Description
Discover a delicious recipe for a Refreshing Apple Cranberry Carrot Salad. Try this naturally refreshing dish today!
Ingredients
Scale
- 3 medium crisp apples (like Honeycrisp or Gala), cored and diced (about 3 cups)
- 2 cups carrots, freshly shredded (approximately 3–4 medium carrots)
- 3/4 cup dried cranberries
- 1/2 cup walnuts, lightly toasted and roughly chopped
- 1/4 cup fresh Italian parsley, chopped (optional)
- 2 tablespoons fresh lemon juice (about 1 medium lemon)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon honey (or maple syrup for vegan option)
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper to taste
Instructions
- Step 1: Prepare the Dressing In a small bowl, whisk together the lemon juice, olive oil, honey, Dijon mustard, salt, and pepper until well emulsified. Set aside while you prepare the remaining ingredients.
- Step 2: Toast the Walnuts Toast the walnuts in a dry skillet over medium heat for 4-5 minutes, stirring frequently until fragrant and slightly darker. Remove from heat and let cool completely.
- Step 3: Prepare the Fruits and Vegetables Wash, core, and dice the apples. Shred the carrots using a food processor or grater. Chop the parsley if using.
- Step 4: Combine the Ingredients In a large bowl, mix together the diced apples, shredded carrots, dried cranberries, toasted walnuts, and chopped parsley. Drizzle the dressing over the salad and gently toss to coat evenly.
- Step 5: Rest and Serve Allow the salad to rest for 15-30 minutes before serving to let the flavors meld. Give it a final toss before transferring to a serving dish. Serve slightly chilled or at room temperature.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg