This recipe for Carrot Cranberry Salad swaps the classic raisins for dried cranberries and adds in pineapple, toasted pecans, and lemon for a bright, fresh, crunchy side your family will love!
Ok, I’ll admit it. I’m not a raisin fan. Actually, that’s putting it pretty mildly. I have a pretty strong disdain for those things. But I love carrots. So when someone asked me a while back if I liked carrot raisin salad, I said, “No, I don’t like raisins.” Then the thought hit me… I could just swap the raisins for dried cranberries. I’ve done that in other recipes like my grandmother’s Icebox Fruitcake, so why not here?
So that’s exactly what I did! I took a classic carrot raisin salad, swapped those raisins out, tweaked the dressing a little, and added pineapple and toasted pecans to the mix to boot. The result is a crisp, fresh, crunchy salad with pops of sweetness and savoriness that I really love.
Tips for Grating Carrots
The most challenging ingredient in this whole recipe is hands-down the grated carrots. Here are a few ways to grate those carrots:
- Substitute in Matchstick Carrots – You could use a 10-ounce bag of matchstick carrots to make the process even easier, but I found the texture to be pretty different and not quite what I wanted. Still, if you’re short on time or don’t have a way to shred them, the matchstick carrots will work.
- With an Old School Box Grater – This method is a little time-consuming and takes a good bit of elbow grease. It’s absolutely doable, but possibly the most challenging and time-consuming of all the methods.
- Using the Shredding Attachment – Take out your food processor or mixer and attach the shredding attachment! This is a much easier, quicker, and less physically demanding way to get those carrots shredded up.
Ingredient FAQs
How many cups will the shredded carrots make? The recipe calls for about 6 medium-sized carrots. I found that to be roughly 1 pound of carrots. Once they’re grated, you’ll end up with about 3 1/2 to 4 cups.
Do I have to soak the cranberries? I chose to soak my cranberries in the drained pineapple juice and a little hot water (just enough to cover them) to get them to plump up, but it’s not a requirement.
Can I use raisins instead of cranberries? Yes, you can use raisins in this recipe – regular or even golden raisins will do.
Is it necessary to toast the pecans? When it comes to the pecans, I highly recommend toasting them because it adds a deep savoriness and intensifies the flavor. Pop them in a 350° oven for about 5 minutes if they’re in pieces or 7 to 8 minutes if they’re halves. Just take them out once they become fragrant. You’ll also need to let them cool completely before adding them to the salad.
Can I swap in Greek yogurt for the mayo? If you hate yourself, you can swap the mayo for greek yogurt. (Just kidding, of course – maybe. 😆)
Can I eat the peel of the carrots? When it comes to peeling the carrots, it’s a matter of preference. If they’re scrubbed well, there’s nothing wrong with eating the peel. Some folks say they have an “earthy” flavor, so you can certainly peel them if you like.
Recipe Card
Carrot Cranberry Salad
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
Instructions
- Drain the crushed pineapple well. Place the pineapple in a large bowl and set aside. Put the dried cranberries in a small bowl and pour the drained pineapple juice over them. Add enough hot water to have enough liquid to just cover the cranberries. Set aside.
- Peel the carrots, if desired. Use a box grater or the shredding attachment to your food processor or stand mixer to coarsely grate the carrots. You'll need about 4 cups once they're grated. Set aside.
- Add the mayo, honey, and lemon juice to the drained crushed pineapple. Stir to combine. Add the carrots. Drain the cranberries and add them to the carrots. Add the toasted pecans. Stir to combine. Cover and refrigerate for at least 30 minute but up to 24 hours. Toss again before serving.
Notes
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
joanne
The best tasting most refreshing carrot salad, this will be a summer staple for sure.
Thanks so much for the kind words, Joanne! I’m glad you enjoyed the carrot salad—it really is perfect for summer. Hope it becomes a go-to for you!
Kathy Gaillard
I added a bit of ginger for a spicier flavor. Thanks for the recipe. I love it. It tastes even better the 2nd or 3rd day.
Great idea! Thanks for sharing!
Ellen
IF you don’t have pecans, you can sub roasted pumpkin seeds 🙂 Their cute too!
Great idea!
Connie Lang
I made this and it was super easy. Family scared it all up.
Love that!!
Teresa S
I recently received a food processor as a gift. It made my carrot salad addiction a breeze to accomplish. I use raisins or cranberries and pecans from the freezer but seldom add pineapple. Instead I throw in a big handful of marshmallows from the freezer. I may or may not have a thing for marshmallows too.
Ha! Those food processors sure are handy!
Barbara Miller
LOL, I like you sense of humor. I hope you are cooking at the new Chinaberry Kitchen. Love ya.
We are in the new Chinaberry Kitchen!
Gwyn
Just wondering how long you could keep it refrigerated since I would be the only one eating it. Thanks!
Great question! Carrots typically hold up fine in a dressing so I’d guess it will be ok in the fridge for about 3 days.
Joan in VA
I just got put on a low potassium diet. Perfect timing.
Hope you enjoy it!
CoraMae Stanfield
It’s all so good and easy to make. Thank You for posting.
I hope you enjoy it!