Description
This refreshing apple cranberry carrot salad combines crisp apples, shredded carrots, and tangy cranberries with a light, sweet-tart dressing. It’s colorful, crunchy, and perfect as a side or light meal.
Ingredients
- 2 crisp apples (Fuji or Honeycrisp), julienned or grated
- 1 1/2 cups shredded carrots
- 1/3 cup dried cranberries
- 1 tablespoon lemon juice or apple cider vinegar
- 1 tablespoon maple syrup or honey
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: 2 tablespoons chopped parsley or mint
- Optional: 2 tablespoons sunflower seeds or chopped nuts
Instructions
- Julienne or grate apples and shred the carrots.
- Toss the apples with lemon juice or vinegar to prevent browning.
- In a large bowl, combine apples, carrots, and dried cranberries.
- In a small bowl, whisk together olive oil, maple syrup or honey, salt, and pepper.
- Pour dressing over the salad and toss until well coated.
- Chill for at least 15 minutes to let flavors develop.
- Garnish with herbs or seeds before serving, if desired.
Notes
- Use sweet-tart, crisp apples like Fuji or Honeycrisp for best texture.
- Add walnuts, pecans, or chickpeas to make it heartier.
- Orange juice and Dijon mustard can be used for a citrusy dressing variation.
- Stores well for up to 3 days in the fridge without getting soggy.
- Can be made oil-free by skipping the olive oil and using lemon juice only.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 14g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
