Refreshing Apple Cranberry Carrot Salad
A crisp, colorful salad made with apples, shredded carrots, cranberries, and walnuts, tossed in a creamy orange-cinnamon Greek yogurt dressing. Fresh, tangy, and perfect for any season.
Ingredients
For the Salad
- 2 medium apples Granny Smith, Honeycrisp, or Fuji, diced
- 1 cup fresh or dried cranberries
- 2 medium carrots peeled and shredded
- ½ cup chopped walnuts or pecans optional, toasted
- ¼ cup raisins or golden raisins optional
For the Dressing
- ½ cup plain Greek yogurt or sour cream for a richer flavor
- 2 tablespoons honey or maple syrup
- 1 tablespoon freshly squeezed orange juice
- 1 teaspoon grated orange zest
- ¼ teaspoon ground cinnamon
- A pinch of salt
Optional Additions
- 1 cup mixed greens or baby spinach
- Crumbled feta or goat cheese
- Sliced green onions
Instructions
- Chop the apples into small cubes. If you want to keep them from browning, toss them with a little lemon juice. Peel and shred the carrots using a grater. If using fresh cranberries, chop them roughly. Dried cranberries can be used as-is.
- In a small bowl, mix the Greek yogurt, honey, orange juice, orange zest, cinnamon, and a pinch of salt. Whisk until smooth. Taste it—add more honey if it’s too tart, or more orange juice if you want it tangier.
- In a large bowl, combine the apples, carrots, cranberries, walnuts, and raisins. Add the dressing and gently toss until everything is coated. Be careful not to overmix.
- Cover the bowl and place it in the fridge for at least 30 minutes. When ready to serve, give it a quick toss. Top with cheese, greens, or a dash of cinnamon if you like.