Description
A refreshing, healthy salad featuring carrots and cranberries, perfect for a light meal or side dish
Ingredients
Scale
- 1 cup (120g) pecans, chopped
- 6 large (about 750g) carrots, peeled and grated
- 1 cup (150g) dried cranberries
- 1 cup (240g) vanilla Greek yogurt
- 1/2 tsp (2g) ground cinnamon
- Dash of salt
- Pinch of pepper
- Optional: 1 tbsp (15ml) honey or maple syrup (if using plain Greek yogurt)
Instructions
- Chop & Grate Carrots: Start by chopping the carrots and grating them until they are nice and fine. You want those bright orange strands to pop in the salad. If the pieces are too big, they will not blend well with the other ingredients, so be careful not to rush this step.
- Mix in Cranberries: Toss the grated carrots with the dried cranberries, making sure they are evenly distributed. You will feel the textures really come together. This step adds a lovely sweetness that balances out the carrots’ earthiness, but if they clump together, just give them a little extra shake.
- Prepare the Dressing: Whisk up your dressing by mixing together the Greek yogurt, ground cinnamon, salt, and pepper until everything is smooth and creamy. If it looks too thick, add a splash of water to loosen it up; nobody wants a dressing that is difficult to pour.
- Toss & Stack Together: Combine the carrot-berry mix with the dressing, giving it a gentle toss. You want everything to be coated nicely; the colors should be vibrant and inviting. Be gentle here to keep the cranberries from breaking apart, which can lead to an overly mushy salad.
- Chill & Serve: Let the salad chill in the fridge for about 30 minutes to allow the flavors to mingle. Keep an eye on the timing, as leaving it too long can cause the carrots to lose their crunch.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 1 day; note that carrots will soften over time.
- Expert Tips: Watch the pecans closely while toasting and toast them for just 7-10 minutes for a nice crunch. If you notice leftover carrots becoming soft, stir in an extra 1/2 cup of grated carrots for freshness before serving. If the salad lacks flavor, consider adding a pinch more cinnamon or a splash of lemon juice to brighten it up.
- Reheating Instructions: Refrigerate leftovers and consume cold; do not reheat as the salad is best enjoyed chilled.
- Serving Suggestions: Serve alongside roast chicken or pork loin. Pair with butter swim biscuits for a complete meal. Include as a vibrant side for holiday dinners.
- Recipe Variations: Try adding finely chopped apples for extra sweetness. Include orange zest in the yogurt for a citrus touch. Use a dairy-free yogurt for a vegan option.
- Ingredient Notes: When selecting carrots, look for firm, bright orange carrots for the best flavor. If you do not have pecans, you can substitute with walnuts. If vanilla Greek yogurt is unavailable, you can use plain Greek yogurt and add a quarter1/2 teaspoon of vanilla and a1/2 teaspoon of honey or maple syrup for sweetness.
Nutrition
- Serving Size: 1 serving
- Calories: 348
- Sugar: 32g
- Sodium: 81mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 2mg