Crunchy Apple & Carrot Salad with Creamy Citrus Dressing is a fresh, vibrant, and healthy dish that’s bursting with texture and flavor. Shredded carrots and crisp apples create a naturally sweet, crunchy base, while the creamy citrus dressing adds a zesty, tangy finish. I love making this salad as a refreshing side dish, a light lunch, or even a meal prep option for the week.
Why You’ll Love This Recipe
I love this salad because it’s light yet satisfying, easy to throw together, and full of nourishing ingredients. The carrots and apples give it natural sweetness and crunch, while the citrus dressing ties everything together with a smooth, bright zing. It’s great for any season, and it pairs well with just about anything—grilled proteins, sandwiches, or even on its own.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the salad:
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Apples (crisp varieties like Honeycrisp or Granny Smith, julienned or shredded)
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Carrots (shredded or julienned)
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Celery (thinly sliced, optional for extra crunch)
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Raisins or dried cranberries
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Chopped walnuts or pecans (optional)
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Fresh parsley or mint (for garnish)
For the creamy citrus dressing:
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Greek yogurt or plant-based yogurt
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Orange juice (freshly squeezed)
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Lemon juice
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Honey or maple syrup
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Dijon mustard
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Salt and black pepper
Directions
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I wash and prep the apples and carrots, either julienning or shredding them, and place them in a large mixing bowl.
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I stir in celery, raisins or cranberries, and nuts if using.
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In a separate small bowl, I whisk together the yogurt, orange juice, lemon juice, honey, mustard, salt, and pepper until smooth and creamy.
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I pour the dressing over the salad and toss until everything is evenly coated.
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I garnish with fresh parsley or mint, then serve immediately or chill for 20 minutes to let the flavors blend.
Servings and timing
This salad serves 4–6 as a side dish. It takes about 15 minutes total to prep, and no cooking is required—just chop, whisk, and mix.
Variations
Sometimes I swap the apples for pears or use a mix of green and red apples for extra color. I’ve also added shredded cabbage for a slaw-like texture or tossed in sunflower seeds for a nut-free crunch. To make it vegan, I use dairy-free yogurt and maple syrup instead of honey.
storage/reheating
I store the salad in an airtight container in the fridge for up to 2 days. It stays crisp and flavorful, though I usually give it a quick stir before serving again. I don’t recommend freezing this salad due to the fresh produce and yogurt-based dressing.
FAQs
Can I make this ahead of time?
Yes, but I keep the apples in lemon water to prevent browning and toss everything together with dressing right before serving for best texture.
What kind of apples work best?
I like using crisp, tart-sweet apples like Honeycrisp, Fuji, or Granny Smith—they hold their texture and balance the sweetness of the dressing.
Is this salad kid-friendly?
Absolutely. The natural sweetness from apples and carrots makes it really appealing to kids, especially with a mild creamy dressing.
Can I make this without yogurt?
Yes! I use sour cream or mayo as an alternative. For a dairy-free version, unsweetened coconut or almond yogurt works great too.
What goes well with this salad?
I often serve it alongside grilled chicken, fish, or veggie burgers. It’s also great with sandwiches or on top of greens for an extra crunch.
Conclusion
Crunchy Apple & Carrot Salad with Creamy Citrus Dressing is a refreshing, colorful dish that’s just as tasty as it is wholesome. With crisp textures and a zesty, smooth dressing, it’s a simple way to add brightness and nutrition to any meal. Whether I’m serving it at a picnic, as a side dish, or meal prepping for the week, this salad always brings a fresh twist to the table.
