2 medium crisp apples (such as Granny Smith, Honeycrisp, or Fuji), diced

2 cups shredded carrots

1/2 cup dried cranberries (or fresh cranberries, thawed if frozen)

1 tablespoon honey or maple syrup

1 tablespoon apple cider vinegar

Salt and pepper, to taste

Optional add-ins:

1/4 cup chopped walnuts or pecans

1 tablespoon chopped fresh parsley or mint

1 teaspoon grated fresh ginger

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In a small bowl, whisk together honey (or maple syrup), apple cider vinegar, salt, and pepper until well combined.
In a large bowl, combine diced apples, shredded carrots, and cranberries.
Pour the dressing over the fruit and vegetables.
Toss gently to coat everything evenly with the dressing.
Serve immediately or chill for 15–30 minutes for flavors to meld.

To prevent apples from browning, toss them with a little lemon juice before adding to the salad.

Add nuts or fresh herbs for added texture and flavor.

This salad is best served chilled and consumed within 2 days for freshness.

Author: Madelynn
Prep Time: 10 minutes
Category: Salad, Side Dish, Snack
Method: No-cook, Tossed salad
Cuisine: American, Healthy, Vegetarian, Vegan (if maple syrup used instead of honey)
Diet: Vegan