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

Description

This Carrot Cranberry Salad is a refreshing and wholesome side dish combining sweet carrots, tangy cranberries, toasted pecans, and a creamy, slightly citrusy dressing. Perfect for any occasion, this easy and quick salad is sure to be a hit on your table.

Ingredients

Units Scale

Core Ingredients

1 (8-ounce) can crushed pineapple
1/2 cup dried cranberries
6 medium carrots (about 1 lb)*
1/4 cup toasted chopped pecans

Dressing

1/4 cup mayonnaise
1 tablespoon honey
1 tablespoon fresh lemon juice

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Instructions

Prepare the pineapple and cranberries: Drain the crushed pineapple well and place it in a large bowl. Put the dried cranberries in a small bowl and pour the drained pineapple juice over them. If necessary, add hot water until the cranberries are just covered. Let them soak and set aside.
Grate the carrots: If desired, peel the carrots. Coarsely grate them using a box grater or the shredding attachment of your food processor or stand mixer. You should have around 4 cups of grated carrots. Set them aside.
Make the salad base: Combine the drained crushed pineapple, mayonnaise, honey, and lemon juice in the large bowl. Mix until well combined. Add the grated carrots to the bowl.
Combine everything: Drain the cranberries well and add them to the bowl. Stir in the toasted pecans. Mix thoroughly to combine all ingredients.
Refrigerate and serve: Cover the salad and refrigerate it for at least 30 minutes or up to 24 hours for the flavors to meld. Toss the salad again before serving to ensure an even distribution of ingredients.

Notes

*You can substitute the grated carrots with 1 (10-ounce) bag of matchstick carrots. While the texture changes slightly, the salad remains delicious.
This salad can be prepared up to a day in advance, making it a convenient option for gatherings.