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A vibrant Apple Cranberry Carrot Salad in a white bowl, featuring julienned carrots, crisp apple slices, dried cranberries, and fresh herbs.
Maryam

Apple Cranberry Carrot Salad with Honey-Lime Vinaigrette

A vibrant and refreshing salad packed with the crisp sweetness of apples, the tang of cranberries, and the earthy crunch of carrots, all tossed in a bright honey-lime vinaigrette. Perfect as a light lunch or a delightful side dish.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 medium Gala or Honeycrisp apples cored and diced (about 3 cups)
  • 3 large carrots peeled and grated or julienned (about 2 cups)
  • 1/2 cup dried cranberries
  • 1/2 cup pecans roughly chopped (or walnuts)
  • 1/4 small red onion very thinly sliced or finely minced
  • 2 tbsp fresh parsley chopped
For the Honey-Lime Vinaigrette
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lime juice
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Equipment

  • Cutting board
  • Sharp knife
  • Large Mixing Bowl
  • Small mixing bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons

Method
 

Prepare the Salad Components
  1. Wash and prepare the apples, carrots, red onion, and parsley. Core and dice the apples into bite-sized pieces. Peel and either grate or julienne the carrots. Very thinly slice or finely mince the red onion. Chop the fresh parsley.
  2. In a large mixing bowl, combine the diced apples, grated carrots, dried cranberries, chopped pecans, and thinly sliced red onion. Set aside.
Make the Honey-Lime Vinaigrette
  1. In a small mixing bowl, whisk together the extra virgin olive oil, fresh lime juice, honey, Dijon mustard, salt, and black pepper until well combined and emulsified. Taste and adjust seasonings if necessary.
Assemble and Serve
  1. Pour the prepared Honey-Lime Vinaigrette over the salad mixture in the large bowl.
  2. Toss gently until all ingredients are evenly coated with the dressing.
  3. Stir in the fresh chopped parsley.
  4. Serve immediately, or chill for 15-30 minutes for flavors to meld before serving.

Notes

For added crunch, lightly toast the pecans in a dry pan for a few minutes before adding to the salad. Feel free to add grilled chicken or chickpeas to make this a more substantial main dish. Store any leftover salad in an airtight container in the refrigerator for up to 2-3 days. The apples may brown slightly over time, but the flavor will still be good. A squeeze of lemon juice on the apples before adding them to the salad can help prevent browning.