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3.8 of 5 (35)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 86.8
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 49.0 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 4.1 g
  • Protein: 1.3 g

View full nutritional breakdown of Carrot-Cranberry Salad calories by ingredient
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Carrot-Cranberry Salad

Submitted by: CHEF_MEG
Carrot-Cranberry Salad

Introduction

Kid prepared and approved! I am always looking for a salad that my kids can make and then devour. This is a winner for kids and moms. Kid prepared and approved! I am always looking for a salad that my kids can make and then devour. This is a winner for kids and moms.
Number of Servings: 4

Ingredients

    1/4 cup dried cranberries, soaked in hot water for 10 minutes to plump
    10 ounce package shredded carrots (about 4 cups)
    2 navel oranges, zested, peeled and fruit segments removed (watch a video to learn how)
    2 teaspoons ginger, grated
    3 tablespoons white wine vinegar
    NOTE: use jarred ginger to save time

Tips

If desired, sprinkle on two tablespoons chopped nuts.


Directions

Instead of adding a sugary dressing, I chose sweet oranges for the base and a garnish of dried cranberries. This salad is better if prepared early in the morning or the night before. As it sits, the carrots soak up the dressing and added ginger. It gives the kids something to help with for Thanksgiving dinner.
Bring dried fruit back to life when using it in recipes. Chefs call it maceration. Simply place the dried fruit in a bowl and cover with hot water. Allow the fruit to soften in the water for 10 minutes. Drain the liquid and proceed with recipe.
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Combine all ingredients in a large mixing bowl. Cover and refrigerate for at least an hour. Stir before serving.
Serves 4: one cup per serving







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Member Ratings For This Recipe


  • Very Good
    6 of 6 people found this review helpful
    I had no oranges so I used lemon juice and a 1/2 a tea spoon of honey. Wonderful! - 5/24/12

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  • Very Good
    6 of 6 people found this review helpful
    My daughter brought this to Thxgiving dinner. I thought it was delicious, but my husband didn't care for the ginger. One suggestion: I'd cut the orange segments into bite-sized pieces. - 11/26/11

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  • 4 of 4 people found this review helpful
    This is awesome...!!!..I made it w/a little olive oli and left it in the frige overnite with a couple of tossings and it was the best ever carrots in the universe....!!!!! - 8/7/12

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  • Good
    3 of 4 people found this review helpful
    Easy to make but it seemed to be lacking a little flavor. I added some toasted slivered almonds and now I love it! - 5/23/12

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  • 3 of 6 people found this review helpful
    It looks like the "green stuff" is just chopped parsley sprinkled on for a little color. - 1/30/12

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  • Good
    2 of 2 people found this review helpful
    I think this is a great start to a recipe, but like others, I had to do some adjusting. Too much ginger, and I like ginger. We ended up adding a little honey. Would personally make dressing from fresh OJ, honey & powdered ginger, leave out oranges & double cranberries. - 11/19/12

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  • 2 of 3 people found this review helpful
    The photograph illustrating this recipe seems to have golden raisins in place of the cranberries. Raisins might be a healthier option than sweetened cranberries. - 8/8/12

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  • 2 of 2 people found this review helpful
    Having this for lunch today along with some shredded chicken breast. The sample I had earlier says it is very tasty, :) - 8/7/12

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  • 2 of 4 people found this review helpful
    This sounds delicious and rather tart. I'm going to tt it with fresh raw cranberries and perhaps omit the vinegar. - 4/20/12

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  • Very Good
    1 of 1 people found this review helpful
    Easy to make and lots of flavour - 11/19/12

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  • Very Good
    1 of 1 people found this review helpful
    Very good light alternative for old-fashioned carrot raisin salad! I used Mandarin oranges so it was even quicker and easier. - 8/27/12

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  • Good
    1 of 1 people found this review helpful
    I would recommend adding a cup of dried cranberries instead of a cup. Makes it a bit sweeter so that the carrots aren't so overpowering. Great recipe though! - 8/21/12

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  • Very Good
    1 of 1 people found this review helpful
    I added toasted almonds. - 8/11/12

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  • