Name: Refreshing Apple Cranberry Carrot Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 medium apples (Honeycrisp or Fuji), julienned or diced; 2 cups shredded carrots (about 3–4 medium carrots); ½ cup dried cranberries; ¼ cup sunflower seeds or chopped pecans; 2 Tbsp fresh parsley, chopped; 3 Tbsp plain Greek yogurt (or dairy-free yogurt); 2 Tbsp mayonnaise; 1 Tbsp honey or maple syrup; 1 Tbsp apple cider vinegar; Pinch of salt; Dash of freshly ground black pepper

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Why I’ll Love This Recipe

I adore how every bite brings contrasting textures—the crisp apple, chewy cranberry, and crunchy carrot—harmonizing in a creamy yet tangy dressing. It’s quick to make, versatile enough for meals or snacks, and brightens any table effortlessly.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Apples (sweet and crisp varieties), julienned or thinly sliced
Shredded carrots
Dried cranberries
Optional: chopped nuts (walnuts or pecans) or fresh parsley
Lemon juice (to prevent apple browning and add brightness)
Plain yogurt or mayo (or a mix) for the creamy base
Honey or maple syrup (for natural sweetness)
Apple cider vinegar or apple cider vinegar alternative (for tang)
Salt and pepper to taste

Directions

I core and slice the apples, then immediately toss them with a little lemon juice to keep them fresh and vibrant. I add shredded carrots, cranberries, and any optional add-ins like nuts or herbs. In a small bowl, I whisk together yogurt (and/or mayo), honey or maple syrup, vinegar, salt, and pepper until smooth. Then I pour the dressing over the salad and toss gently until everything is well coated. I like to chill it for about 30 minutes to let the flavors meld before serving.

Servings and timing

This salad makes about 4–6 servings, depending on portion size. Prep time is roughly 15 minutes, with no cooking required. Chilling time is optional but recommended for flavor melding.

Variations

I add toasted nuts like walnuts or pecans for extra crunch and nutty flavor.
I swap yogurt for mayo or a blend of both for a richer dressing.
I sometimes experiment with maple syrup instead of honey to make it vegan-friendly.
I toss in fresh herbs like parsley or mint for extra brightness.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 2–3 days. Before serving again, I give it a quick toss to redistribute the dressing and refresh the texture. It’s best enjoyed cold—no reheating needed.

FAQs

Can I make this salad ahead of time?

Absolutely—I often prepare it early and let it chill in the fridge. I give it a gentle toss just before serving to restore its crispness.

How do I prevent the apples from browning?

I toss them with lemon juice right after slicing—it keeps them looking fresh and adds a zesty note.

Can I substitute dried cranberries?

Yes—I’ve used raisins or dried cherries in place of cranberries and loved the result.

Can I make it vegan or dairy-free?

Sure—I swap yogurt for plant-based yogurt or vegan mayo and use maple syrup instead of honey for a fully vegan version.

Is this salad gluten-free?

Yes—it’s naturally gluten-free, making it a great choice for various dietary preferences.

Conclusion

I’ve found that this Refreshing Apple Cranberry Carrot Salad is the perfect balance of sweet, tangy, and crunchy—all in one bowl. It’s quick to whip up, adaptable to many diets, and always impresses with freshness and bright flavor. Perfect for quick lunches, potlucks, or whenever I need a lively, healthy side!