Description
A bright and crunchy salad featuring julienned carrots and apples, perfect as a side dish or a light meal.
Ingredients
Scale
- 4 large carrots, peeled and julienned
- 2 crisp apples (Honeycrisp or Fuji), cored and julienned
- 1/4 cup raisins or dried cranberries
- 1/3 cup chopped walnuts or pecans, toasted
- 2 tablespoons fresh lemon juice
- 3 tablespoons Greek yogurt or plain yogurt
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Pinch of salt and freshly ground black pepper to taste
- Optional: 1/4 cup chopped fresh parsley or mint
Instructions
- Toast the nuts: Place walnuts or pecans in a dry skillet over medium heat. Stir constantly until fragrant and lightly browned, about 3 minutes. Transfer to a plate to cool.
- Prepare the produce: Peel and julienne the carrots and core and julienne the apples. Toss immediately with the lemon juice to keep the apples from turning brown.
- Make the dressing: In a small bowl, whisk together Greek yogurt, honey, Dijon mustard, a pinch of salt, and pepper until smooth. Taste and adjust if needed.
- Combine everything: In a large bowl, toss carrots, apples, raisins or dried cranberries, and chopped herbs if using. Pour the dressing over the salad and toss gently.
- Finish and serve: Sprinkle the toasted nuts on top. Serve chilled or at room temperature.
Notes
This salad is versatile and can be modified to accommodate various dietary preferences. For a vegan option, substitute yogurt with plant-based yogurt and honey with maple syrup.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 5mg
Keywords: salad, carrot, apple, healthy, quick, crunchy