Recipes » Salad Recipes » Carrot Cranberry Salad

Carrot Cranberry Salad

This 15-minute Carrot Cranberry Salad will please even the pickiest eaters. It's packed with healthy crunch from carrots and toasted pecans.
5 from 1 vote
Prep Time 10 minutes
Cook Time 5 minutes
Carrot Cranberry Salad in a serving bowl on a kitchen towel.

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.

Carrot Cranberry Salad in a serving bowl on a kitchen towel.

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

Chopped toasted pecans in a baking pan.

Heat the oven to 350 degrees and toast the chopped pecans until they are slightly darkened. Take care not to overcook, they toast quickly.

Grated carrots and a grater on a cutting board.

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

All ingredients for the Carrot Cranberry Salad in a mixing bowl.

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

Serve immediately.

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Carrot Cranberry Salad in a serving bowl on a kitchen towel. Text overlay for pinning.

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Carrot Cranberry Salad in a serving bowl on a kitchen towel.

Carrot Cranberry Salad

This 15-minute Carrot Cranberry Salad will please even the pickiest eaters. It's packed with healthy crunch from carrots and toasted pecans.
5 from 1 vote
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Course: Salads
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 348kcal
Author: Lana Stuart

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

Walnuts can be substituted for the pecans if desired.

Nutrition Information

Serving: 1 | Calories: 348kcal | Carbohydrates: 45g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 81mg | Potassium: 457mg | Fiber: 7g | Sugar: 32g | Vitamin A: 15300IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 1mg

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.

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16 Comments

  1. 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 :)

  2. 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.

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

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

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