Carrot Apple Salad with Cranberries Recipe

If you’re looking for a fresh, crunchy, and just a little bit sweet dish that perfectly balances fall flavors, you’re in for a treat. I absolutely love my Carrot Apple Salad with Cranberries Recipe because it’s so vibrant and easy to make, yet feels like something special on your table. You’ll find that it’s a refreshing way to enjoy simple ingredients with a tangy twist and a hint of vanilla creaminess that makes it downright addictive.

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Ingredients You’ll Need

This salad relies on fresh, crisp apples, crunchy carrots, and a few pantry staples that you probably already have. The vanilla yogurt and mayo dressing brings everything together with creamy sweetness, while lemon juice keeps those apples bright and fresh-looking.

• Red Delicious Apple: Adds sweetness and a softer crunch that balances nicely with tart apple varieties.
• Granny Smith Apple: Its tartness makes the salad vibrant and refreshing.
• Lemon Juice: Keeps the apple slices from browning and adds a zesty note.
• Matchstick Carrots: Pre-cut ones save you prep time but fresh-shredded works great too.
• Yellow Onion: Finely diced, it adds a mild sharpness that wakes up the flavors.
• Dried Sweetened Cranberries: Their chewy texture and sweetness give the salad a delightful pop.
• Vanilla Yogurt: This is my little secret ingredient that gives the dressing a unique creaminess and subtle sweetness.
• Mayo: Adds richness and helps bind everything together.
• Sugar: Just a touch to balance the tart and tangy ingredients.
• Salt and Pepper: To season and bring the flavors to life.
• Canned Mandarin Segments: I love the juicy burst these add at the end for some citrusy sweetness.

Variations

I love how flexible this Carrot Apple Salad with Cranberries Recipe is—you can easily tweak it to your taste or what you have on hand. Sometimes, I like adding nuts for crunch or swapping yogurt for a dairy-free option.

• Add Some Crunch: Toasted walnuts or pecans add a wonderful texture contrast—I learned this trick at a family gathering, and everyone loved it.
• Dairy-Free Version: Swap mayo and yogurt for a coconut yogurt and vegan mayo if you want to keep it plant-based.
• Seasonal Fruits: In winter, try swapping mandarins for pomegranate seeds for a festive touch.

How to Make Carrot Apple Salad with Cranberries Recipe

Step 1: Prep Your Apples with Lemon Juice

Start by cutting your red delicious and Granny Smith apples into matchstick-sized pieces. Pour lemon juice over them and give it a good toss to coat every piece. This little step stops the apples from turning brown—and trust me, no one wants a dull-looking salad. Let the apples sit for 5 minutes; this also helps them soak up a bit of tang.

Step 2: Mix the Base Ingredients

While the apples rest, pour your matchstick carrots into a large mixing bowl, then add finely diced yellow onions and dried cranberries. Those onions add just the right zing without overpowering the salad, and cranberries bring a chewy sweetness that’s irresistible.

Step 3: Combine Apples and Dressing

After the apples have soaked up the lemon juice, add them to the bowl with the other ingredients. Next, stir in vanilla yogurt, mayo, sugar, salt, and pepper. Mixing these together creates a creamy, lightly sweet dressing that ties all the flavors beautifully. I always taste at this point to adjust seasoning if needed.

Step 4: Fold in Mandarins and Chill

Gently fold in your canned mandarin segments—they add juicy bursts of brightness that balance the creamy dressing and crunchy veggies. Cover your salad and pop it in the fridge for at least three hours. This chilling time lets all the flavors marry, and believe me, it’s worth the wait.

How to Serve Carrot Apple Salad with Cranberries Recipe

Garnishes

I like topping this salad with a few extra dried cranberries or a sprinkle of chopped fresh parsley for color. A tiny drizzle of honey just before serving can also enhance the sweetness if you feel like it.

Side Dishes

This salad pairs wonderfully with grilled chicken or roasted turkey, making it a favorite at family dinners and holiday meals. I’ve also served it alongside warm buttered rolls for a simple lunch that feels special.

Creative Ways to Present

For a festive touch, serve this salad in individual clear glasses or small mason jars—everyone loves a pretty presentation! It’s also fun to layer the salad with toasted nuts on top for a crunchy surprise.

Make Ahead and Storage

Storing Leftovers

I always store leftovers in an airtight container in the fridge. The salad keeps well for up to 2 days, but the carrots and apples stay crunchiest on day one, so I try to enjoy it fresh whenever possible.

Freezing

I’ve tried freezing this salad and learned it doesn’t hold up well because the apples and mandarins get soggy. I’d recommend enjoying it fresh or refrigerated rather than frozen.

Reheating

This salad is best served cold or at room temperature, so I don’t recommend reheating it. Instead, just let leftovers sit out for 10 minutes if they’ve been in the fridge too long—that really brings out the flavors nicely.

FAQs

Final Thoughts

This Carrot Apple Salad with Cranberries Recipe has become one of my go-to dishes when I want something fresh, colorful, and crowd-pleasing without tons of fuss. It’s a little sweet, a little tart, and completely satisfying in every bite. Whether you’re making it for a family meal, a picnic, or a holiday spread, I hope you enjoy it as much as we do. Give it a try and let me know how it turns out in your kitchen—I promise it’s a refreshing way to brighten any day!

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