Can I use pre-shredded carrots for this recipe?

Absolutely! While freshly grated carrots provide the best texture, a 10-ounce bag of matchstick carrots works perfectly when you're short on time. The texture will be slightly different, but the flavor is still delicious. Just give them a quick chop if they're very long.

How far in advance can I make this salad?

This salad keeps beautifully for up to 24 hours in the refrigerator before serving. In fact, allowing it to sit for at least 30 minutes helps the flavors develop and the cranberries plump up nicely. If storing longer than a day, the carrots may release some moisture, but a quick stir will bring it back to life.

Can I make this salad dairy-free?

Yes! Traditional mayonnaise is already dairy-free, but double-check your specific brand's ingredients. Alternatively, you can use vegan mayonnaise for a completely plant-based version of this salad with excellent results.

My family doesn't like nuts. What can I substitute?

No problem! You can either omit the nuts entirely or substitute with sunflower seeds or pepitas (pumpkin seeds) for similar crunch without nuts. Toasted coconut flakes also make a delicious alternative with a completely different but complementary flavor profile.

Carrot Cranberry Salad Recipe

Name: Carrot Cranberry Salad Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 1 (8-ounce) can crushed pineapple; 1/2 cup dried cranberries; 6 medium carrots (about 1 lb)*; 1/4 cup toasted chopped pecans; 1/4 cup mayonnaise; 1 tablespoon honey; 1 tablespoon fresh lemon juice

This vibrant Carrot Cranberry Salad is a refreshing blend of sweet, tangy, and crunchy elements that come together in perfect harmony. The bright orange carrots, ruby-red cranberries, and golden pineapple create a colorful dish that’s as beautiful as it’s delicious. Ready in just 20 minutes, it’s the perfect make-ahead side dish for any occasion—from casual family dinners to holiday gatherings!

Why You’ll Love This Recipe

Quick and Simple: With just 20 minutes of prep time, this salad comes together faster than you can say “what’s for dinner?” Perfect for those busy weeknights when you need something fresh but don’t have hours to spend in the kitchen.
Make-Ahead Friendly: This salad actually gets better as it sits, making it perfect for meal prep or preparing before guests arrive. One less thing to worry about when you’re entertaining!
Nutrient-Packed: Carrots provide beta-carotene, cranberries offer antioxidants, and pecans add healthy fats—making this not just delicious but nutritious too.
Versatile: Works beautifully as a side dish with almost anything, from grilled chicken to holiday turkey. It’s that rare dish that feels right at home at both summer picnics and winter feasts.

Ingredients You’ll Need

Carrots: The star of the show! They provide a sweet, earthy base and wonderful crunch. Fresh is best, but pre-shredded matchstick carrots work in a pinch when you’re really pressed for time.
Crushed Pineapple: Adds natural sweetness and tropical flavor that complements the carrots perfectly. The juice does double-duty by plumping up the dried cranberries.
Dried Cranberries: These little ruby gems add a wonderful tart-sweet flavor and chewy texture that contrasts beautifully with the crisp carrots.
Toasted Pecans: Bring a rich, buttery crunch and nutty flavor that elevates the entire salad. Toasting them first is absolutely worth the extra couple of minutes!
Mayonnaise: Creates a creamy dressing that binds everything together. It’s just enough to coat the ingredients without overwhelming them.
Honey: Adds natural sweetness and helps bring all the flavors together. It also gives the dressing a lovely silky texture.
Fresh Lemon Juice: That bright, acidic pop balances the sweetness and adds a fresh dimension to the salad. Always use fresh if possible!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Nut Alternatives

Swap the pecans for walnuts, almonds, or sunflower seeds if you prefer or need a nut-free option. Each brings its own unique flavor profile to the salad.

Lighter Version

Replace half or all of the mayonnaise with Greek yogurt for a tangier, lighter dressing with added protein.

Different Dried Fruits

Try raisins, dried cherries, or chopped dried apricots instead of cranberries for a different fruity twist.

Spice It Up

Add a pinch of cinnamon or ginger to the dressing for a warm, spicy note that works especially well during fall and winter months.

How to Make Carrot Cranberry Salad

Step 1: Prepare the Pineapple and Cranberries

Drain the crushed pineapple thoroughly, reserving the juice. Place the drained pineapple in a large bowl. Pour the reserved juice over the dried cranberries in a separate small bowl, adding just enough hot water to cover them completely. Let the cranberries soak while you prepare the other ingredients.

