Carrot Apple Salad Recipe

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Bright, crunchy, and bursting with freshness, this Carrot Apple Salad is the kind of dish that instantly lifts your mood. Every forkful is a refreshing mix of sweet apples, juicy mandarins, earthy carrots, and the tang of dried cranberries. Tossed with a light poppy seed dressing, it’s as beautiful to look at as it is delicious to eat.

Perfect for brunches, picnics, or a light lunch, this salad delivers both flavor and texture. It’s naturally gluten-free and can be made vegan with a quick tweak to the dressing. Whether you’re looking for a healthy snack, a vibrant side dish, or inspiration for your next easy recipe, this one checks all the boxes.

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Ingredients for this Carrot Apple Salad Recipe

• 2 large carrots, julienned or shredded
• 1 large apple (Honeycrisp or Fuji), thinly sliced
• 1/4 cup thinly sliced red onion
• 1/2 cup mandarin orange segments (fresh or canned, drained)
• 1/4 cup dried cranberries
• 1 tablespoon chopped fresh parsley (optional)
• 1 tablespoon poppy seeds
• 1–2 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup (for vegan)
• 2 tablespoons olive oil
• Salt and pepper to taste

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Step 1: Prep the Produce

Begin by washing and peeling the carrots, then julienne them into thin matchsticks or use a grater for a finer texture. Slice the apple into thin wedges or half-moons—leave the skin on for color and crunch. Thinly slice the red onion to add just the right amount of bite without overpowering the salad.

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Step 2: Mix the Base

In a large mixing bowl, combine the shredded carrots, sliced apples, red onion, mandarin orange segments, and dried cranberries. Toss gently to distribute the ingredients evenly. The bright colors will instantly make this salad look inviting.

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Step 3: Make the Dressing

In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey or maple syrup, poppy seeds, and a pinch of salt and pepper. Taste and adjust sweetness or acidity to your liking. The poppy seeds will add a subtle crunch and a hint of nuttiness to the dressing.

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Step 4: Combine and Toss

Pour the dressing over the carrot-apple mixture and toss until everything is well coated. Make sure the apples get a good coat of the dressing to prevent browning and enhance their flavor. Garnish with chopped fresh parsley if using.

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Step 5: Chill and Serve

Let the salad sit for 10–15 minutes in the fridge before serving. This allows the flavors to meld together beautifully. Serve cold as a light appetizer, a side dish to grilled meats, or a refreshing lunch on its own.

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Estimated Nutrition

Per serving (based on 4 servings):

• Calories: 170
• Protein: 1g
• Carbohydrates: 22g
• Sugars: 15g
• Fat: 9g
• Saturated Fat: 1g
• Fiber: 3g
• Sodium: 80mg

Note: Nutritional values are approximate and may vary based on exact ingredients and portion sizes.

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Frequently Asked Questions

What type of apple works best in this salad?

Crisp, sweet varieties like Honeycrisp, Fuji, or Gala are ideal. They hold up well and balance the tartness of the dressing and cranberries.

Can I use pre-shredded carrots?

Yes, pre-shredded carrots are a convenient shortcut. Just ensure they’re fresh and not dried out for the best texture.

Is this salad vegan?

It can easily be made vegan by using maple syrup instead of honey in the dressing.

Can I make this salad in advance?

Yes, but for the best texture, toss the dressing in right before serving or no more than a few hours ahead.

What protein can I add to make it a full meal?

Grilled chicken, chickpeas, or quinoa are great additions to turn this salad into a satisfying entrée.

How can I keep the apples from browning?

Tossing them with the vinegar-based dressing right after slicing will help prevent oxidation and browning.

What can I substitute for dried cranberries?

Try raisins, dried cherries, or even pomegranate seeds for a slightly different flavor and texture.

Can I skip the poppy seeds?

Absolutely! They add a mild crunch and aesthetic touch, but the salad will still be tasty without them.

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