Carrot Cranberry Salad Recipe

A Sweet and Crunchy Surprise

I first made this salad for a grumpy nephew. He did not like carrots one bit. But he loved this. He asked for seconds! I still laugh at that.

It shows how a little sweetness can change your mind. That is why this matters. Trying new things can bring happy surprises. What is a food you learned to love?

Let’s Get Those Cranberries Ready

First, open the can of pineapple. Pour it into a strainer over a bowl. We need the juice! The pineapple goes in a big bowl.

Now, put the dried cranberries in a small bowl. Pour that lovely pineapple juice over them. Add a splash of hot water to cover them. Let them sit and get soft and juicy.

The Magic of the Shred

Next, grab your carrots. I like to peel mine first. Then, the fun part! Grate them on the big holes of your grater.

Watch the orange curls pile up. Doesn’t that color make you happy? Fun fact: Eating carrots helps your eyes see better in the dark! It is true. This is a tasty way to be healthy.

Mix Up the Sunshine

Go back to your big bowl with the pineapple. Add the mayonnaise, honey, and a squeeze of lemon. Whisk it all together. It becomes a creamy, sunny dressing.

Now, add your mountain of grated carrots. Drain the plump cranberries and toss them in. Don’t forget the crunchy pecans! Stir it all up until it’s friends.

The Hardest Part: Waiting

This is the most important step. Cover the bowl and put it in the fridge. Let it sit for at least 30 minutes. I sometimes make it a day ahead.

Waiting lets the flavors get to know each other. That is why this matters. Good things take a little time. The salad tastes so much better after its nap. Do you think you can wait, or will you sneak a taste?

Your Turn in the Kitchen

This recipe is hard to mess up. You can add a little more honey if you like it sweeter. Or try walnuts instead of pecans.

Cooking should be fun. It is your kitchen adventure. What is your favorite thing to add to a salad? Tell me about it. I would love to know.

Ingredients:

Ingredient	Amount	Notes
Crushed pineapple	1 (8-ounce) can	Drained, juice reserved
Dried cranberries	1/2 cup	Plumped in reserved pineapple juice and hot water
Carrots	6 medium (about 1 lb)	Grated (about 4 cups)
Toasted chopped pecans	1/4 cup
Mayonnaise	1/4 cup
Honey	1 tablespoon
Fresh lemon juice	1 tablespoon

My Sunny Carrot Cranberry Salad

This salad always reminds me of a bright summer day. It’s sweet, crunchy, and a little bit tangy. My grandkids used to call it “confetti salad.” I still laugh at that.

It’s so simple to put together. You just need a bowl and a little patience. The waiting part is the hardest, I think. Doesn’t that smell amazing when you mix it all up?

• Step 1: First, open your can of crushed pineapple. Pour it into a strainer over a bowl. Save that lovely juice! We’ll use it in a moment. The pineapple goes into your big mixing bowl.
• Step 2: Now, take your dried cranberries. Put them in a small bowl. Pour the saved pineapple juice over them. Add a splash of hot water if they aren’t covered. This makes them soft and juicy. (A hard-learned tip: Don’t skip this step or your cranberries will be too chewy!)
• Step 3: Time for the carrots. I like to peel mine first. Then, grab your grater and shred them up. You’ll need about four cups. It makes your arm a little tired, but it’s worth it. What’s your favorite colorful vegetable? Share below!
• Step 4: Let’s make the dressing. In the big bowl with the pineapple, add mayonnaise, honey, and lemon juice. Stir it until it’s smooth and creamy. This is the magic that holds everything together.
• Step 5: Toss in your grated carrots. Drain the plumped-up cranberries and add them too. Don’t forget the toasted pecans for a nice crunch. Stir it all until it’s one happy, colorful mix.
• Step 6: Now, the most important step. Cover the bowl and put it in the fridge. Let it sit for at least 30 minutes. This lets all the flavors become best friends. Give it one last stir before you serve it.

Cook Time: 0 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Side, Salad

Let’s Mix It Up!

This recipe is wonderful as it is. But sometimes, it’s fun to play with your food. Here are a few ideas to make it your own.

• The Tropical Twist: Add a handful of sweet coconut flakes. It will taste like a vacation in a bowl.
• The Nut-Free Neighbor: Swap the pecans for crunchy sunflower seeds. It’s just as tasty and safe for school lunches.
• The Apple of My Eye: Toss in a grated apple for extra sweetness and crunch. It reminds me of a fall day.

Which one would you try first? Comment below!

How to Serve Your Salad

This salad is a perfect sidekick for so many meals. I love how its bright color cheers up the whole plate. It’s always a hit at picnics, too.

Try it next to a simple roast chicken. Or serve it with a sandwich for lunch. For a pretty touch, serve it on a bed of crisp lettuce leaves. It looks so fancy that way.

To drink, a glass of iced tea with lemon is just right. For a special evening, a chilled glass of Riesling wine pairs beautifully. Which would you choose tonight?

Keeping Your Salad Fresh and Tasty

This salad loves a cool, cozy fridge. Just cover the bowl tightly with a lid. It will stay fresh for up to two days. I do not recommend freezing this one. The carrots get too watery when they thaw.

You can easily make a big batch for a party. Just double all the ingredients in one big bowl. I once made a huge batch for a family picnic. It was all gone by lunchtime.

Batch cooking saves you time on a busy day. It means a healthy lunch is ready for you. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Salad Problems

Is your salad too dry? Add one more spoonful of mayonnaise. Stir it in gently. This makes the salad creamy and delicious. I remember when my grandson made it too dry. We just fixed it with more mayo.

Are the cranberries too hard? Make sure you let them soak long enough. They need about 30 minutes in the juice. This makes them soft and sweet. Getting the texture right matters for a happy mouthful.

Is your salad too runny? You probably did not drain the pineapple well. Always press it with a spoon to remove extra juice. This keeps your salad from getting soggy. A good dressing makes all the flavors sing together. Which of these problems have you run into before?

Your Carrot Salad Questions Answered

Q: Is this salad gluten-free? A: Yes, it is naturally gluten-free. Just check your mayonnaise label to be sure.

Q: Can I make it ahead? A: Absolutely. It gets even better after sitting in the fridge for an hour.

Q: What can I use instead of pecans? A: Sunflower seeds are a great swap. They add a nice little crunch.

Q: Can I double the recipe? A: Of course. Use your biggest mixing bowl for a crowd.

Q: Is the lemon juice important? A: It adds a bright, fresh taste. Do not skip it. Which tip will you try first?

A Little Note From My Kitchen to Yours

I hope you love making this colorful salad. It always reminds me of sunny days. Fun fact: Carrots were originally purple, not orange!

I would love to see your creation. Your version might give me a new idea. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Fiona Brooks.