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–+ servings

Apple Carrot Crunch Salad

A refreshing and vibrant salad combining crisp apples, crunchy carrots, and a zesty dressing, perfect for a light lunch or as a side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium apples cored and thinly sliced (use a mix of sweet and tart varieties for best flavor)
  • 2 medium carrots peeled and grated
  • 1 cup celery finely chopped
  • 1/2 cup raisins optional, for added sweetness
  • 1/4 cup walnuts chopped, can substitute with pecans or omit for nut-free
For the Dressing
  • 3 tablespoons olive oil extra virgin for best flavor
  • 2 tablespoons apple cider vinegar adds a tangy flavor
  • 1 tablespoon honey or maple syrup for a vegan option
  • 1/2 teaspoon Dijon mustard for a hint of spice
  • 1/4 teaspoon salt to taste
  • 1/4 teaspoon black pepper freshly ground for best flavor

Method
 

Prepare the Salad Ingredients
  1. In a large mixing bowl, combine the sliced apples, grated carrots, chopped celery, raisins, and walnuts. Toss gently to mix the ingredients evenly.
Make the Dressing
  1. In a separate small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until well combined. This emulsifies the dressing and ensures a balanced flavor.
Combine and Serve
  1. Pour the dressing over the salad mixture and toss gently to coat all the ingredients evenly. This step is crucial as it enhances the flavors and keeps the salad fresh.
  2. Transfer the salad to a serving platter and enjoy immediately, or refrigerate for up to 30 minutes to allow the flavors to meld.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 150mgPotassium: 250mgFiber: 4gSugar: 10gVitamin A: 8500IUVitamin C: 15mgCalcium: 30mgIron: 0.5mg

Notes

For added crunch, consider adding sunflower seeds or pumpkin seeds. This salad is best served fresh, but can be stored in the refrigerator for up to a day. If preparing in advance, keep the dressing separate until just before serving to maintain the crispness of the salad ingredients.

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