? Carrots, yes really carrots. Fairbanks is home to the best carrots I have every tasted. Not only are they sweet, but they are plentiful too. I started collecting carrot recipes early last spring for this years harvest.
So, at one point I found myself googling carrots and blueberries and doing a recipe search to see what I might come up with. At the top of the search was this simple carrot and blueberry salad. It reminds me of a salad that was popular in the 1980's that was made with raisins, it seemed like it made an appearance at every potluck. This is a fresher, updated version of that salad.

Carrot and Blueberry Salad
adapted from The New York Times

6 medium carrots, grated or cut into matchsticks
1/4 cup sunflower seeds, toasted
1/2 cup blueberries
1/2 cup olive oil
juice of one lemon
Salt and pepper to taste
Mixed Greens (optional)
Feta Cheese (optional)

In a medium bowl toss together carrots, sunflower seeds, and blueberries. In a separate bowl whisk together olive oil, lemon juice, plenty of black pepper, and salt to taste.Stir olive oil mixture in with carrots until well combined, you may not need all of the oil. Serve over a bed of mixed greens and sprinkle with a bit of feta cheese.