Delicious Apple Cranberry Carrot Salad Recipe

Name: Apple Cranberry Carrot Salad Recipe
Prep time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: For the Salad:; 2 cups grated carrots (about 3 medium carrots); 2 large apples (Granny Smith or Honeycrisp), diced; ½ cup dried cranberries (sweetened); ¼ cup chopped walnuts or pecans (optional, but adds great crunch); ¼ cup chopped fresh parsley or cilantro (optional, for a fresh pop); For the Dressing:; 3 tablespoons olive oil; 2 tablespoons apple cider vinegar; 1 tablespoon lemon juice (freshly squeezed is best); 1 tablespoon honey or maple syrup (optional, for extra sweetness); Salt and pepper to taste

Jump to Recipe

If you’re looking for a fresh, vibrant side dish that’s equal parts crunchy and creamy, this Apple Cranberry Carrot Salad is about to become your new go-to! It’s light yet satisfying, takes just 15 minutes to prep, and the sweet-tangy combination of crisp apples, grated carrots, and chewy cranberries is absolutely irresistible. My family requests this salad for everything from weeknight dinners to holiday gatherings, and it always disappears fast! The best part? You can make it ahead, and it actually tastes better after the flavors have had time to mingle in the fridge.

Table of Contents

Why You’ll Love This Apple Cranberry Carrot Salad

This salad hits all the right notes with its perfect balance of sweet, tangy, and crunchy textures. It comes together in minutes with no cooking required, making it ideal for busy days or when you need a last-minute side dish. The refreshing combination of crisp apples and tender carrots tossed in a light, zesty dressing makes healthy eating feel like a treat, and it’s versatile enough to serve at casual picnics or elegant holiday dinners.

Apple Cranberry Carrot Salad

A light and creamy fruit and vegetable salad that’s both refreshing and satisfying. Fresh, vibrant, and packed with nutrients, this is healthy eating made simple. It’s an effortless dish for potlucks, picnics, or weekday dinners that will leave you feeling energized.

Ingredients

For the Salad:

2 cups grated carrots (about 3 medium carrots)
2 large apples (Granny Smith or Honeycrisp), diced
½ cup dried cranberries (sweetened)
¼ cup chopped walnuts or pecans (optional, but adds great crunch)
¼ cup chopped fresh parsley or cilantro (optional, for a fresh pop)

For the Dressing:

3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon lemon juice (freshly squeezed is best)
1 tablespoon honey or maple syrup (optional, for extra sweetness)
Salt and pepper to taste

Instructions

Prepare the Salad – In a large bowl, combine 2 cups of grated carrots, diced apple, and ½ cup dried cranberries. Add chopped nuts and herbs if using for extra crunch and flavor (I always add the walnuts for that satisfying texture contrast!).
Make the Dressing – In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of lemon juice, and 1 tablespoon of honey (if using). Season with salt and pepper to taste. The dressing should be well-blended and slightly tangy.
Combine and Chill – Pour the dressing over the salad and toss gently until everything is evenly coated. Refrigerate for at least 30 minutes to let the flavors blend (this step makes such a difference in the final taste!).
Serve – Give the salad a quick toss before plating to refresh the dressing. Serve chilled and watch it disappear!

Notes

Use sweetened dried cranberries for a pleasant contrast to the tangy dressing.

Toss the apple slices with a bit of lemon juice right after cutting. It keeps them crisp, fresh, and beautifully bright if you’re not serving the salad right away.

For a dairy-free option, this recipe is naturally dairy-free as written.

For a creamier version, you can add 2-3 tablespoons of Greek yogurt or mayonnaise to the dressing.

Nutritional Information

Ingredients for Apple Cranberry Carrot Salad

This salad uses simple, fresh ingredients that you probably already have on hand. Here’s what makes each component special:

Carrots – Grated carrots provide a sweet, tender base for the salad. I use a box grater for quick prep, but you could also use pre-shredded carrots from the grocery store (just make sure they’re fresh and not dried out).