Step 2: Prepare the Carrots

Peel the carrots if desired (though unpeeled works fine too!). Coarsely grate them using a box grater or the shredding attachment of your food processor or stand mixer. You’ll need about 4 cups of grated carrots. Set them aside.

Step 3: Make the Dressing

In the bowl with the drained pineapple, add the mayonnaise, honey, and fresh lemon juice. Stir everything together until well combined and smooth.

Step 4: Combine All Ingredients

Add the grated carrots to the pineapple dressing mixture. Drain the cranberries thoroughly and add them to the bowl. Toss in the toasted pecans. Gently fold everything together until all ingredients are evenly coated with the dressing.

Step 5: Chill

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. The salad can be prepared up to 24 hours in advance. Give it a good toss just before serving.

Pro Tips for Making the Recipe

Proper Draining: Make sure to drain the pineapple really well to prevent a watery salad. You can even press it gently with a paper towel.
Carrot Size: For the best texture, use the large holes on your grater. Too fine, and the carrots become mushy; too thick, and they’re too crunchy.
Toasting Pecans: Don’t skip this step! Place them in a dry skillet over medium heat for 3-5 minutes, stirring occasionally until fragrant. It makes a world of difference in flavor.
Seasoning: Taste before serving and adjust the honey or lemon juice to your preference. Sometimes carrots vary in sweetness, so your salad might need a touch more honey or acidity.
Time to Meld: While you can serve this right away, giving it at least 30 minutes in the refrigerator allows the flavors to develop and the cranberries to soften perfectly.

How to Serve

Perfect Pairings

This vibrant salad pairs wonderfully with grilled or roasted meats like chicken, pork, or turkey. It’s particularly fantastic with holiday meals, adding a bright, fresh element to balance richer dishes.

Make It a Meal

Top with grilled chicken breast or salmon for a complete, nutrition-packed lunch that will keep you satisfied all afternoon.

Presentation Ideas

Serve in a clear glass bowl to showcase the beautiful colors, or on a bed of lettuce for an elegant touch. A sprinkle of extra toasted pecans on top adds visual appeal and extra crunch.

Make Ahead and Storage

Storing Leftovers

Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop, making it even better the next day!

Make Ahead Tips

This salad is perfect for making ahead. Prepare it up to 24 hours before serving, keeping it covered in the refrigerator. The extra time allows the cranberries to plump up and the flavors to meld beautifully.

Refresh Before Serving

If the salad seems a bit dry after refrigeration, simply stir in a teaspoon of mayo or a squeeze of fresh lemon juice to refresh it before serving.

FAQs

Can I use pre-shredded carrots for this recipe?

Absolutely! While freshly grated carrots provide the best texture, a 10-ounce bag of matchstick carrots works perfectly when you’re short on time. The texture will be slightly different, but the flavor is still delicious. Just give them a quick chop if they’re very long.
How far in advance can I make this salad?

This salad keeps beautifully for up to 24 hours in the refrigerator before serving. In fact, allowing it to sit for at least 30 minutes helps the flavors develop and the cranberries plump up nicely. If storing longer than a day, the carrots may release some moisture, but a quick stir will bring it back to life.
Can I make this salad dairy-free?

Yes! Traditional mayonnaise is already dairy-free, but double-check your specific brand’s ingredients. Alternatively, you can use vegan mayonnaise for a completely plant-based version of this salad with excellent results.
My family doesn’t like nuts. What can I substitute?

No problem! You can either omit the nuts entirely or substitute with sunflower seeds or pepitas (pumpkin seeds) for similar crunch without nuts. Toasted coconut flakes also make a delicious alternative with a completely different but complementary flavor profile.

Final Thoughts

This Carrot Cranberry Salad is one of those rare recipes that combines simplicity, nutrition, and incredible flavor in one beautiful package. Whether you’re looking for a quick side dish for a weeknight dinner or something special for your holiday table, this versatile salad delivers every time. The balance of sweet, tangy, and crunchy elements creates a dish that appeals to everyone from kids to grandparents. Give it a try—I’m willing to bet it becomes a regular in your recipe rotation!