Crunchy Apple Carrot Salad (Printable)
Julienned apples and carrots with nuts and a zesty creamy citrus dressing—bright, crunchy side or light lunch.
# What You’ll Need:
→ Salad
01 - 2 medium apples, cored and julienned (Granny Smith or Honeycrisp recommended)
02 - 2 large carrots, peeled and julienned
03 - 1 celery stalk, thinly sliced
04 - 1/2 cup walnuts or pecans, roughly chopped
05 - 1/4 cup raisins or dried cranberries
06 - 2 tablespoons fresh parsley, chopped
→ Creamy Citrus Dressing
07 - 1/3 cup plain Greek yogurt or plant-based alternative
08 - 2 tablespoons mayonnaise
09 - 2 tablespoons freshly squeezed orange juice
10 - 1 tablespoon lemon juice
11 - 1 tablespoon honey or maple syrup
12 - 1 teaspoon Dijon mustard
13 - 1/4 teaspoon salt
14 - 1/4 teaspoon black pepper
# Steps:
01 - In a large bowl, add apples, carrots, celery, walnuts, raisins, and parsley. Toss gently until ingredients are evenly distributed.
02 - In a medium bowl, whisk together Greek yogurt, mayonnaise, orange juice, lemon juice, honey, Dijon mustard, salt, and black pepper until mixture is smooth and homogenous.
03 - Pour prepared dressing over the salad base and gently toss to ensure all components are well coated.
04 - Transfer salad to a serving dish. Garnish with additional chopped nuts and parsley if desired. Serve immediately or refrigerate up to one hour to preserve crisp texture.
# Expert Advice:
01 -
- The creamy dressing sneaks in both tang and sweetness, and it always perks up your tastebuds.
- I never tire of how the apples and carrots keep each bite lively—even if it sits a bit before lunch is ready.
02 -
- Letting the salad sit too long makes the apples and carrots lose their crunch, so don’t prep it hours in advance like I once did for a potluck.
- Toasting the nuts just until they smell rich and nutty keeps them from turning bitter—it’s worth the extra step every time.
03 -
- If you don’t have a julienne peeler, a sturdy box grater is just as good for the carrots and apples and faster for hands-on helpers.
- Zesting a little orange into the salad (before juicing) adds even more aromatic zing.