Apples – Granny Smith apples add a tart, crisp bite, while Honeycrisp brings natural sweetness. Both varieties hold up well in the salad without getting mushy. The key is to dice them into bite-sized pieces so every forkful has a perfect mix of flavors.

Dried Cranberries – These add chewy sweetness and beautiful color. I prefer sweetened cranberries because they balance the tangy dressing perfectly. You can also substitute with raisins or dried cherries if that’s what you have on hand.

Nuts – Walnuts or pecans add a satisfying crunch and healthy fats. You can toast them lightly in a skillet for even more flavor (just be careful not to burn them!). If you have a nut allergy in the family, the salad is still delicious without them.

Fresh Herbs – Parsley or cilantro adds a fresh, bright note. This is optional, but it really takes the salad to the next level.

Dressing Ingredients – Olive oil, apple cider vinegar, and lemon juice create a light, tangy dressing that enhances the natural sweetness of the fruits and vegetables. The honey adds just a touch of sweetness to balance the acidity.

How to Make Apple Cranberry Carrot Salad

This is one of our favorite simple salads because it requires absolutely no cooking! Just prep, toss, and chill. Watch how easy it comes together:

Prepare the Apple Cranberry Carrot Salad recipe

Prep Your Vegetables and Fruit – Start by grating your carrots using a box grater or food processor. Dice your apples into small, bite-sized pieces (about ½ inch). If you’re not serving the apple pieces immediately, toss them with a bit of lemon juice to prevent browning.

Mix the Salad Base – In your largest mixing bowl, combine the grated carrots, diced apples, and dried cranberries. If you’re adding nuts and herbs, toss them in now. The colorful mix is already beautiful at this stage!

Whisk the Dressing – In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, and honey until smooth and emulsified. Season with salt and pepper. Taste it and adjust the sweetness or tanginess to your preference (I sometimes add an extra drizzle of honey because my family has a sweet tooth!).

Toss and Chill – Pour the dressing over the salad and use a large spoon or salad tongs to gently but thoroughly toss everything together. You want every piece coated with that delicious dressing. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld beautifully and the carrots to soften just slightly.

Serve Fresh – Before serving, give the salad one final toss to redistribute the dressing (some of it settles to the bottom). Taste and add more salt or pepper if needed. Serve chilled as a side dish or light lunch.

Variations and Substitutions

One of the best things about this Apple Cranberry Carrot Salad is how easily you can customize it to your preferences:

For Different Sweetness Levels – If you prefer less sweetness, use unsweetened dried cranberries and skip the honey in the dressing. For more sweetness, add an extra tablespoon of honey or maple syrup.

Make It Creamy – Add 2-3 tablespoons of Greek yogurt or mayonnaise to the dressing for a creamier, coleslaw-style salad. The tanginess of Greek yogurt pairs wonderfully with the sweet fruit.

Add More Crunch – Toss in sunflower seeds, pumpkin seeds, or even crushed pretzels for extra texture. My sister adds toasted sliced almonds, and it’s fantastic!

Boost the Protein – Top individual servings with grilled chicken, chickpeas, or crumbled feta cheese to turn this into a complete meal.

Try Different Fruits – Pears work beautifully as a substitute for apples. You could also add fresh orange segments or pomegranate seeds for a festive twist.

Herb Variations – Adding fresh mint or basil introduces an interesting flavor dimension. Cilantro gives it a slightly Mexican-inspired flair.

What Are My Best Tips for Apple Cranberry Carrot Salad?

Choose the Right Apples – Opt for firm, crisp apples for the best results. Granny Smith provides tartness, while Honeycrisp or Fuji adds natural sweetness. Avoid soft apples, such as Red Delicious, as they tend to get mushy quickly.

Prevent Apple Browning – Toss diced apples with lemon juice immediately after cutting. This keeps them bright white and prevents that unappetizing brown color. The lemon juice in the dressing also helps, but a little extra never hurts!

Don’t Skip the Chill Time – While you could serve this immediately, the 30-minute refrigeration really makes a difference. The carrots soften slightly, the cranberries plump up, and all the flavors blend together perfectly.

Adjust Dressing to Taste – Start with the recipe amounts, then taste and adjust. Some people prefer a tangier flavor (add vinegar), while others want a sweeter taste (add honey). Make it your own!

