Print

Classic Carrot Apple Walnut Salad with Poppy Seed Vinaigrette

Close-up of a vibrant carrot apple walnut salad topped generously with whole walnuts and poppy seeds.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this fresh carrot apple walnut salad for a crunchy, bright side dish. The poppy seed vinaigrette adds a sweet and savory balance perfect for any meal.

Ingredients

Scale
  • 3 cups shredded carrots
  • 2 medium crisp apples (like Honeycrisp or Fuji), cored and diced
  • 1 cup toasted walnuts, roughly chopped
  • 1/4 cup golden raisins (optional)
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon poppy seeds
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Prepare the vegetables and fruit: Shred the carrots and dice the apples. Toast the walnuts lightly in a dry skillet over medium heat for 3-5 minutes until fragrant, then chop them.
  2. Make the poppy seed vinaigrette: In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, honey, Dijon mustard, poppy seeds, salt, and pepper until well combined.
  3. Combine the salad ingredients: In a large bowl, mix the shredded carrots, diced apples, toasted walnuts, and raisins if you are using them.
  4. Dress the salad: Pour the vinaigrette over the salad mixture. Toss gently until all ingredients are lightly coated.
  5. Serve immediately or chill: This salad tastes best after chilling for at least 15 minutes to allow the flavors to blend.

Notes

  • For a different texture, julienne the carrots instead of shredding them.
  • If you prefer a creamier dressing, substitute 2 tablespoons of mayonnaise for the olive oil in the dressing recipe.
  • This easy side dish recipe holds up well in the refrigerator for up to two days.

Nutrition

Find it online: https://cookingbycarla.com/carrot-apple-walnut-salad-recipe/