Name: Carrot Salad with Pineapple and Raisins Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 2 cups shredded carrots; 1/2 cup crushed pineapple, drained; 1/4 cup raisins; 1/4 cup Greek yogurt; 1 tbsp honey; 1/2 tsp lemon juice; 1/4 tsp cinnamon

Jump to Recipe· 4.3 from 4 reviews

I have a soft spot for bright, refreshing salads that somehow feel like a sweet treat rather than just a side dish, and that’s exactly why I love this Carrot Salad with Pineapple and Raisins Recipe. The way the naturally sweet pineapple and chewy raisins complement the crisp, fresh shredded carrots makes every bite a vibrant little burst of flavor and texture. Plus, it’s so easy to whip up, which means I can enjoy it anytime, whether as a quick snack or a colorful addition to a meal.

Why You’ll Love This Carrot Salad with Pineapple and Raisins Recipe

What really draws me to this salad is the delightful balance of flavors and textures. The sweetness of the pineapple pairs beautifully with the slight tang of the Greek yogurt and just a hint of cinnamon, while the raisins add that nice chewy contrast against the crisp carrots. Each ingredient shines through, but together they create this harmonious, fresh, and naturally sweet salad that feels both wholesome and satisfying.

Another thing I love is how effortlessly this salad comes together. It’s a no-fuss recipe that doesn’t require any cooking, which means I can have it ready in just minutes. Whether I’m preparing a quick lunch, need a vibrant side for a dinner party, or want a light and refreshing dish for a picnic, this salad always fits the bill. It’s also a crowd-pleaser because it’s bright, flavorful, and so easy for everyone to enjoy.

Ingredients You’ll Need

A round beige bowl holds three sections of food neatly arranged: bright orange shredded carrot fills one large portion, next to a pile of yellow pineapple chunks in another section, and a smaller pile of dark brown raisins sits below the carrot. The bowl rests on a white marbled surface, with several small whole carrots placed around the top left side and a glass bowl filled with pineapple chunks in the upper right of the frame. A white cloth with dark stripes is partially visible under the bowl. Photo taken with an iphone --ar 4:5 --v 7

All the ingredients for this salad are simple staples that bring color, sweetness, and creaminess to the dish. Each one contributes something essential—crisp carrots, juicy pineapple, plump raisins, creamy yogurt, and just the right touch of honey, lemon, and cinnamon for added depth.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

2 cups shredded carrots: Use fresh, crisp carrots for that perfect crunchy base.
1/2 cup crushed pineapple, drained: Draining prevents the salad from becoming watery but keeps all the juicy sweetness.
1/4 cup raisins: Adds chewy bursts of natural sugar to complement the other textures.
1/4 cup Greek yogurt: Brings a creamy tang that balances the sweetness beautifully.
1 tbsp honey: Just a touch to enhance the natural sugars without overpowering.
1/2 tsp lemon juice: Adds brightness and a little zing to lift the flavors.
1/4 tsp cinnamon: A warm hint that makes the salad feel special and comforting.

Directions

Step 1: Begin by shredding your carrots finely. I like to use a box grater for this to get a nice, even texture, but a food processor works great for saving time too.

Step 2: In a large mixing bowl, combine the shredded carrots, drained crushed pineapple, and raisins. Stir these together gently so the fruit distributes evenly without breaking down too much.

Step 3: In a separate small bowl, whisk the Greek yogurt with honey, lemon juice, and cinnamon until smooth. This dressing is the magic that ties all those fresh, fruity notes together.

Step 4: Pour the dressing over the carrot mixture and toss everything together until every shred and bite is coated with that creamy, sweet goodness.

Step 5: Chill the salad in the fridge for at least 30 minutes before serving. This helps the flavors meld and gives the salad a refreshing cold temperature that I absolutely love.

Servings and Timing

This recipe makes about 4 servings, perfect for a family meal or sharing at a small gathering. It only takes 10 minutes to prep since no cooking is involved, and the total time including chilling is about 40 minutes. There is no cooking time, but I recommend letting the salad rest in the fridge to let the flavors fully develop and achieve that perfect cool crispness.

