Description
A bright, crunchy salad that mixes sweet fruit with crisp vegetables for a refreshing side or light lunch.
Ingredients
Scale
- 4 cups shredded carrots (about 4–5 medium carrots)
- 2 medium apples, cored and diced (about 2 cups)
- 1 tablespoon lemon juice
- 1 can (11 ounces) mandarin oranges, drained
- 1 cup dried cranberries
- 1/2 cup toasted chopped walnuts
- 3 tablespoons olive oil
- 2 tablespoons honey (or maple syrup)
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
Instructions
- Shred the carrots using a box grater or food processor.
- Core and dice the apples, then toss them with lemon juice to prevent browning.
- Drain the mandarins and pat them dry.
- Fold together the mandarins, cranberries, and walnuts in a large bowl.
- Whisk together olive oil, honey, apple cider vinegar, salt, and cinnamon in a separate bowl.
- Toss the salad with the dressing and chill for 10–15 minutes before serving.
Notes
For a creamier dressing, substitute Greek yogurt for olive oil.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook assembly
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg