Ingredients
Scale
- 2 large apples (any variety, cored and diced)
- 2 cups shredded carrots (about 4 medium carrots)
- 1 cup dried cranberries
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup fresh parsley (chopped, for garnish)
For the dressing
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar (or lemon juice)
- 2 tablespoons honey (or maple syrup for a vegan option)
- 1 teaspoon Dijon mustard
- Salt and pepper (to taste)
Instructions
Step 1: Prepare the Salad Ingredients
- Core and dice the apples into bite-sized pieces. You can leave the skin on for added color and nutrients if desired.
- Use a box grater or food processor to shred the carrots.
- If using, chop the walnuts or pecans into smaller pieces.
Step 2: Make the Dressing
- In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
Step 3: Assemble the Salad
- In a large mixing bowl, combine the diced apples, shredded carrots, dried cranberries, and nuts if using.
- Pour the dressing over the salad mixture and toss gently to coat all the ingredients evenly.
Step 4: Serve
- Sprinkle chopped parsley on top for added freshness and color.
- Serve immediately or refrigerate for up to 30 minutes to allow the flavors to meld.
- Prep Time: 15