Apple Carrot Crunch Salad
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.
Servings 4
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).