Carrot Apple Salad with Cranberries and Mandarins
A vibrant and refreshing salad combining the crispiness of carrots, sweetness of apples, juicy mandarins, and tart cranberries.
Ingredients
Salad Base
- 2 medium medium carrots, peeled and shredded Provides a crunchy base
- 1 each crisp red apple, cored and cut into thin matchsticks Offers a sweet snapshot of fall
- 1 each Granny Smith apple, cored and cut into matchsticks Adds a tart zing
- 1 tablespoon fresh lemon juice Brings brightness and balances sweetness
- 1/2 cup dried cranberries Delivers a chewy, tart kick
- 2 tablespoons finely diced red onion (optional) For a mild bite that enhances flavor
- 1 cup mandarin orange segments, drained Adds juiciness
Dressing
- 1/2 cup plain Greek yogurt or vanilla Greek yogurt Imparts creaminess and depth
- 1/4 cup mayonnaise Ensures a rich and smooth texture
- 1 tablespoon honey or 1 1/2 teaspoons if using vanilla yogurt Enhances natural sweetness
- 1 teaspoon finely grated orange zest Provides aromatic citrus notes
- 1/4 teaspoon kosher salt Amplifies flavors
- 1/8 teaspoon black pepper Adds a hint of warmth
Instructions
Preparation
- Cut both apples into thin matchsticks and toss them with lemon juice in a large bowl. Let sit for 5 minutes.
- In a small bowl, whisk together Greek yogurt, mayonnaise, honey, orange zest, salt, and pepper until smooth.
- Add shredded carrots, dried cranberries, red onion (if using), and lemon-coated apples to the large bowl and toss.
Dressing and Assembly
- Pour the dressing over the mixture and fold gently until coated.
- Carefully add mandarin segments, folding them into the salad.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
For an extra twist, consider adding a handful of nuts like walnuts or pecans. Use low-fat mayonnaise and Greek yogurt to reduce calories. The salad can be made a day ahead for improved flavors. Substitute dried cranberries with other dried fruits for variations.