Fresh Carrot Apple Cranberry Salad

This vibrant carrot apple salad combines crisp fruits and vegetables with a creamy dressing for a refreshing side dish that brightens any meal. The perfect balance of sweet and tangy flavors makes it an instant favorite at potlucks and family gatherings.

I first created this salad for a summer barbecue when I needed something light to balance our hearty grilled meats. It was such a hit that it's now requested at every family gathering, regardless of season.

Ingredients

• Red delicious apple: Adds sweetness and a beautiful color contrast
• Granny smith apple: Provides tartness and stays crisp in the salad
• Lemon juice: Prevents browning and adds brightness to the flavor profile
• Matchstick carrots: Save prep time and provide excellent texture and nutrition
• Yellow onion: Delivers a subtle savory note that balances the sweetness
• Dried sweetened cranberries: Contribute chewy texture and bursts of tangy sweetness
• Vanilla yogurt: Creates a light creamy base with natural sweetness
• Mayo: Adds richness and helps bind the ingredients together
• Sugar: Enhances the natural sweetness of the fruits and vegetables
• Salt and pepper: Essential for bringing all flavors into balance
• Canned mandarin segments: Provide juicy bursts of citrus flavor and visual appeal

Step-by-Step Instructions

Prepare the apples:

Cut both apples into matchstick pieces, about the same size as your carrots. Place them immediately in a bowl and toss with lemon juice to coat thoroughly. Allow them to soak for a full 5 minutes, which prevents unappealing browning and infuses them with a bright citrus note.

Create the base:

In a large mixing bowl, combine the matchstick carrots, finely diced yellow onion, and sweetened dried cranberries. The key is ensuring your onion is diced very finely so it distributes its flavor without overwhelming any single bite.

Add the apples:

Once the apples have properly soaked in the lemon juice, transfer them to your large mixing bowl with the other ingredients. Be sure to include any remaining lemon juice from the soaking bowl as this adds to the dressing.

Mix the dressing:

Add the vanilla yogurt and mayo to the bowl. The combination creates the perfect creamy texture while the vanilla yogurt adds a subtle sweetness that complements the fruits beautifully. Follow with sugar, salt and pepper.

Combine everything:

Stir all ingredients together thoroughly but gently. You want to ensure even distribution of the dressing without breaking down the delicate mandarin segments or crushing the apples.

Add mandarins and chill:

Gently fold in the mandarin segments last to prevent them from breaking apart. Cover the bowl tightly and refrigerate for at least three hours, which allows the flavors to meld together and the dressing to penetrate the fruits and vegetables.

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The mandarin segments are my secret ingredient in this recipe. Their juicy sweetness provides little bursts of flavor that elevate this from a simple salad to something truly special. My grandmother always added them to her fruit salads, and including them here is my way of honoring her influence on my cooking.

Make It Your Own

This salad welcomes creative variations based on what you have available. Try adding toasted walnuts or pecans for crunch, or substitute the cranberries with raisins or dried cherries. For a tangier version, replace half the vanilla yogurt with plain Greek yogurt. The foundation remains delicious regardless of these small tweaks.

Storage Tips

This salad keeps beautifully in an airtight container in the refrigerator for up to three days. The lemon juice prevents the apples from browning, and the flavors actually improve with time. I often make a double batch specifically to have leftovers for quick lunches throughout the week. If you plan to store it longer than three days, the texture of the apples may begin to soften slightly.

Serving Suggestions

This versatile salad pairs wonderfully with grilled chicken or pork, making it perfect for summer cookouts. It also provides a refreshing counterpoint to heavier winter meals like roasts or stews. For a light lunch, serve it atop a bed of mixed greens with some protein like grilled chicken or chickpeas. During holiday meals, it offers a lighter alternative to traditional sides.

Frequently Asked Questions

→ How can I prevent the apple slices from turning brown?

Toss the sliced apples with lemon juice, ensuring they are well coated. This helps prevent oxidation and keeps them fresh.

→ Can I use other types of apples?

Yes, feel free to substitute any of your favorite apples. Just keep the balance of sweet and tart for the best flavor.

→ Can I make this salad ahead of time?

Yes, you can prepare and refrigerate it up to a day in advance. The flavors meld even better after chilling.

→ What can I use instead of vanilla yogurt?

Plain Greek yogurt can be an excellent alternative, providing a similar creamy texture with less sweetness.

→ Can I omit the mayo in the dressing?

Absolutely. You can replace mayo with more yogurt or a dairy-free alternative to suit dietary preferences.