Carrot Cranberry Salad Recipe

Name: Carrot Cranberry Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
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

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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.

Finished carrot cranberry salad in a white serving bowl.

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 Quick View

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.

Mockup of pages 88-89 in My Southern Table cookbook.

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Ingredient Notes

All the ingredients needed to make this recipe. — Carrots, pecans, dried cranberries, vanilla Greek yogurt, ground cinnamon, salt, pepper.

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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.

Toasted pecans on a baking sheet. — **STEP 2.**

Carrots scraped and grated sitting on a wooden board. — **STEP 2.**

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.

More Recipes You’ll Like

This spring salad with strawberries, full of lovely fresh flavors, is tossed with a sweet balsamic dressing, croutons, and Parmesan cheese. https://www.lanascooking.com/spring-salad-with-strawberries-and-sweet-balsamic-dressing/

Spring Salad with Strawberries and Sweet Balsamic Dressing

Tomato and Avocado Salad

Apple Cranberry Crisp

Black Eyed Pea Salad

Questions About Carrot Cranberry Salad

Can I make this salad in advance?

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.

What if I don’t have vanilla Greek yogurt?

Regular plain Greek yogurt works fine. Just add a quarter teaspoon of vanilla and a teaspoon of honey or maple syrup to sweeten it.

Can I add other fruits?

Sure! Apples, pineapple, or even canned mandarin orange sections make great additions to this recipe.

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

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