Introduction

This refreshing apple cranberry carrot salad is a perfect blend of sweet, tart, and crunchy flavors. It’s easy to prepare and makes a delightful side dish or light snack any time of the year.

The image shows a close-up of a bright and fresh salad served in a white bowl on a white marbled surface. The salad has three main layers: long, pale yellow sticks of parsnip and carrot slices in a warm orange color, scattered with small, dark red dried cranberries. The vegetables look juicy and slightly shiny, coated with small green herb bits and tiny black pepper specks, giving a fresh and colorful look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups fresh apples, diced (about 2 medium Granny Smith or Honeycrisp)
1 cup dried cranberries (unsweetened or lightly sweetened)
1 cup shredded carrots (or 2 medium carrots, shredded)
1/2 cup chopped walnuts
2 tablespoons freshly squeezed lemon juice
Salt and pepper to taste

Instructions

Step 1: Wash the apples and carrots thoroughly. Core and dice the apples into bite-sized pieces. Peel and shred the carrots if using whole ones.
Step 2: In a large bowl, combine diced apples, shredded carrots, dried cranberries, and chopped walnuts. Toss gently to mix.
Step 3: In a small bowl, whisk together fresh lemon juice with salt and pepper. Add honey for extra sweetness if desired.
Step 4: Pour the dressing over the salad mixture and toss until evenly coated.
Step 5: Chill in the refrigerator for about 10-15 minutes before serving for enhanced flavor.

Tips & Variations

Use different nuts like pecans or almonds for varied texture and flavor.
Add a sprinkle of cinnamon or a dash of ginger to the dressing for a warm spice note.
To keep apples from browning, toss them quickly in lemon juice before combining with other ingredients.
Include a handful of fresh herbs such as mint or parsley for added freshness.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. For best texture, add walnuts just before serving. You can re-chill the salad briefly before serving; avoid leaving it at room temperature for long periods to maintain freshness.

How to Serve

A white bowl filled with a fresh salad made of three main layers: the bottom layer holds thin, pale yellow apple slices cut into stick shapes, the middle layer consists of bright orange carrot sticks, and the top layer is scattered with small dark red dried cranberries and finely chopped green herbs for garnish. The ingredients look shiny and fresh, with a light dressing coating the salad. The bowl is set on a white marbled surface, emphasizing the vibrant colors of the salad. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples for this salad?

Yes, you can use any crisp apple variety like Fuji, Gala, or Pink Lady, though Granny Smith and Honeycrisp are ideal for their balance of tartness and sweetness.

Is it possible to make this salad vegan?

Absolutely. This salad is naturally vegan as long as you skip adding honey to the dressing or substitute it with maple syrup or agave nectar.

Refreshing Apple Cranberry Carrot Salad Recipe

Print Recipe

★★★★★

5 from 120 reviews

This Refreshing Apple Cranberry Carrot Salad is a crisp and delightful mix of fresh apples, shredded carrots, tangy dried cranberries, and crunchy walnuts, all brought together with a light lemon juice dressing. Perfect as a healthy and flavorful side dish or a quick snack, this salad offers a balance of sweetness, tartness, and texture with every bite.

Author: Cleo
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10-15 minutes (including chilling time)
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Salad Ingredients

2 cups fresh apples, diced (about 2 medium Granny Smith or Honeycrisp)
1 cup dried cranberries (unsweetened or lightly sweetened)
1 cup shredded carrots (or 2 medium carrots, shredded)
1/2 cup chopped walnuts

Dressing

2 tablespoons freshly squeezed lemon juice
Salt and pepper to taste
Optional: honey for extra sweetness

Instructions

Prepare the produce. Wash the apples and carrots thoroughly. Core and dice the apples into bite-sized pieces. Peel and shred the carrots if using whole ones.
Combine ingredients. In a large bowl, combine the diced apples, shredded carrots, dried cranberries, and chopped walnuts. Toss gently to mix all components evenly.
Make the dressing. In a small bowl, whisk together freshly squeezed lemon juice with salt and pepper. Add honey if you want a sweeter dressing.
Toss salad with dressing. Pour the dressing over the salad mixture and toss until everything is evenly coated.
Chill before serving. Refrigerate the salad for about 10-15 minutes to allow the flavors to meld and serve chilled for the best refreshing taste.

Notes

You can substitute walnuts with pecans or almonds for a different nutty flavor.
Adjust the amount of lemon juice and honey based on your personal taste preferences.
For a crunchier salad, add celery or cucumber slices.
Keep the salad refrigerated and consume within 1-2 days for optimal freshness.

Keywords: apple salad, cranberry salad, carrot salad, healthy salad, no-cook salad, fresh salad, vegan salad, nutty salad, lemon dressing