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A bowl of healthy apple cranberry carrot salad with lemon dressing on a wooden table.

Apple Cranberry Carrot Salad

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Prep Time 10 minutes
Cook Time 0 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 3 cups Carrots shredded (approx. 4 large carrots)
  • 2 large Crisp Apples Honeycrisp or Granny Smith, julienned
  • 1/2 cup Dried Cranberries
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tbsp Fresh Lemon Juice
  • 1 tbsp Honey or Maple Syrup
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • Optional: 1/4 cup Chopped Walnuts or Fresh Parsley

Method
 

  1. In a large bowl, combine the shredded carrots, julienned apples, and dried cranberries.
  2. In a separate small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined.
  3. Pour the dressing over the carrot mixture and toss well to coat.
  4. If time permits, let the salad sit in the refrigerator for 15 minutes before serving to allow flavors to meld.
  5. Garnish with walnuts or parsley if desired and serve chilled.

Notes

  • Texture Secret: Use a box grater for the carrots but julienne (thinly slice) the apples by hand. This creates a contrast between the soft carrot strands and the snap of the apple.
  • Browning Prevention: Toss your sliced apples in the lemon juice immediately. The citric acid acts as an antioxidant to keep them white and crisp.
  • Make-Ahead Tip: This is a rare salad that doesn't wilt. It stays crunchy in the fridge for up to 48 hours, making it ideal for meal prep.
  • The "Sweating" Fix: If the salad releases too much liquid after sitting, simply give it a quick toss before serving to re-emulsify the dressing.
  • Sourcing: Use Extra Virgin Olive Oil (EVOO) for the dressing. Since there is no cooking involved, the peppery notes of a high-quality oil will define the dish's flavor.