This refreshing apple cranberry carrot salad is a light, vibrant, and naturally sweet dish that brings together crunchy apples, shredded carrots, and tangy dried cranberries in a bright dressing. It’s the perfect balance of sweet, tart, and crisp, and I love how it livens up any meal.
Why You’ll Love This Recipe
I love this salad because it’s quick to make, packed with texture, and full of natural flavor. It’s a great side for picnics, potlucks, or weekday lunches, and I can prep it ahead of time without worrying about it getting soggy. The apples stay crisp, the cranberries add a chewy contrast, and the carrots provide freshness and color. It’s also dairy-free, gluten-free, and customizable depending on what I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Apples (crisp varieties like Fuji or Honeycrisp), julienned or grated
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Carrots, shredded
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Dried cranberries
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Lemon juice or apple cider vinegar
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Maple syrup or honey (if not vegan)
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Olive oil
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Salt and pepper
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Optional: chopped parsley or mint for garnish
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Optional: sunflower seeds or chopped nuts for crunch
Directions
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I start by shredding the carrots and thinly slicing or julienning the apples. I like to leave the skins on for extra color and nutrients.
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I toss the apples with lemon juice right away to keep them from browning and to brighten the flavor.
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In a large bowl, I combine the apples, carrots, and dried cranberries.
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In a separate small bowl, I whisk together the olive oil, maple syrup, and a pinch of salt and pepper to make the dressing.
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I pour the dressing over the salad and toss everything together until evenly coated.
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I chill it for at least 15 minutes to let the flavors mingle, then garnish with herbs or seeds if I’m using them before serving.
Servings and timing
This salad makes about 4 servings as a side. It takes just 10–15 minutes to prep and can be served immediately or chilled for later.
Variations
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I sometimes add shredded red cabbage for extra crunch and color.
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A handful of chopped walnuts or pecans brings a nice nutty texture.
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For more protein, I toss in cooked quinoa or chickpeas.
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I switch up the dressing with orange juice and a little Dijon mustard for a citrusy twist.
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In the fall, I like to use pomegranate seeds instead of cranberries.
storage/reheating
I store the salad in an airtight container in the fridge for up to 3 days. The lemon juice helps keep the apples fresh and the flavors continue to develop as it sits. This is a cold salad, so no reheating is needed.
FAQs
Can I make this salad ahead of time?
Yes, I often make it a few hours in advance. The carrots and apples stay crisp, and the flavor gets even better after chilling.
What kind of apples work best?
I like crisp, sweet-tart apples like Honeycrisp, Fuji, or Gala. They hold up well and add the perfect crunch.
Can I make it without oil?
Absolutely. I sometimes skip the oil and just use lemon juice and maple syrup as a lighter dressing.
Are there alternatives to dried cranberries?
Yes, I’ve swapped them for raisins, chopped dried apricots, or even fresh pomegranate seeds depending on the season.
Can I serve this as a main dish?
With some added chickpeas, quinoa, or nuts, this salad becomes filling enough for a light lunch or dinner.
Conclusion
Refreshing apple cranberry carrot salad is one of my favorite ways to enjoy simple, fresh ingredients in a flavorful and colorful dish. It’s quick to make, easy to customize, and always a hit whether I serve it as a side or a light main. It’s proof that healthy can also be delicious and beautiful.
