Carrot Apple Salad
A refreshing and crunchy salad featuring sweet apples, crisp carrots, and a zesty dressing, perfect for any meal as a side or main dish.
Ingredients
Salad Base
- 4 large large carrots, peeled and grated Substitute with shredded rainbow carrots for color.
- 2 large large crisp apples (Fuji or Honeycrisp), cored and julienned Substitute with pears for a softer, autumnal note.
- 1/2 cup toasted walnuts, roughly chopped Swap for pecans or almonds.
- 1/3 cup dried cranberries or raisins Omit for less sweetness.
Dressing
- 2 tablespoons fresh lemon juice Keeps apples from browning and adds brightness.
- 3 tablespoons olive oil Use avocado oil for a neutral flavor.
- 1 tablespoon apple cider vinegar Deepens tang.
- 1 tablespoon honey or maple syrup Use maple syrup for vegan option.
- Salt and freshly ground black pepper to taste
Optional Ingredients
- 2 tablespoons chopped fresh parsley or mint Herbaceous lift.
- 2 tablespoons nutritional yeast Adds savory, cheesy notes without dairy.
Instructions
Preparation
- Peel and grate the carrots, then core and julienne the apples. Toss the apples with lemon juice right away to prevent browning.
- In a small skillet over medium heat, toast walnuts for 3–4 minutes until fragrant, stirring.
Making the Dressing
- Whisk together olive oil, apple cider vinegar, honey, salt, and pepper in a small bowl until glossy. Adjust seasoning as needed.
Combining Ingredients
- In a large bowl, toss grated carrots, julienned apples, dried cranberries, and toasted walnuts.
- Pour dressing over the top and toss until everything is lightly coated.
Finishing Touches
- Fold in chopped parsley or mint if using, and sprinkle nutritional yeast for a savory depth. Serve immediately or chill for 10–15 minutes.
Notes
Make it savory by omitting cranberries and adding crumbled feta. To make it a full meal, add cooked quinoa, shredded chicken, or chickpeas.