Carrot Apple Cranberry Bowl

Carrot Apple Salad is the kind of recipe that brightens any table with its bursts of color and crunch. Crisp apples and carrots meet juicy mandarins and sweet cranberries, all bound by a creamy vanilla yogurt and mayo dressing. This is my go-to dish for potlucks or family meals when I want something fresh that even the kids get excited about scooping onto their plates.

My family asks for this salad every summer barbecue and I love how it disappears fast at gatherings. I first tried it when I needed a dish that would please both kids and adults and it has been a staple since.

Ingredients

• Red delicious apple: Adds a classic sweet crunch Look for ones firm to the touch with shiny red skin
• Granny smith apple: Provides tartness to balance the dressing Go for bright green ones without blemishes
• Lemon juice: Essential to keep the apples from browning and adds brightness Freshly squeezed is best
• Matchstick carrots: Supply vibrant color and crunch Precut bags make things quicker but fresh carrots will give even more snap
• Yellow onion: Finely diced for just a hint of savor Choose onions with papery skins and no sprouting
• Dried sweetened cranberries: Little pops of tang and color Use plump cranberries for best chew
• Vanilla yogurt: Brings a creamy sweet note and makes the dressing silky Go for full-fat for extra richness
• Mayo: Adds body and a mellow tang Go for real mayonnaise for the creamiest texture
• Sugar: Boosts the sweetness without being overpowering Fine granulated sugar mixes in without clumping
• Salt: Balances all the flavors and enhances the fruit
• Pepper: Adds subtle warmth and depth Use freshly ground black pepper for best flavor
• Canned mandarin segments: Juicy and bright They add bursts of citrus throughout the salad Choose mandarins packed in juice not syrup for a cleaner taste

Step-by-Step Instructions

Prep the Apples:

Cut both the red and green apples into matchstick style slices Place them in a bowl and pour lemon juice over the pieces Toss well so every bit is coated Allow them to soak for about five minutes This step prevents browning and infuses a light citrusy flavor

Build the Base:

Pour matchstick carrots into a large mixing bowl Add finely diced yellow onion and dried cranberries This is the structural core of your salad

Combine the Fruit:

After five minutes add the lemon-kissed apples to the mixing bowl with the carrots cranberries and onion

Make the Dressing:

Dollop in the vanilla yogurt and mayo Sprinkle over the sugar salt and pepper These are your flavor builders that pull the whole salad together

Mix it Up:

Gently stir all ingredients together ensuring a thorough creamy coating without breaking up the apple and mandarin pieces

Add Mandarins:

Add the drained mandarin segments last Carefully fold them in so they stay juicy and whole

Chill:

Cover the bowl with a lid or plastic wrap Place it in the fridge for at least three hours This melds the flavors and makes the salad extra refreshing

Serve:

Give everything a gentle toss before serving I like to use a wide spoon to avoid squashing the fruit Serve chilled for the most vibrant flavor

My favorite part is the crunchy apples in every bite paired with creamy tangy dressing It is always fun watching my kids compete for the last scoop especially when the mandarins go fast

Storage Tips

Store any leftovers tightly covered in the refrigerator The salad will stay fresh and crisp for up to two days If you want to make it a day ahead assemble everything but the mandarins and add them just before serving for best texture

Ingredient Substitutions

If you do not have red delicious apples try gala or fuji for similar sweetness Swap in Greek yogurt for a thicker dressing or use light mayo if you prefer less richness Dried cherries or chopped dates work instead of cranberries and pineapple chunks can pinch hit for mandarins

Serving Suggestions

This salad is ideal with grilled chicken or alongside sandwiches at a picnic I also love pairing it with roasted pork or as a bright element on a holiday buffet It can even be scooped onto greens for a quick lunch

Cultural and Historical Context

Fruit and carrot salads have roots in vintage American cookbooks Simple salads like this became popular in the mid 1900s for their convenience and eye-catching appeal Adding yogurt for tang reflects more modern tastes but the spirit of crowd-pleasing hostess dishes remains

FAQs about Recipes

→ Can I use Greek yogurt instead of vanilla yogurt?

Yes, Greek yogurt can be used for a thicker, tangier dressing. Adding a bit of honey can help balance the flavors if you prefer extra sweetness.

→ How do I keep the apples from browning?

Tossing the apple slices in lemon juice prevents oxidation and keeps the apple pieces looking fresh and vibrant.

→ Can the salad be made in advance?

Absolutely! This salad is best chilled for a few hours before serving, making it perfect for prepping ahead of time.

→ What can I substitute for sweetened dried cranberries?

Raisins or chopped dried apricots work well for a different sweet-tart flavor and chewy texture.

→ Is it possible to reduce the sweetness?

You may decrease or omit the sugar and use unsweetened yogurt if you prefer a less sweet taste.

→ Does this salad pair well with savory dishes?

It complements grilled poultry, roasted meats, or hearty grain-based mains beautifully thanks to its fresh flavors.