Apple Carrot Crunch Salad with Maple Balsamic Vinaigrette
Fresh, colorful, and flavorful, this Apple Carrot Crunch Salad is the perfect mix of sweet, tangy, and crisp. Shredded carrots, thin-sliced apples, toasted nuts, and a luscious maple balsamic vinaigrette can turn even the biggest greens-skeptic into a salad lover.
This vegan and gluten-free salad is perfect for fall gatherings, meal prep, or light lunches. Its textures are crunchy, juicy, and tender, and its flavors hit all the right notes.
Why You’ll Love This Salad
- Naturally sweet + tangy – Apples + maple = instant win
- Full of texture – Crunchy nuts, crisp veggies, and juicy fruit
- Nutritious & colorful – Packed with fiber, antioxidants, and vitamins
- Quick & easy – Ready in 15 minutes, no cooking required
- Versatile – Add grains or proteins to make it a meal
Pro Tips for Apple Carrot Crunch Salad
- Use crisp apples like Honeycrisp or Pink Lady for the best texture.
- To deepen the flavor, toast your nuts in a dry pan for 2–3 minutes.
- Add a squeeze of lemon over the apples to prevent browning if prepping ahead.
- For extra protein, toss in chickpeas, quinoa, or grilled chicken.
- Meal prepping? Keep dressing separate until ready to serve.
Serving Suggestions For Apple Carrot Crunch
- As a side to grilled sandwiches or wraps
- Over a bed of quinoa or farro for a hearty lunch
- Inside tacos or lettuce cups with roasted chickpeas
- As a crisp contrast to roasted meats or poultry
- Perfect for picnics, potlucks, or holiday tables
Storing Leftovers
- Store salad and dressing separately in airtight containers.
- Salad keeps in the fridge for 2–3 days without greens getting soggy.
- Apples may brown slightly but are still okay to eat.
FAQs About Apple Carrot Crunch Salad
1. Can I make this salad ahead of time?
Yes! Store the dressing separately and toss right before serving. If you’re slicing apples ahead of time, throw them in lemon juice to prevent them from browning.
2. What’s the best apple to use?
Crisp, sweet-tart varieties like Honeycrisp, Fuji, Gala, or Pink Lady work best.
3. Can I wear a different dress?
Absolutely! For variation, try a lemon tahini dressing, apple cider vinaigrette, or a yogurt-based herb dressing.
4. Can I make it nut-free?
Of course! Skip the nuts or sub with roasted pumpkin seeds or sunflower seeds for crunch.
Conclusion
This Apple Carrot Crunch Salad with Maple Balsamic Vinaigrette is more than just a pretty side dish—a flavor-packed, texture-rich bowl of goodness that works for any season, meal, and gathering. Light, nourishing, and full of bright, cozy flavors, it’s a salad you’ll return to again and again.
Apple Carrot Crunch Salad
Ingredients
Apple Carrot Crunch Salad
- 2 large apples Honeycrisp or Fuji, thinly sliced or julienned
- 2 medium carrots shredded or julienned
- 2 medium cucumber peeled and cubed (leave some skin for color)
- 5 oz mixed greens baby spinach, arugula, or spring mix
- 1/4 cup walnuts Pecans or sunflower seeds toasted
- ⅓ cup dried cranberries or raisins optional for extra sweetness
- ¼ cup cube cheese of your choice)
Maple Balsamic Vinaigrette
- 3 tbsp olive oil or sunflower oil
- 2 tbsp balsamic vinegar
- 1 ½ tbsp pure maple syrup
- 2 tsp Dijon mustard
- Salt and pepper to taste
Instructions
Maple Balsamic Vinaigrette
- Whisk together olive or sunflower oil, balsamic vinegar, maple syrup, and Dijon mustard until smooth and creamy.
- Add salt and pepper to taste.
Salad
- In a large bowl, combine apples, cucumber, carrots, toasted nuts, dried cranberries (if using), and cheese (if using).
- Drizzle with maple balsamic dressing and toss gently to coat.
- Add mixed greens just before serving to maintain their crunchiness.
- Serve immediately or refrigerate for up to a day (dressing and mix green separately for best crunch).