Quick and Easy Carrot Salad with Dried Cranberries

Easy Carrot Salad with Dried Cranberries is a quick and easy salad you can quickly make with kids. What’s more, it tastes amazing.   It reminds me of the vegetable salads I used to eat as a child. Cut up some vegetables, add crunchy toppings, dress with your favorite vinaigrette, and you’re good to go.  

This might be the one for you if you want a fresh, light, healthy salad. I usually use a regular old grocery store bag of carrots and add dried cranberries to make it colorful. The carrot and cranberry duo is perfect for summer and spring, but my secret is that carrots are amazing with any vinegar or vinaigrette and even just a splash of freshly squeezed lemon juice.

We all know that salads are a great way to add more fruits and vegetables to your diet. They’re also relatively flexible in that you can easily adjust the ingredients based on what you have on hand. So throw some dried fruit and nuts into your next salad and mix it up! You’ll be happy you did.

The ingredients in this carrot salad

Only three ingredients are needed for this recipe.

• Carrots: freshly grated and not shredded or grated carrots. Using freshly shredded or grated will taste a lot better.
• Cranberries: you can find cranberries in many places and even online.
• Lemon Juice: this ingredient is recommended for taste and to keep the salad fresh. The lemon juice will also keep the salad looking fresh.

Instructions for the carrot salad

If you love sweet and savory salads, it’s a must-have in your salad recipe collection. Even if you are new to cooking, this is the best salad to start with. It is simple yet delicious and healthy. Do not be surprised, but only a few steps are required.

• Shred the carrots in a food processor and placed them in a bowl. 
• Add the cranberries. 
• Drizzle the lemon juice and gently combine. 
• Gently combine all ingredients in a medium bowl.
• Cover and refrigerate until ready to serve.

Notes and Tips for this Carrot Salad with Dried Cranberries Salad

This salad is best served as an appetizer or side dish for lunch or dinner.

• For the lemon juice, if you are using lime, do not add all the juice as it is more acidic and sour.
• When you’re looking for a new side to add to your menu or meal plan, you can spice it up by making this salad with Craisins instead of dried cranberries – or leave them out altogether!
• For acidic add-ons, use Pikliz (about 1/4 to 1/2 spoon), champagne vinegar, and light rice vinegar.
• For green add-ons: freshly chopped parsley, watercress, shredded cucumbers, chopped spinach.
• For more colorful add-ons: cubed or sliced sweet bell peppers or mini peppers
• For a more crunchy taste: roasted nuts such as almonds, walnuts, and cashews.
• Yes, this carrot salad can be made ahead of time, the night before serving. Just prepare it and keep it refrigerated. Add optional nuts just before serving. Otherwise, they will become soggy from the dressing.
• This salad is quick and easy to put together and pairs wonderfully with just about any protein.

Carrots are one of the most common ingredients in salads, and they make a win-win combination with dried cranberries. The former add their sweetness to the salad, while the latter add their natural tartness and tanginess. It’s an ideal accompaniment to grilled meats, salads, or sandwiches. You can enhance the color and flavor with a tangy lemon vinaigrette.

This is a quick, healthy, and delicious carrot salad that makes for a perfect weeknight meal or for when you’re entertaining friends. Make it in advance, chill it in the refrigerator and enjoy this delicious carrot salad and dried cranberries today.