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Fresh Apple Cranberry Carrot Salad served in a bowl with vibrant colors.

Refreshing Apple Cranberry Carrot Salad

A quick and easy salad that combines crunchy apples, sweet dried cranberries, and tender carrots, perfect for busy weeknights or gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 cups shredded carrots (about 4 medium carrots)
  • 2 medium apples (Honeycrisp or Fuji, cored and diced)
  • 3/4 cup dried cranberries
  • 1/2 cup chopped walnuts or pecans (toasted if you like)
  • 1/4 cup chopped fresh parsley (optional, for brightness)
Dressing ingredients
  • 1/3 cup plain Greek yogurt (or mayonnaise) For a richer dressing.
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon lemon juice (fresh is best)
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • to taste Salt and freshly ground black pepper

Method
 

Preparation
  1. Start by shredding the carrots on a box grater or in a food processor.
  2. Dice the apples into bite-sized pieces and toss them with the lemon juice to prevent browning.
Mixing the Dressing
  1. In a small bowl, whisk together Greek yogurt, honey, apple cider vinegar, and olive oil until smooth.
  2. Taste and add a pinch of salt and pepper. Adjust with more honey for sweetness or vinegar for tang if desired.
Combining the Salad
  1. In a large bowl, toss together shredded carrots, diced apples, dried cranberries, and chopped nuts.
  2. Pour the dressing over the salad and toss gently until everything is coated.
Serving
  1. You can serve the salad immediately, but chilling it for 15-30 minutes helps the flavors meld.
  2. Garnish with chopped parsley before serving for added color.

Notes

This salad keeps well in the fridge for 3-4 days. Store in an airtight container. To refresh, stir in a little extra lemon juice or apple cider vinegar before serving.