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.

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.

💭 Recipe Tip

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.

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.

Recipe Video

💭 Ingredient Substitution

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.

For more great recipes like this one, I suggest you check these recipes out:

• Honey Garlic Roasted Carrots
• Richelle's Fantastic Chicken Nachos
• Delicious Banana Cake with Walnuts
• Chicken Potato Salad
• Spicy Apple Salsa

📋 What Ingredients do I need

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.

🥣 How to make Carrot Apple and Walnut Salad

Toast the walnuts in a 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, ½ teaspoons of salt and ⅛ teaspoon of black pepper.
Pour the dressing over the salad and toss until everything is coated with the dressing.