Grate Carrots Fresh – Pre-shredded carrots from the store are convenient, but they are often dry. Freshly grated carrots are more tender and flavorful. Plus, it only takes a couple of minutes with a box grater.

Toast Your Nuts – If you’re adding walnuts or pecans, toast them in a dry skillet over medium heat for 3-4 minutes, stirring constantly. This brings out their natural oils, making them extra crunchy and flavorful.

Storage and Reheating Instructions

This Apple Cranberry Carrot Salad keeps beautifully in the refrigerator, making it perfect for meal prep!

To Store – Transfer the salad to an airtight container and refrigerate for up to 3 days. The salad will release some liquid as it sits, which is totally normal. Just give it a good stir before serving.

Best Storage Practices – If you know you’ll have leftovers, consider keeping the dressing separate and tossing individual portions as needed. This prevents the salad from getting too soggy.

Make-Ahead Instructions – You can prep all the components up to 24 hours in advance. Store the grated carrots, diced apples (tossed with lemon juice), and cranberries in one container. Keep the dressing in a separate jar. Combine them just before serving or at least 30 minutes ahead.

Not Freezer-Friendly – Because of the fresh apples and crisp texture, this salad doesn’t freeze well. It’s best enjoyed fresh or within a few days of making.

Is It Okay to Eat Apple and Carrot Together?

Apples and carrots make a naturally delicious and healthy pairing. Both are rich in fiber, vitamins, and antioxidants—carrots bring beta-carotene and vitamin A, while apples add vitamin C and beneficial plant compounds. Their sweetness and crunch complement each other perfectly, creating a refreshing mix of textures and flavors that’s been loved in salads and slaws for generations.

How to Make Apple and Carrot Salad?

Making an apple and carrot salad is quick and effortless. Grate fresh carrots, dice the apples with the peel on for extra color and fiber, and toss them with a bit of lemon juice to prevent browning. Combine everything with dried cranberries, then mix in a light dressing of olive oil, apple cider vinegar, lemon juice, and honey. Chill the salad for a short time before serving, allowing the flavors to meld together. You can easily add chopped nuts, herbs, or even a spoonful of yogurt for extra flavor and texture.

What’s the Best Apple to Put in an Apple Cranberry Carrot Salad?

Granny Smith and Honeycrisp apples are the best choices for this recipe. The first adds a bright tartness that balances the sweetness of the dressing, while the second provides crisp, juicy sweetness. Other firm varieties, such as Fuji, Pink Lady, or Braeburn, also hold up well; however, it’s best to avoid softer apples like Red Delicious or McIntosh, which can become mushy. Mixing two kinds of apples adds depth and color to the salad.

Is This Apple Cranberry Carrot Salad Suitable for Special Diets?

This salad naturally fits a variety of diets. It’s vegetarian, dairy-free, gluten-free, and can easily be made vegan by replacing honey with maple syrup. Those on the paleo or Whole30 diet can omit sweeteners altogether, and anyone with nut allergies can leave out the nuts without compromising flavor. Low-sugar versions work just as well with unsweetened cranberries. It’s light, high in fiber, and endlessly adaptable—perfect as a side dish or a balanced meal topped with grilled chicken, chickpeas, or feta.

Conclusion

This Apple Cranberry Carrot Salad is the perfect example of how simple ingredients can come together to create something truly special. Wholesome, fresh, and satisfying, this is your new favorite healthy recipe that brings together crisp apples, tender carrots, and sweet-tangy cranberries in every colorful bite. Whether you’re serving it at a holiday gathering, bringing it to a potluck, or enjoying it as a light weeknight side dish, this Apple Cranberry Carrot Salad delivers fresh flavor and satisfying crunch with minimal effort. It’s one of those recipes you’ll find yourself making again and again!

Share Your Results!

Leave a comment below and tell me how your Apple Cranberry Carrot Salad turned out! Did you add any fun variations? Share this recipe with a friend who loves fresh, healthy salads, and check out my other vibrant salad recipes for more delicious inspiration!