Best Carrot Cranberry Salad Recipes

CARROT CRANBERRY SALAD

Steps:

• Whisk the mayonnaise, oil, honey and vinegar in a small bowl. Sprinkle with salt and pepper.
• Toss the carrots, cranberries, pecans and celery seeds in a medium bowl. Add the mayonnaise-oil mixture and toss until well combined. Cover the bowl and refrigerate until ready to serve.

CARROT AND CRANBERRY SALAD WITH FRESH GINGER DRESSING

Steps:

• Cut tops off onions. Cut tops lengthwise into thin strips; cut strips into 2-inch pieces. Chop half of onion bottoms. Place remaining bottoms in blender; add vinegar and ginger. Puree, occasionally scraping down sides of blender jar. Strain puree into measuring cup, pressing enough solids through to yield 1/2 cup dressing; season with pepper.
• Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.

ROASTED CARROT, BRUSSELS SPROUT, AND CRANBERRY SALAD

Steps:

• Preheat oven to 350°F. Toss carrots, paprika, cayenne, 1 Tbsp. oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast until carrots are tender and golden brown, about 20 minutes.
• Meanwhile, bring vinegar and 2 Tbsp. water to a boil in a small saucepan over medium heat (or microwave in a medium heatproof bowl). Remove from heat, add cranberries, and let sit 10 minutes. Strain cranberries through a fine-mesh sieve into a medium bowl; set cranberries aside. Pour out all but 1 Tbsp. soaking liquid from bowl and whisk in poppy seeds and remaining 1 Tbsp. oil and 1/4 tsp. salt. Add brussels sprout leaves, carrots, and reserved cranberries and toss to combine.

CARROT, CRANBERRY AND WALNUT SALAD

Steps:

• Soak cranberries in very warm water for 30 minutes ~ drain well.
• Lightly toast walnuts in a nonstick saute pan over medium heat, stirring until they begin to color and the aroma becomes apparent. Immediately remove from the pan ~ set aside ~ TO BE ADDED JUST BEFORE SERVING!
• In a large bowl, combine carrots and olive oil ~ toss lightly to coat. Add remaining ingredients (EXCEPT WALNUTS)and mix well.
• Chill at least 1 hour.
• Add toasted walnuts just before serving.
• Makes 6 servings.

CARROT AND CRANBERRY SALAD WITH FRESH GINGER DRESSING

Steps:

• 1. Cut tops off onions. Cut tops lengthwise into thin strips; cut strips into 2-inch pieces. Chop half of onion bottoms. 2. Place remaining onion bottoms in blender; add vinegar and ginger. 3. Puree, occasionally scraping down sides of blender jar. 4. Strain puree into measuring cup, pressing enough solids through to yield 1/2 cup dressing; season with pepper. 5. Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.

CARROT & CRANBERRY SALAD

Steps:

• Mix together dressing, lime juice, celery seed, salt and pepper.
• In a medium bowl, toss together carrots, cranberries and onion. Add dressing mixture and mix well.
• Cover and refrigerate for at least 2 hours.
• Enjoy!

CARROT AND CRANBERRY SALAD WITH PINEAPPLE

Steps:

• Divide carrots into 3 different portions. Place in blender and fill with water. Pulse until desired size.
• Toss cranberries, carrots, and pineapple together; set aside.
• Stir together mayonnaise, vinegar, salt and add to carrot mixture.
• Refrigerate. Add walnuts when ready to serve.

BUTTERNUT SQUASH, CARROT, APPLE & CRANBERRY SALAD

Steps:

• 1. Peel the butternut squash. Cut open the bulbous end and scoop out the pulp and seeds. Using a food processor (or grater), grate the squash. Transfer to a medium bowl.
• 2. Wash and/or peel the carrots and apples. Grate those as well and add to bowl.
• 3. Peel one orange and cut into chunks. Add to the bowl.
• 4. In a small bowl, whisk together the honey, oil, and juice from the second orange. Add a dash of salt.
• 5. Drizzle over the squash mixture, tossing to lightly coat. Serve!