With a little touch of sweetness and a little bit of tart, this updated Carrot Cranberry Salad, with crunchy fresh carrots, chewy dried cranberries, and vanilla yogurt, 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—vanilla-flavored Greek yogurt for sweetness. It 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!
Recipe Snapshot
Cuisine: American
Cooking Method: Oven (for toasting pecans)
Total Time: 15 Minutes
Servings: 4
Primary Ingredient(s): Carrots, dried cranberries, pecans, vanilla Greek yogurt
Skill Level: Easy
What You’ll Like About This Recipe
- Prep time is just 15 minutes.
- It’ll remind you of carrot cake with its little touch of cinnamon.
- Both kids and adults enjoy it, so it’s great for family meals.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 89 of my cookbook, My Southern Table! Get your signed copy today.
Ingredient Notes
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- Carrots — Crunchy, sweet fresh carrots are the base of the recipe. I prefer to scrape and grate them by hand for the best texture. Use your food processor to get the job done if you prefer.
- Dried Cranberries — They’re a good, tart substitute for the more traditional raisins.
- Vanilla Greek Yogurt — I’m using creamy, slightly sweet yogurt in place of the usual mayonnaise. It makes the salad a bit lighter and brighter.
- Pecans — Lightly toasted pecans add a lovely crunch. You can swap the pecans for walnuts if you prefer.
- Ground Cinnamon — Just a touch of cinnamon gives the salad a warm, spiced flavor.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Carrot and Dried Cranberry Salad
- Heat the oven to 350 degrees.
- Place the pecans in a shallow baking pan and toast in the preheated oven until slightly darkened (about 7-10 minutes). Watch carefully to make sure the pecans don’t 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.
Recipe Variations
- Try walnuts or almonds for a different crunch and flavor.
- For extra sweetness, toss in some finely chopped apples.
- Add a bit of orange zest to the yogurt for a fresh, citrusy taste.
- Use a plant-based yogurt alternative if you’d like a dairy-free option.
Serving Suggestions
This salad is perfect alongside roast chicken, ham, or pork tenderloin. It even works for lighter meals when served over mixed greens or as a filling in a pita wrap for a quick lunch.
Storing the Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Be mindful that the carrots will soften over time, so it’s best enjoyed fresh. To re-crisp a bit, stir in a few extra grated carrots before serving again.
Questions About Carrot Cranberry Salad
Yes, you can prepare it a few hours ahead, but the carrots will be crunchiest if served fresh. Store in the fridge and give it a good stir before serving.
Regular plain Greek yogurt works fine. Just add a quarter teaspoon of vanilla and a teaspoon of honey or maple syrup to sweeten it.
Sure! Apples, pineapple, or even canned mandarin orange sections make great additions to this recipe.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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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.
- Place the pecans in a shallow baking pan and toast in the preheated oven until slightly darkened (about 7-10 minutes). Watch carefully to make sure the pecans don't 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
- Walnuts can be substituted for the pecans if desired.
- Leftovers can be stored for up to one day in the refrigerator. The carrots lose their crunchy texture if stored too long.
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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on March 18, 2015. It has been updated with additional information and new photos.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
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.