Here’s a vibrant, crunchy, and naturally sweet Carrot Salad with Pineapple & Walnuts — a refreshing side that balances bright fruit, toasty nuts, and tender-crisp carrots. It’s perfect for picnics, potlucks, or a light lunch!
Carrot Salad with Pineapple & Walnuts
Ready in: 15 minutes
Serves: 4–6
Ingredients
-
3 cups grated carrots (about 4–5 medium carrots)
-
1 cup crushed pineapple, drained (or small chunks)
-
1/2 cup toasted walnuts, roughly chopped
-
1/4 cup raisins (optional)
-
1/4 cup mayonnaise or Greek yogurt (or half of each)
-
1 tbsp honey or maple syrup (optional, for extra sweetness)
-
1 tsp lemon juice or apple cider vinegar
-
Pinch of salt
-
Optional: dash of cinnamon or nutmeg for warmth
Instructions
-
Prep the Carrots
-
Peel and grate carrots (a food processor works great for speed).
-
-
Mix Dressing
-
In a small bowl, whisk together mayo/yogurt, lemon juice, honey (if using), and salt. Add a dash of cinnamon or nutmeg if desired.
-
-
Assemble Salad
-
In a large bowl, combine carrots, pineapple, walnuts, and raisins.
-
Pour dressing over the mix and toss gently to combine.
-
-
Chill & Serve
-
Chill for 15–30 minutes to let the flavors blend. Serve cold or at room temperature.
-
Variations & Tips
-
Make it vegan: Use plant-based yogurt or vegan mayo.
-
Add crunch: Toss in sunflower seeds or shredded coconut.
-
Make ahead: Can be stored in the fridge for up to 3 days (add nuts just before serving for crunch).
Would you like a version with ginger, spicy kick, or turned into a wrap filling?