Crisp and Colorful Apple Cranberry Carrot Salad You’ll Love

This Apple Cranberry Carrot Salad brings together sweet apples, tart cranberries, and crunchy carrots for a quick, healthy side dish.

Print Recipe Pin Recipe

Prep Time 15

Chill Time 15

Total Time 30

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 pieces Apples firm varieties like Granny Smith or Honeycrisp
1 cup Dried Cranberries can substitute with raisins
1 cup Shredded Carrots freshly shredded or pre-shredded
0.5 cup Chopped Walnuts optional; can substitute with pecans or sunflower seeds

For the Dressing

1 tablespoon Fresh Lemon Juice or apple cider vinegar for tang
to taste Salt
to taste Black Pepper
1 tablespoon Honey optional; maple syrup can be used for vegan

Equipment

Mixing bowl
box grater
small bowl
large spoon

Method

Preparation Steps

Wash the apples under cold water, core and chop them into bite-sized pieces. Shred the carrots and combine them in a large mixing bowl.
Add dried cranberries and chopped walnuts to the mixing bowl and gently toss the ingredients until evenly distributed.
In a small bowl, whisk together the lemon juice, salt, and pepper. Add honey or maple syrup if desired and mix well.
Pour the dressing over the salad mixture and gently toss to coat the ingredients evenly.
Cover the bowl and chill in the refrigerator for 10-15 minutes before serving to enhance flavors.
Serve chilled and garnish with additional walnuts or fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 35gProtein: 3gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 50mgPotassium: 250mgFiber: 4gSugar: 15gVitamin A: 450IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

For best flavor, use fresh ingredients and chill before serving. Store leftovers in an airtight container for 2-3 days.

Tried this recipe?

Let us know how it was!