Go Back

Fresh Carrot Apple Salad

A vibrant, crunchy salad combining julienned carrots with crisp apples and dried cranberries in a light, tangy dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 4 large carrots peeled and julienned
  • 3 medium apples cored and thinly sliced
  • 0.5 cup dried cranberries
  • 0.25 cup fresh parsley chopped
  • 0.25 cup sunflower seeds toasted
Dressing
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • salt and pepper to taste
  • 0.25 cup feta cheese crumbled, optional

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Julienne peeler or sharp knife
  • Whisk

Method
 

  1. Prepare vegetables by peeling carrots and creating thin julienne strips. Core and thinly slice apples.
  2. In a large bowl, combine julienned carrots, sliced apples, and dried cranberries.
  3. Add chopped fresh parsley and toasted sunflower seeds to the mixture.
  4. In a small bowl, whisk together olive oil, lemon juice, honey, and Dijon mustard until well combined.
  5. Season dressing with salt and pepper to taste.
  6. Pour dressing over salad ingredients and toss thoroughly to coat everything evenly.
  7. If using feta cheese, gently fold it in to maintain cheese integrity.
  8. Let salad rest for 10-15 minutes to allow flavors to meld before serving.

Notes

For best results, use a variety of apple colors for visual appeal. Salad can be made up to 24 hours ahead and stored refrigerated. Toast sunflower seeds in a dry pan for 2-3 minutes for enhanced flavor.