Fresh Carrot Apple Salad with Pecans & Cranberries

Preparation Information

• Preparation time: 20 minutes

• Cooking time: None

• Total time: 20 minutes

• Servings: 6

• Difficulty: Easy

Ingredients

For the salad

• 4 cups fresh carrots, peeled and shredded

• 2 medium apples, diced into small cubes

• ½ cup dried cranberries

• ½ cup pecans, roughly chopped

• 2 tablespoons fresh parsley, finely chopped

• 2 tablespoons sunflower seeds (optional)

• 1 tablespoon lemon juice (to prevent apples from browning)

For the dressing

• 3 tablespoons olive oil

• 2 tablespoons fresh lemon juice

• 1½ tablespoons honey

• 1 teaspoon Dijon mustard

• ¼ teaspoon salt

• ¼ teaspoon black pepper

• ½ teaspoon apple cider vinegar

Step-by-Step Instructions

Step 1: Prepare the carrots

1. Wash and peel the fresh carrots.

2. Remove the ends.

3. Grate the carrots using a box grater or food processor.

4. Place shredded carrots in a large mixing bowl.

Step 2: Prepare the apples

1. Wash the apples thoroughly.

2. Remove the cores and cut into small bite-sized cubes.

3. Sprinkle with lemon juice.

4. Toss gently to prevent browning.

5. Add the diced apples to the shredded carrots.

Step 3: Add the remaining ingredients

1. Add dried cranberries.

2. Add chopped pecans.

3. Sprinkle in fresh parsley.

4. Add sunflower seeds if desired.

5. Gently toss everything together.

Step 4: Prepare the dressing

1. Take a small bowl.

2. Add olive oil and fresh lemon juice.

3. Add honey and Dijon mustard.

4. Add apple cider vinegar.

5. Season with salt and black pepper.

6. Whisk until the dressing becomes smooth and well combined.

Step 5: Combine the salad

1. Pour the prepared dressing over the carrot mixture.

2. Toss gently until all ingredients are evenly coated.

3. Taste and adjust the seasoning.

4. Add extra honey for sweetness or lemon juice for a tangy flavor.

Step 6: Chill and serve

1. Cover the salad and refrigerate for 15–30 minutes.

2. Transfer to a beautiful serving bowl.

3. Garnish with additional pecans, cranberries, and fresh parsley.

4. Serve chilled.

Serving Suggestions

• Serve alongside grilled chicken.

• Enjoy with roasted turkey or beef.

• Pair with sandwiches and wraps.

• Serve as a refreshing holiday side dish.

• Add to a healthy lunch bowl.

Nutrition Information

Estimated nutritional values per serving, based on 6 servings.

Nut Information & Allergens

• Pecans: Approximately 3 g protein and 10 g fat per 15 g serving.

• Healthy fats: Pecans contain primarily unsaturated fats.

• Fiber: Carrots, apples, cranberries, and pecans provide dietary fiber.

• Vitamin A: Carrots are an excellent source of beta-carotene.

• Vitamin C: Apples and lemon juice contribute vitamin C.

Allergen information:

• Contains tree nuts (pecans).

• Optional sunflower seeds may cause allergies in some people.

• Naturally gluten-free.

• Dairy-free.

• Egg-free.

Storage Instructions

• Store in an airtight container in the refrigerator for up to 2–3 days.

• For the best crunch, add pecans just before serving.

• Keep the dressing separate if preparing ahead.

• Do not freeze because the fresh apples and carrots will lose their texture.

Chef’s Special Tips

1. Use crisp Honeycrisp or Granny Smith apples for excellent flavor.

2. Toast pecans lightly in a dry pan for 2–3 minutes to enhance their nutty aroma.

3. Add cranberries according to your preferred sweetness.

4. Use freshly grated carrots rather than packaged shredded carrots for the best texture.

5. Refrigerate before serving to allow the flavors to blend.

Final Result: A beautiful, crunchy, sweet-and-tangy carrot apple salad with juicy apples, chewy cranberries, toasted pecans, and a delicious honey-lemon dressing. Perfect for any occasion!