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–+ servings
Carrot Cranberry Salad

Carrot Cranberry Salad

This Carrot Cranberry Salad is a refreshing twist on the classic carrot-raisin salad with crunchy carrots and toasted pecans.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 348 kcal

Equipment

  • oven
  • baking pan
  • Grater
  • large bowl

Ingredients
  

Nuts

  • 1 cup pecans chopped

Vegetables

  • 6 carrots peeled and grated

Fruits

  • 1 cup dried cranberries

Dairy

  • 1 cup vanilla Greek yogurt

Spices

  • ½ teaspoon ground cinnamon
  • 1 dash salt
  • 1 pinch pepper

Instructions
 

Preparation

  • Heat the oven to 350 degrees.
  • Place the pecans in a shallow baking pan and toast in the preheated oven until slightly darkened (about 7-10 minutes). Watch carefully to make sure the pecans don't overcook -- they toast quickly.
  • While the pecans are toasting, peel and grate the carrots.
  • In a large bowl, combine the grated carrots, toasted pecans, dried cranberries, yogurt, cinnamon, salt, and pepper. Mix to combine thoroughly.
  • Serve immediately.

Notes

Walnuts can be substituted for the pecans if desired. Leftovers can be stored for up to one day in the refrigerator. The carrots lose their crunchy texture if stored too long.

Nutrition

Serving: 1saladCalories: 348kcalCarbohydrates: 45gProtein: 8gFat: 18gSaturated Fat: 2gCholesterol: 2mgSodium: 81mgPotassium: 457mgFiber: 7gSugar: 32gVitamin A: 15300IUVitamin C: 6mgCalcium: 54mgIron: 1mg
Keyword Carrot Cranberry Salad, easy recipes, Healthy Recipes, quick salads, salad, yogurt salad
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