Crunchy Apple Carrot Salad (Printable View)

Crunchy apples, carrots and nuts tossed with a creamy citrus-yogurt dressing for a bright, refreshing side.

# What You Need:

→ Salad

01 - 2 medium apples, cored and julienned (such as Granny Smith or Honeycrisp)
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

# How-To Steps:

01 - In a large mixing bowl, gently toss together the apples, carrots, celery, chopped walnuts, raisins, and parsley until evenly blended.
02 - In a medium bowl, whisk the Greek yogurt, mayonnaise, orange juice, lemon juice, honey, Dijon mustard, salt, and black pepper until the mixture is smooth and homogeneous.
03 - Drizzle the dressing over the prepared salad ingredients. Toss thoroughly to ensure all components are evenly coated.
04 - Transfer to a serving bowl or platter. Garnish with additional nuts and parsley if desired. Serve immediately for best texture or refrigerate up to 1 hour before serving.

# Expert Advice:

01 -
  • This salad stays vibrant and crunchy even if you make it ahead—no more soggy desk lunches.
  • The creamy citrus dressing is so tangy and lush that you'll want to drizzle it over everything else in your fridge.
02 -
  • If you overdress the salad, it can get a little soggy fast—start slow and add more if you need.
  • Letting the salad sit for ten minutes after tossing makes the flavors meld in a way that's totally worth the extra patience.
03 -
  • Patting apples dry before mixing keeps the salad crisp and never watery.
  • The secret to a killer dressing is tasting as you whisk—sometimes a tiny bit more lemon makes all the difference.

Go Back