Carrot Cranberry Salad
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With a little touch of sweetness and a little bit of tart, this updated Carrot Cranberry Salad is a delight! It takes 15 minutes to toss together and will please even your pickiest eaters.
One of my favorite old-fashioned salads is the classic carrot and raisin. I love the crunchy carrots with the chewy raisins and tangy-sweet mayonnaise dressing of that well-known standard.
It’s a dependable recipe that is enjoyed by both adults and children. I was thinking recently about how I might change that recipe to make it into something a bit different and new and the result is this Carrot Cranberry Salad.
Over the past few years, dried cranberries have become a favorite of many people and I often use them in place of raisins in muffins and breads. That was an easy substitute.
And then in place of the mayonnaise which, curiously, I find many people dislike (mayonnaise lover here!), I thought I’d try yogurt. A vanilla flavored Greek yogurt for sweetness. Worked great!
I added some cinnamon and toasted pecans to the mix and came up with a salad that tastes quite reminiscent of carrot cake or muffins. I just loved it and hope you will, too!
How to Make Carrot and Dried Cranberry Salad
Heat the oven to 350 degrees and toast the chopped pecans until they are slightly darkened. Take care not to overcook, they toast quickly.
While the pecans are toasting, peel and grate the carrots.
In a large bowl, combine the grated carrots, toasted pecans, dried cranberries, yogurt, cinnamon, salt, and pepper. Mix to combine thoroughly.
Serve immediately.
More Recipes You May Like
- Spring Salad with Strawberries and Sweet Balsamic Dressing
- Tomato and Avocado Salad
- Apple Cranberry Crumble
- Ham and Black Bean Summer Salad
- Black-Eyed Pea Salad
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Carrot Cranberry Salad
Ingredients
- 1 cup pecans chopped
- 6 carrots
- 1 cup dried cranberries
- 1 cup vanilla Greek yogurt
- ½ tsp ground cinnamon
- Dash of salt
- Pinch of pepper
Instructions
- Heat the oven to 350 degrees and toast the chopped pecans until they are slightly darkened. Take care not to overcook, they toast quickly.
- While the pecans are toasting, peel and grate the carrots.
- In a large bowl, combine the grated carrots, toasted pecans, dried cranberries, yogurt, cinnamon, salt, and pepper. Mix to combine thoroughly.
- Serve immediately.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
More Carrot Salad Recipes …
- Classic Carrot Salad from Simply Recipes
- Moroccan Carrot and Chickpea Salad from 101 Cookbooks
- Sesame Cucumber Carrot Salad from White on Rice Couple
- French Carrot Fennel Salad from Steamy Kitchen
- Carrot, Apple and Walnut Salad from Natasha’s Kitchen
I love the completely fresh look!
Miss P
I put cranberries in my salads too. What a pretty carrot salad!
I remember growing up my step-mom used to make carrot salad all the time! It totally reminds me of being a kid and having backyard picnics :)
Can’t wait to try this. Yes, Easter might be a good time to try this.
I love carrot salad. It’s old favorite. I love the way you changed it up.
I am thinking this might find it’s way on the Easter dinner table.
OMG, this looks incredible! I love cranberries and pecans together, and the addition of carrots and Greek yogurt is perfection!
I like them both but lean towards cranberries in salads…Mmmm!
Carrots and dried cranberries are two of my son’s favorite foods! Thanks for sharing this salad!
I need to get my crunch on every day or I feel deprived. This salad is the perfect way to get that healthy crunch!
I love this salad. Thank you.
I remember having something similar (the raisin version) as a child! This looks lovely — and love that it has dried cranberries!
Thank you, Sarah. It’s my remake of that classic salad you recall from childhood.
We’re crazy for cranberries! Lovely salad Lana.
Thanks, Paula!
I prefer the dried cranberries to raisins. This looks delish!
I like the tart sweetness of them, too, Ashley.