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This crisp apple cranberry carrot salad is my secret weapon whenever I need something fresh for a potluck or quick lunch. It pairs the natural sweetness of apples and carrots with tangy cranberries and a bright yogurt dressing. Every forkful is crunchy juicy and wakes up your palate.
The first time I tossed this together was when unexpected company called right before dinner. It disappeared so fast I barely saved a spoonful for myself. Now I always make extra.
Ingredients
- Red apple: fresh and crisp for color and tartness choose one that is firm to the touch
- Green apple: snappy and tangy for extra brightness Granny Smith is perfect
- Lemon juice: keeps apples vibrant and prevents browning always use fresh squeezed for best flavor
- Matchstick carrots: add crunch and natural sweetness bags of pre-cut carrots save time
- Yellow onion: a mild bite to balance the sweetness pick a small onion with tight papery skin
- Dried cranberries: provide chewy tart contrast look for ones that are plump and shiny
- Vanilla yogurt: brings creaminess and a mellow tang Greek yogurt gives a thicker texture
- Mayonnaise: lends body and richness full fat for best results
- Sugar: balances the tang only a small amount needed
- Salt: heightens all the flavors
- Black pepper: gives a hint of warmth use freshly ground for brightest taste
- Canned mandarin segments: juicy citrus pops drain well before folding in
Step-by-Step Instructions
- Prepare the Apples:
- Cut both apples into firm matchsticks using a sharp knife or mandoline Place them immediately in a bowl drizzled with lemon juice Toss thoroughly so each piece is coated and let sit for 5 minutes This stops browning and infuses zing
- Mix Veggies and Fruit:
- In a roomy mixing bowl combine the matchstick carrots finely diced onion and plump dried cranberries Mix together so the cranberries are evenly distributed and the onions do not clump
- Add Soaked Apples:
- Once the apples have finished soaking add them with the lemon juice to your mixing bowl with carrots cranberries and onions Toss gently so the apples stay crisp
- Make the Dressing:
- Spoon in the vanilla yogurt mayonnaise sugar salt and black pepper Mix with a spatula or big spoon until everything is blended and each piece is nicely dressed The dressing should coat but not drown the salad
- Fold in Mandarins:
- Add drained mandarin segments last and carefully fold them in to keep them whole This adds bright citrus bursts throughout the salad
- Chill for Best Flavor:
- Cover the bowl tightly and let it rest in the fridge for at least three hours This step lets all the flavors meld and the salad stay cool and crisp
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My personal favorite part is the little bursts of sweet and tart cranberry in every bite. My daughter loves the mandarin segments so much she tries to pick them out whenever we make this together.
Storage Tips
Keep the salad in an airtight container in the fridge. It will stay crisp for up to two days. If you plan to make it ahead prepare the apples and toss in the lemon juice but add the dressing and mandarins just before serving so everything stays fresh and not soggy.
Ingredient Substitutions
Switch out the vanilla yogurt for plain Greek yogurt if you prefer less sweetness or need more protein. For extra crunch try adding toasted walnuts or sunflower seeds. If you run out of dried cranberries golden raisins or chopped dried apricots work beautifully. Swap the yellow onion for a few sliced green onions for a milder taste.
Serving Suggestions
Serve this bright salad chilled as a side for grilled chicken or fish. It is also a perfect addition to picnic spreads or lunchboxes. For a festive winter dinner scatter a few pomegranate seeds on top right before serving.
Cultural Context
Fruit salads like this one are a classic American potluck staple. They show up at family reunions holiday buffets and summer barbecues across the country. The blend of sweet tart and creamy elements is familiar comforting and always a hit with different generations.
Recipe FAQs
- → How do I keep the apples from browning?
Toss sliced apples with lemon juice right after cutting. The acid slows browning and keeps them crisp.
- → Can I use Greek yogurt instead of vanilla yogurt?
Yes, Greek yogurt creates a thicker dressing and less sweetness. Add a splash of vanilla extract if desired.
- → What’s the best way to cut carrots for this dish?
Use matchstick-cut carrots for a uniform texture and easy mixing. Pre-cut packaged options also work well.
- → Can I make this salad ahead of time?
Absolutely. For best flavor, chill in the refrigerator for a few hours before serving so the flavors meld.
- → Are there recommended substitutes for dried cranberries?
Chopped dried cherries or raisins work as tasty alternatives, though they’ll alter the sweetness slightly.
- → Do I have to use both red and green apples?
Combining both types offers varied flavor and color, but using just one is perfectly fine as well.