Carrot Apple Salad (Crunchy Sweet-Tangy 10-Minute Power Salad)

Tutorial: how to make carrot apple salad — shredded carrots + julienned apple + raisins + walnuts + lemon yogurt dressing. 10 min.

Introduction

Tutorial: how to make carrot apple salad — shredded carrots + julienned apple + raisins + walnuts + lemon yogurt dressing. 10 min.

Ingredients List

  • 4 carrots + 2 apples (sweet+tart) + 1/2 cup raisins + 1/2 cup walnuts
  • 3 tbsp dill + 2 tbsp parsley + 2 scallions
  • 1/2 cup Greek yogurt + 3 tbsp lemon + zest + 2 tbsp honey + 1 tbsp Dijon + 2 tbsp olive oil + S+P + cumin
  • Pomegranate + flaky salt

Timing

Close-up of carrot apple salad showing colorful matchsticks, crunchy walnuts, plump raisins, and tangy yogurt dressing coating Save

Prep 8. Toss 2. Total 10 min.

Step 1 — Toast Walnuts

3-4 min dry skillet.

Step 2 — Cut

Shred carrots large holes. Julienne apples last.

Step 3 — Dressing

Whisk all.

Step 4 — Combine

Carrots + apples + raisins + herbs + scallions.

Step 5 — Dress

Drizzle, gently toss.

Step 6 — Garnish

Walnuts + pomegranate + dill + salt.

Nutritional Information

  • Calories 240 | Protein 5g | Fat 10g | Carbs 34g | Vit A 120% DV

Healthier Alternatives

Coconut yogurt. Maple syrup. Date paste. Sunflower seeds.

Serving Suggestions

Grilled chicken/salmon/turkey. BBQ. Pita. Goat cheese. Rosé.

Common Mistakes to Avoid

  • Pre-cut apples
  • Untoasted walnuts
  • Too much dressing
  • Plain yogurt
  • Long storage dressed

Storing Tips

24 hr dressed. 3 days components. 2 days ahead prep.

Conclusion

That’s how to make carrot apple salad. Comment your herb combo, share a photo, subscribe.

FAQs

Apples? Honeycrisp + Granny.

Walnut sub? Sunflower seeds.

Make ahead? 3 days components.

Vegan? Coconut yogurt + maple.

GF? Yes.

Protein? Chicken, chickpeas, eggs.

Recipe Card: Carrot Apple Salad

Prep: 8 min | Toss: 2 min | Total: 10 min | Serves: 6 | Calories: 240/serving

Ingredients

  • 4 carrots shredded + 2 apples julienned + 1/2 cup raisins + 1/2 cup toasted walnuts
  • 3 tbsp dill + 2 tbsp parsley + 2 scallions
  • Dressing: 1/2 cup Greek yogurt + 3 tbsp lemon juice + zest + 2 tbsp honey + 1 tbsp Dijon + 2 tbsp olive oil + S+P + cumin
  • Pomegranate seeds + flaky salt + extra dill

Instructions

  1. Toast walnuts 3-4 min in dry skillet.
  2. Shred carrots; julienne apples right before assembly.
  3. Whisk dressing ingredients smooth.
  4. Combine carrots, apples, raisins, herbs, scallions.
  5. Drizzle dressing; toss gently.
  6. Top with walnuts, pomegranate, extra dill, flaky salt.

Nutrition (per serving)

Calories 240 | Protein 5g | Fat 10g | Carbs 34g | Vit A 120% DV

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