Apple Cranberry Carrot Salad

 

Ingredients:

2 medium apples (Granny Smith, Honeycrisp, or Fuji), diced

1 cup dried cranberries

2 medium carrots, peeled and shredded

½ cup chopped walnuts or pecans (optional, toasted for extra crunch)

¼ cup dried raisins or golden raisins (optional)

For the Dressing

½ cup plain Greek yogurt (or sour cream for richer flavor)

2 tablespoons honey or maple syrup

1 tablespoon freshly squeezed orange juice

1 teaspoon grated orange zest

¼ teaspoon ground cinnamon

A pinch of salt

Optional Additions

1 cup mixed greens or spinach (for added freshness)

Crumbled feta cheese or goat cheese (for a savory twist)

Sliced green onions (for color and zing)

Directions:

Wash, core, and dice the apples into bite-sized pieces. To prevent browning, toss them with a squeeze of lemon juice if desired.

Peel and shred the carrots using a box grater or food processor for uniform texture.

If using fresh cranberries, chop them roughly for easier eating; dried cranberries can be added as-is.

Step 2: Make the Dressing

In a small mixing bowl, whisk together the Greek yogurt, honey, orange juice, orange zest, cinnamon, and a pinch of salt until smooth and creamy.

Taste and adjust sweetness by adding more honey or tanginess with additional orange juice.

Step 3: Assemble the Salad

In a large mixing bowl, combine the diced apples, shredded carrots, cranberries, walnuts (if using), and raisins.

Pour the dressing over the salad and toss gently to coat all ingredients evenly. Be careful not to bruise the apples or carrots.

Step 4: Chill and Serve

Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

Before serving, give the salad a quick stir and garnish with extra nuts, crumbled cheese, or a sprinkle of cinnamon if desired.

I like my dressing on the side. This dressing is very good. 😉