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 salad. I love the crunchy carrots with the chewy raisins and tangy-sweet mayonnaise dressing of that well-known standard. 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.
The dried cranberries were an easy substitute for raisins. And then, in place of the mayonnaise, which curiously, I find many people dislike (homemade mayonnaise lover here!), I used vanilla-flavored Greek yogurt for sweetness. Some cinnamon and toasted pecans added to the mixture resulted in a salad that tastes quite reminiscent of carrot cake or carrot raisin muffins.
This salad is perfect with a roast chicken dinner or alongside my marinated pork loin. It’s also a nice addition to an Easter dinner menu.
Recipe Snapshot: Carrot Cranberry Salad
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 6
Cuisine: American
Cooking Method: Oven
Primary Ingredients: Carrots, dried cranberries, pecans, vanilla Greek yogurt
Skill Level: Easy
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What You’ll Like About This Recipe
- It’s a good option for potlucks and really complements dishes like chicken broccoli casserole.
- The 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.
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 substitute for the more traditional raisins. They add a sweet-tart bite you’ll find in recipes like cranberry waldorf salad.
- Vanilla Greek Yogurt — I’m using creamy, slightly sweet yogurt in place of the usual mayonnaise-based dressings you’ll find in many Southern salads.
- 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.
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.
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.
How to Make Carrot Cranberry Salad
STEP 1. Heat the oven to 350 degrees.
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.
STEP 3. While the pecans are toasting, peel and grate the carrots.
STEP 4. In a large bowl, combine the grated carrots, toasted pecans, dried cranberries, yogurt, cinnamon, salt, and pepper.
STEP 4 (cont’d.) Mix to combine thoroughly.
STEP 5. Serve immediately.
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How to Serve
I most often serve this carrot and dried cranberry salad alongside hearty main dishes like roast chicken, fried quail, or even chicken pie. It also pairs well with breads such as butter swim biscuits and my steakhouse honey wheat bread.
It’s especially popular on our table for holidays, right along with recipes like slow cooker pulled pork and roasted leeks.
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 and Answers: Carrot Cranberry Salad
- Can I make carrot cranberry 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 to carrot cranberry salad?
Sure! Apples, pineapple, or even canned mandarin orange sections make great additions to this recipe.
More Recipes You’ll Like
Carrot Pecan Quick Bread
Cranberry Pistachio Oatmeal
Apple Cranberry Salad
Cranberry Waldorf Salad (No Grapes)
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
Carrot Cranberry Salad
Ingredients
- 1 cup pecans chopped
- 6 carrots, medium-sized (about 3 cups grated)
- 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.1 cup pecans
- While the pecans are toasting, peel and grate the carrots.6 carrots, medium-sized
- In a large bowl, combine the grated carrots, toasted pecans, dried cranberries, yogurt, cinnamon, salt, and pepper. Mix to combine thoroughly.1 cup dried cranberries, 1 cup vanilla Greek yogurt, ½ tsp ground cinnamon, Dash of salt, Pinch of pepper
- Serve immediately.
Notes
- Grate the carrots by hand or in a food processor.
- Watch the pecans closely while they toast, since they go from toasted to overcooked quickly. Walnuts work in place of pecans.
- No vanilla Greek yogurt? Use plain Greek yogurt with ¼ teaspoon vanilla and 1 teaspoon honey or maple syrup.
- For a dairy-free version, use a plant-based yogurt.
- Serve right away for the crunchiest carrots. You can make it a few hours ahead and stir it before serving.
- Refrigerate leftovers for up to 1 day. The carrots soften over time, and stirring in a few extra grated carrots will freshen them.
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.
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.