Carrot Cranberry Salad

This 15-minute Carrot Cranberry Salad is a twist on the classic carrot-raisin salad with crunchy carrots, toasted pecans, and vanilla yogurt.

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

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
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.

Walnuts can be substituted for the pecans if desired.
Leftovers can be stored for up to one day in the refrigerator. The carrots lose their crunchy texture if stored too long.