Carrot Apple Salad

Ingredients

• 4 large carrots, peeled and grated or julienned (Bright, sweet, and full of crunch.)
• 2 large apples (Honeycrisp or Granny Smith), cored and thinly sliced (Honeycrisp adds sweetness while Granny Smith adds tartness.)
• 1 small red onion, thinly sliced (Add gentle bite; soak in cold water for 5 minutes to mellow if desired.)
• 1/2 cup chopped walnuts or pecans (Toasted for warmth and crunch; substitute sunflower seeds for a nut-free version.)
• 1/4 cup raisins or dried cranberries (For little pockets of chewy sweetness; omit for a less sweet salad.)
• 3 tablespoons olive oil (Brings silkiness to the dressing; use avocado oil as a neutral swap.)
• 1 tablespoon apple cider vinegar (Provides a bright lift; lemon juice works well too.)
• 1 tablespoon honey or maple syrup (Balances the tartness; use agave for a vegan-friendly option.)
• 1 teaspoon Dijon mustard (Ties the dressing together with gentle heat; use grainy mustard for texture.)
• to taste salt and freshly ground black pepper
• to taste fresh parsley or mint, chopped (Optional, for a burst of herbaceous freshness.)

Instructions

1. 1

   --- Preparation ---

2. 2

   Heat a dry skillet over medium heat and toast walnuts or pecans for 3–5 minutes until fragrant, stirring frequently. Set aside to cool.

3. 3

   Peel and grate or julienne the carrots. Core and thinly slice the apples (leave skins on for color and nutrition). Thinly slice the red onion and soak in cold water for 5 minutes if you want a milder onion flavor; drain well.

4. 4

   --- Mixing the Salad ---

5. 5

   In a small bowl, whisk together olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until emulsified. Taste and adjust sweetness or acidity as needed.

6. 6

   In a large bowl, combine carrots, apples, drained onion, raisins or cranberries, and most of the toasted nuts (reserve a few for garnish). Pour the dressing over the salad and toss gently until everything is evenly coated.

7. 7

   --- Serving ---

8. 8

   Sprinkle fresh parsley or mint and the reserved nuts over the top. Let the salad sit for 10 minutes to allow flavors to mingle, or serve immediately for maximum crunch.