Name: Refreshing Apple Cranberry Carrot Salad
Prep time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 2 apples, diced; 1 cup cranberries (fresh or dried); 2 carrots, grated; 1/4 cup walnuts, chopped (optional); 1/4 cup raisins (optional); 1/4 cup orange juice; 1 tablespoon honey; Salt and pepper to taste

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This Refreshing Apple Cranberry Carrot Salad is one of my favorite ways to enjoy fresh, crunchy produce in a light and tangy dressing. It’s sweet, tart, and full of texture, thanks to the crisp apples, chewy cranberries, and juicy carrots. Whether I serve it as a side dish, a snack, or part of a light lunch, it’s always a refreshing bite that wakes up my palate.

Why You’ll Love This Recipe

I love this salad because it’s quick to throw together, colorful, and incredibly versatile. The combination of fruit and veggies with a simple honey-orange dressing makes it feel bright and wholesome. It’s naturally sweet, with just enough tang to balance things out, and it works perfectly for everything from a weekday meal prep to a festive holiday spread. Refreshing Apple Cranberry Carrot Salad

Ingredients

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

2 apples, diced
1 cup cranberries (fresh or dried)
2 carrots, grated
1/4 cup walnuts, chopped (optional)
1/4 cup raisins (optional)
1/4 cup orange juice
1 tablespoon honey
Salt and pepper to taste

Directions

In a large mixing bowl, combine the diced apples, cranberries, grated carrots, walnuts, and raisins.
In a small bowl, whisk together the orange juice, honey, salt, and pepper until well blended.
Pour the dressing over the salad ingredients and toss everything gently to coat evenly.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve chilled for a refreshing and flavorful bite.

Servings and timing

This recipe makes about 4 servings. It takes only 10 minutes to prep, plus at least 30 minutes to chill—so I can have it ready in under an hour with no cooking involved.

Variations

Sometimes I switch out the apples for pears or add chopped celery for extra crunch. If I want a more savory twist, I leave out the raisins and add a splash of apple cider vinegar to the dressing. I’ve also made it with pecans or sunflower seeds instead of walnuts, and it works beautifully. When I’m feeling indulgent, a sprinkle of crumbled feta adds a creamy contrast.

Storage/Reheating

I store this salad in an airtight container in the fridge for up to 2 days. The flavors develop more the longer it chills, but I try to enjoy it within a day or two before the apples lose their crispness. It’s best served cold, and I don’t recommend reheating since it’s a raw salad.

FAQs

Can I use dried cranberries instead of fresh?

Yes, I often use dried cranberries when fresh ones aren’t in season. I sometimes soak them in warm water or juice for 5–10 minutes to plump them up.

What type of apples work best?

I like to use firm, sweet-tart varieties like Honeycrisp, Fuji, or Gala. They hold up well and add great flavor.

Can I make this salad ahead of time?

Yes, I often make it a few hours ahead and keep it chilled. I wait to add the walnuts until just before serving to keep them crunchy.

Is this salad good for meal prep?

Definitely. It holds up well in the fridge for a couple of days, making it great for prepping ahead. I pack it in containers for grab-and-go lunches or snacks.

How can I make this salad vegan?

It’s easy—I simply use maple syrup or agave instead of honey, and the rest of the ingredients are naturally plant-based.

Conclusion

This Apple Cranberry Carrot Salad is one of those simple dishes that always surprises me with how much flavor and texture it delivers. It’s crisp, sweet, and refreshing, with a citrusy dressing that ties everything together. Whether I serve it alongside dinner or enjoy it on its own, it always brings a burst of brightness to my plate.