Name: Refreshing Apple Cranberry Carrot Salad
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 2 medium apples, cored and julienned or grated; 2 large fresh carrots, peeled and shredded; 1/3 cup dried cranberries; 2 tablespoons lemon juice or apple cider vinegar; 1 tablespoon honey or maple syrup; 2 tablespoons olive oil; 1/4 teaspoon salt; Optional: 2 tablespoons chopped fresh parsley or mint for garnish

This refreshing apple cranberry carrot salad is the perfect mix of sweet, tangy, and crunchy. With crisp apples, chewy dried cranberries, and freshly shredded carrots tossed in a light, zesty dressing, this salad brings brightness to any meal. It’s quick to make, vibrantly colorful, and a delicious way to enjoy fresh produce. Refreshing Apple Cranberry Carrot Salad

Why You’ll Love This Recipe

I love how effortlessly this salad comes together with simple ingredients I usually have on hand. It’s naturally sweet from the apples and carrots, and the cranberries add a lovely tartness that balances everything out. I often make this as a light side dish or a refreshing lunch. Plus, it’s gluten-free, dairy-free, and can easily be made vegan, which makes it ideal for different dietary preferences. The crisp texture and colorful appearance also make it a standout dish for gatherings or holiday meals.

ingredients

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

Apples, cored and julienned or grated
Fresh carrots, peeled and shredded
Dried cranberries
Lemon juice or apple cider vinegar
Honey or maple syrup
Olive oil
Salt
Optional: chopped fresh parsley or mint for garnish

directions

I start by washing and prepping the apples and carrots. I like to julienne the apples for a crisp texture, but grating works too.
In a large bowl, I combine the apples, carrots, and cranberries.
In a small bowl, I whisk together the lemon juice (or vinegar), honey (or maple syrup), olive oil, and a pinch of salt.
I pour the dressing over the salad and toss everything gently to coat.
If I’m using herbs, I sprinkle them on top before serving.
I usually let the salad chill for at least 15–20 minutes to let the flavors meld.

Servings and timing

This recipe yields about 4 servings. It takes roughly 10 minutes to prepare, making it an ideal choice for quick meals or last-minute sides.

Variations

I sometimes add chopped walnuts or pecans for an extra crunch and nutty flavor. For a creamier version, I mix in a spoonful of Greek yogurt into the dressing. When I want more of a savory twist, I throw in some thinly sliced celery or green onions. Swapping the apples for pears or using golden raisins instead of cranberries also gives it a fun twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. Since the apples can brown and the carrots soften over time, I try to eat it fresh. I don’t reheat this salad—it’s best served cold or at room temperature. If I make it ahead, I sometimes keep the dressing separate until ready to serve.

FAQs

How do I keep the apples from browning?

I toss the apples in lemon juice right after cutting them, which helps keep them fresh-looking and adds brightness.

Can I make this salad ahead of time?

Yes, but I recommend adding the dressing just before serving to keep the salad crisp and fresh.

Is this salad vegan?

It can be! I simply swap the honey with maple syrup or another plant-based sweetener.

What type of apples work best?

I like using crisp, slightly tart apples like Granny Smith or sweet-tart ones like Honeycrisp for the best flavor and texture.

Can I use pre-shredded carrots?

Yes, though freshly shredded carrots give a better texture and flavor in my experience.

Conclusion

This apple cranberry carrot salad is one of my go-to dishes when I want something light, flavorful, and colorful. It’s incredibly simple to prepare, easy to customize, and always refreshing. Whether I’m serving it alongside a main course or enjoying it on its own, it never fails to satisfy.