Name: Refreshing Apple Cranberry Carrot Salad
Prep time: 10 min
Cook time: PT-488455H16M13S
Total time: 40 min
Cuisine: American
Ingredients: 2 apples, diced (Honeycrisp, Fuji, or Granny Smith); 1 cup cranberries (fresh chopped or dried); 2 carrots, grated; 1/4 cup walnuts, chopped (optional); 1/4 cup raisins (optional); 1/4 cup orange juice (fresh-squeezed preferred); 1 tbsp honey; Salt and pepper to taste

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This vibrant and refreshing Apple Cranberry Carrot Salad is a perfect blend of sweet, tart, and crunchy. It’s quick to throw together and ideal as a light side dish, picnic companion, or a healthy snack in between meals. The natural sweetness of apples and carrots is balanced by tangy cranberries and a citrus-honey dressing that brings it all together beautifully.

Refreshing Apple Cranberry Carrot Salad

Why You’ll Love This Recipe

I love how this salad comes together in minutes with fresh, wholesome ingredients. It’s naturally sweet without needing much added sugar, and the texture is incredibly satisfying. The salad is versatile enough for lunchboxes, potlucks, or as a colorful side on the dinner table. Plus, it’s easy to customize with what I have on hand—perfect for reducing food waste.

Ingredients

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

2 apples, diced
1 cup cranberries (fresh or dried)
2 carrots, grated
1/4 cup walnuts, chopped (optional)
1/4 cup raisins (optional)
1/4 cup orange juice
1 tablespoon honey
Salt and pepper to taste

Directions

I start by dicing the apples and grating the carrots, placing them in a large bowl along with cranberries, walnuts, and raisins.
In a separate small bowl, I whisk together the orange juice, honey, a pinch of salt, and a bit of pepper to make the dressing.
I pour the dressing over the salad mixture and toss everything together until evenly coated.
To let the flavors meld, I chill the salad in the refrigerator for at least 30 minutes before serving.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Chill time: 30 minutes
Total time: 40 minutes

Variations

I sometimes use dried cherries or chopped dates instead of raisins for a different sweetness.
If I want a zestier twist, I add a splash of lemon juice or a pinch of cinnamon.
For a creamier texture, I’ve tried adding a spoonful of Greek yogurt to the dressing.
I also like tossing in baby spinach or kale to turn this salad into a full meal.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. Since the apples may brown a bit, I try to eat it fresh for the best texture and flavor. I don’t recommend freezing this salad due to the fresh produce.

FAQs

What kind of apples work best for this salad?

I prefer using crisp varieties like Honeycrisp or Fuji for their sweetness and texture, but Granny Smith adds a nice tart bite too.

Can I use bottled orange juice?

Yes, I can, but I find fresh-squeezed orange juice gives a brighter, more natural flavor to the dressing.

Are fresh cranberries too tart for this salad?

Fresh cranberries are more tart than dried, so if I use them, I usually chop them up finely and maybe add a touch more honey.

Can I make this salad ahead of time?

Absolutely. I often make it a few hours ahead and let it chill—it tastes even better after the flavors have melded.

Is there a nut-free option?

Of course. I simply skip the walnuts or replace them with sunflower or pumpkin seeds for crunch without nuts.

Conclusion

This Apple Cranberry Carrot Salad is the kind of dish I turn to when I want something healthy, quick, and crowd-pleasing. With just a few ingredients and a zesty dressing, it’s proof that simple recipes can be packed with flavor. Whether I’m prepping lunch or adding color to the dinner table, this salad always delivers.