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By Lana Stuart 16 Comments

Carrot and Dried Cranberry Salad

This Carrot and Dried Cranberry Salad updates the standard recipe with dried cranberries, vanilla yogurt, and toasted pecans. From @NevrEnoughThyme https://www.lanascooking.com/carrot-and-dried-cranberry-salad/
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This Carrot and Dried Cranberry Salad updates the standard recipe with dried cranberries, vanilla yogurt, and toasted pecans.

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 and Dried 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 reminiscently of carrot cake or muffins. I just loved it and hope you will, too!

This Carrot and Dried Cranberry Salad updates the standard recipe with dried cranberries, vanilla yogurt, and toasted pecans. Click To Tweet

How to Make Carrot and Dried Cranberry Salad

Toasting pecans for 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.

Grating carrots for Carrot and Dried Cranberry Salad

While the pecans are toasting, peel and grate the carrots.

Mix ingredients for Carrot and Dried Cranberry Salad

In a large bowl, combine the grated carrots, toasted pecans, dried cranberries, yogurt, cinnamon, salt, and pepper. Mix to combine thoroughly.

Serve immediately.

Enjoy!

More Salad Recipes on Never Enough Thyme:

  • Spring Salad with Strawberries and Sweet Balsamic Dressing
  • Tomato and Avocado Salad
  • Ham and Black Bean Summer Salad
  • Black-Eyed Pea Salad

carrot salad recipes from Other Bloggers:

  • 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
  • Tropical Carrot Salad from Cinnamon Spice & Everything Nice

 

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This Carrot and Dried Cranberry Salad updates the standard recipe with dried cranberries, vanilla yogurt, and toasted pecans. From @NevrEnoughThyme https://www.lanascooking.com/carrot-and-dried-cranberry-salad/

 

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Carrot and Dried Cranberry Salad

Carrot and Dried Cranberry Salad

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

This Carrot and Dried Cranberry Salad updates the standard recipe with dried cranberries, vanilla yogurt, and toasted pecans.

Ingredients

  • 1 cup pecans, chopped
  • 5-6 medium to large carrots
  • 1 cup dried cranberries
  • 1 cup vanilla Greek yogurt
  • 1/2 tsp. ground cinnamon
  • Dash of salt
  • Pinch of pepper

Instructions

  1. Heat the oven to 350 degrees and toast the chopped pecans until they are slightly darkened. Take care not to overcook, they toast quickly.
  2. While the pecans are toasting, peel and grate the carrots.
  3. In a large bowl, combine the grated carrots, toasted pecans, dried cranberries, yogurt, cinnamon, salt, and pepper. Mix to combine thoroughly.
  4. Serve immediately.

Notes

All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 352 Total Fat: 19g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 2mg Sodium: 67mg Carbohydrates: 44g Fiber: 5g Sugar: 36g Protein: 7g
Nutrition information is calculated by Nutritonix and may not always be perfectly accurate. Use your own judgment.
© Lana Stuart
Cuisine: American / Category: Salads

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Filed Under: Archives, Food, Salads, Side Dishes, Vegetables Tagged With: Atlanta food blogger, Buford Georgia, carrot salad, carrots, craisins, dried cranberries, pecans, Salads, Side Dishes, Vegetables

About Lana Stuart

Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.

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Reader Interactions

Comments

  1. Miss P says

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    I love the completely fresh look!

    Miss P

    Reply
  2. Anita says

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    I put cranberries in my salads too. What a pretty carrot salad!

    Reply
  3. Nutmeg Nanny says

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    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 :)

    Reply
  4. Neena says

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    Can’t wait to try this. Yes, Easter might be a good time to try this.

    Reply
  5. Carol at Wild Goose Tea says

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    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.

    Reply
  6. Angie says

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    OMG, this looks incredible! I love cranberries and pecans together, and the addition of carrots and Greek yogurt is perfection!

    Reply
  7. Colleen (Souffle Bombay) says

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    I like them both but lean towards cranberries in salads…Mmmm!

    Reply
  8. Coleen @ The Redhead Baker says

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    Carrots and dried cranberries are two of my son’s favorite foods! Thanks for sharing this salad!

    Reply
  9. [email protected] Mom says

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    I need to get my crunch on every day or I feel deprived. This salad is the perfect way to get that healthy crunch!

    Reply
  10. Liz says

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    I love this salad. Thank you.

    Reply
  11. Sarah Walker Caron (Sarah's Cucina Bella) says

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    I remember having something similar (the raisin version) as a child! This looks lovely — and love that it has dried cranberries!

    Reply
    • Lana Stuart says

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      Thank you, Sarah. It’s my remake of that classic salad you recall from childhood.

      Reply
  12. Paula - bell'alimento says

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    We’re crazy for cranberries! Lovely salad Lana.

    Reply
    • Lana Stuart says

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      Thanks, Paula!

      Reply
  13. Ashley @ Wishes & Dishes says

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    I prefer the dried cranberries to raisins. This looks delish!

    Reply
    • Lana Stuart says

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      I like the tart sweetness of them, too, Ashley.

      Reply

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I’m Lana Stuart, the cook, photographer, author and occasional traveler here at Never Enough Thyme. I truly appreciate every person who visits and am so pleased when one of my recipes works out well for you! Read More…

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