Carrot Cranberry Salad
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Carrot Cranberry Salad
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This 15-minute Carrot Cranberry Salad is a twist on the classic carrot-raisin salad with crunchy carrots, toasted pecans, and vanilla yogurt.
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Ingredients
- 1 cup pecans chopped
- 6 carrots
- 1 cup dried cranberries
- 1 cup vanilla Greek Yogurt
- ½ tsp ground cinnamon
- Dash of Salt
- Pinch of pepper
Instructions
- Heat the oven to 350 degrees.
- Place the pecans in a shallow baking pan and toast in the preheated oven until slightly darkened (about 7-10 minutes). Watch carefully to make sure the pecans don't overcook -- they toast quickly.
- While the pecans are toasting, peel and grate the carrots.
- In a large bowl, combine the grated carrots, toasted pecans, dried cranberries, yogurt, cinnamon, salt, and pepper. Mix to combine thoroughly.
- Serve immediately.
Notes
- Walnuts can be substituted for the pecans if desired.
- Leftovers can be stored for up to one day in the refrigerator. The carrots lose their crunchy texture if stored too long.
Nutrition Information
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Serving
1
Calories
348kcal
(17%)
Carbohydrates
45g
(15%)
Protein
8g
(16%)
Fat
18g
(28%)
Saturated Fat
2g
(10%)
Cholesterol
2mg
(1%)
Sodium
81mg
(3%)
Potassium
457mg
(13%)
Fiber
7g
(28%)
Sugar
32g
(64%)
Vitamin A
15300IU
(306%)
Vitamin C
6mg
(7%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 348kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 2mg | 1% |
| Sodium | 81mg | 3% |
| Potassium | 457mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 32g | 64% |
| Vitamin A | 15300IU | 306% |
| Vitamin C | 6mg | 7% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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