How to Serve This Carrot Salad with Pineapple and Raisins Recipe

The image shows a white bowl filled with a colorful carrot salad. The salad has one main layer of bright orange shredded carrots. Mixed throughout are small dark brown raisins evenly spread in the salad. On top and scattered inside are chunks of bright yellow pineapple pieces adding contrast. A wooden spoon rests on the right side of the bowl, partially inside the salad. The bowl sits on a white marbled surface, with blurred white bowls visible in the background. Photo taken with an iphone --ar 4:5 --v 7

I enjoy serving this carrot salad chilled as a refreshing side dish alongside grilled chicken or fish, especially during warm weather when I want something light and vibrant on the plate. It also pairs beautifully with heavier mains to balance out richness with its bright, sweet tang. On holidays or celebrations, I like to present it in a pretty glass bowl or individual serving cups garnished with a sprinkle of toasted nuts or fresh mint leaves for a special touch.

For beverages, I find that a crisp white wine like Sauvignon Blanc or a sparkling water with a twist of lime complements the refreshing quality of the salad perfectly. If you’re planning a casual family dinner or even a picnic, this salad keeps well and travels easily making it an ideal make-ahead dish that holds its charm.

This salad is best served cold or at room temperature to let the creamy dressing shine without becoming too thick or clumpy, and I always suggest moderate portions since its rich flavors mean a little goes a long way!

Variations

If you want to shake things up, I sometimes swap raisins for dried cranberries or chopped dates for a different kind of sweetness and chew. For a bit of crunch, adding chopped nuts like walnuts or pecans is a game changer in texture and flavor. If you’re vegan or dairy-free, swapping Greek yogurt with coconut yogurt or a plant-based alternative keeps the creaminess intact without animal products.

Another variation I love is adding a pinch of freshly grated ginger for a subtle spicy kick, or even a dash of nutmeg instead of cinnamon to bring a new warmth to the dish. While I usually keep this salad fresh and raw, mixing in tiny cubes of fresh apple or orange segments can add delightful bursts of juicy texture that elevate the experience.

For those watching carbs or calories, reducing the honey or swapping it for a natural sweetener like agave works well, and using low-fat Greek yogurt keeps it light while still creamy.

Storage and Reheating

Storing Leftovers

I always recommend storing any leftover carrot salad in an airtight container in the refrigerator. It stays fresh and flavorful for up to 3 days, making it perfect for quick lunches or snacks during the week. Just be sure the container seals well to prevent moisture loss or the salad absorbing other fridge odors.

Freezing

This salad doesn’t freeze well due to its fresh ingredients and creamy dressing. The pineapple and yogurt can become watery and separate once thawed, so I suggest enjoying it fresh or refrigerated only.

Reheating

Since this is a cold salad, reheating isn’t necessary or recommended. Instead, I like to let it come to room temperature out of the fridge for about 15 minutes if it feels too cold, which really helps bring out all the flavors again.

FAQs

Can I use canned pineapple with juice instead of drained pineapple?

I recommend draining the pineapple well before adding it to the salad to prevent watery texture. If you only have canned pineapple in juice, just pour it through a fine strainer or press out the excess liquid with a spoon.

Is this recipe suitable for vegans?

As written, this recipe uses Greek yogurt which is not vegan. However, you can easily make it vegan by substituting the Greek yogurt with a plant-based yogurt such as coconut or almond milk yogurt while keeping all other ingredients the same.

Can I prepare this salad ahead of time?

Yes! I often make this salad a few hours in advance or even the night before. Just keep it covered and refrigerated, then give it a good stir before serving to redistribute the dressing.

What is the best way to shred the carrots?

I prefer using a box grater for a coarse shred that holds up nicely against the juicy pineapple and creamy dressing. A food processor with a shredding attachment works great too if you want to save time.

Could I add spices to make this salad more interesting?

Absolutely! Adding a pinch of ground ginger or nutmeg alongside or instead of cinnamon adds lovely warmth and complexity. A tiny dash of ground cardamom is also a delightful surprise if you’re feeling adventurous.

Conclusion

I hope you’ll give this Carrot Salad with Pineapple and Raisins Recipe a try because it’s truly one of those easy, feel-good dishes that brightens any meal. Its fresh flavors, creamy texture, and sweet-tangy balance make it a personal favorite that I keep coming back to. Trust me, once you taste it, this salad will become a welcome staple in your recipe rotation too!