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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.
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
servings
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
Serving:
1
|
Calories:
348
kcal
|
Carbohydrates:
45
g
|
Protein:
8
g
|
Fat:
18
g
|
Saturated Fat:
2
g
|
Cholesterol:
2
mg
|
Sodium:
81
mg
|
Potassium:
457
mg
|
Fiber:
7
g
|
Sugar:
32
g
|
Vitamin A:
15300
IU
|
Vitamin C:
6
mg
|
Calcium:
54
mg
|
Iron:
1
mg