Carrot Apple and Walnut Salad

Such a Healthy Carrot Apple and Walnut Salad! A crunchy salad with a nice vinaigrette composed of lemon juice and sunflower oil.

carrot salad in white bowl

This Carrot Apple and Walnut Salad is not only super easy to make, but it’s also healthy and full of vitamins!

I admit I’m guilty of not posting healthy recipes very often. Not because I don’t want to be healthy, but it seems like all the yummy looking recipes aren’t the healthiest.

carrot salad

Don’t you hate it when raisins get stuck together in a big clump? To unstick the raisins, wet your hands with a little water then work the raisins apart.

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Nut Allergy Warning

This recipe may contain peanuts or other nuts and seeds as one of its ingredients. Please take the appropriate precautions.

salad in a bowl

If you or anyone consuming this recipe has a nut allergy, please take the appropriate precautions. While the walnuts play an important role in the flavor profile of this salad, you may want to avoid this recipe.

You can replace the raisins with some dried cranberries to add a little tartness to this healthy salad. I like to use Honeycrisp apples when making this salad but you can use whatever kind of apples you have on hand.

chicken on a plate

You will need the following ingredients to make this Carrot Apple and Walnut Salad recipe (see recipe card for quantities): Carrots, Apples, Walnuts, Raisins, Lemon Juice, Sunflower Oil, Salt and Ground Black Pepper.

  1. Toast the walnuts in a dry skillet until golden. Remove from heat to cool. Be careful not to burn them!
  2. Soak the raisins in 1 cup of boiling hot water for about 1 minute to soften them up. Drain well and set aside.
  3. Place the shredded carrots into a large mixing bowl.
  4. Cut the apples into matchsticks and toss them with 1 tablespoon of lemon juice to prevent browning. Add the apples to the carrots.
  5. Add the soaked raisins and toasted walnuts to the mixing bowl.
  6. In a small bowl, combine 2 tablespoons of lemon juice, 3 tablespoons of sunflower oil, 1/2 teaspoon of salt and 1/8 teaspoon of black pepper.
  7. Pour the dressing over the salad and toss until everything is coated with the dressing.

Recipe Video

Printable Recipe Card

carrot apple walnut salad

Carrot Apple and Walnut Salad

Such a Healthy Carrot Apple and Walnut Salad! A crunchy salad with a nice vinaigrette composed of lemon juice and sunflower oil.
5 from 4 votes
Prep Time10 minutes
Total Time10 minutes
Course Salads, Side Dish
Cuisine American
Servings 10
Calories 173 kcal

Equipment

  • Bowl for Mixing
  • Skillet

Ingredients
 

  • 1 lbs Carrots, shredded
  • 2 Apples, julienned
  • 1 Cup Walnuts, chopped
  • ½ Cup Raisins
  • 3 Tbsp Fresh Lemon Juice, divided
  • 3 Tbsp Sunflower Oil
  • ½ Tsp Salt
  • Tsp Ground Black Pepper

Instructions
 

  • Toast the walnuts on dry skillet until golden. Remove from heat to cool. Be careful not to burn them!
  • Soak the raisins in 1 cup of boiling hot water for about 1 minute to soften them up. Drain well and set aside.
  • Place the shredded carrots into a large mixing bowl.
  • Cut the apples into matchsticks and toss them with 1 tablespoon of lemon juice to prevent browning. Add the apples to the carrots.
  • Add the soaked raisins and toasted walnuts to the mixing bowl.
  • In a small bowl, combine 2 tablespoons of lemon juice, 3 tablespoons of sunflower oil, 1/2 teaspoons of salt and 1/8 teaspoon of black pepper.
  • Pour the dressing over the salad and toss until everything is coated with the dressing.

Recipe Video

Notes

→ If you or anyone consuming this recipe has a nut allergy, please take the appropriate precautions.

Nutrition

Calories: 173kcalCarbohydrates: 16gProtein: 2gFat: 12gSaturated Fat: 1gSodium: 150mgPotassium: 300mgFiber: 3gSugar: 6gVitamin A: 7595IUVitamin C: 6.6mgCalcium: 31mgIron: 0.7mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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One Comment

  1. Sharon says:

    I just love this recipe. Have made it several times and it is always a big hit, and even the kids like it, so that is a big bonus.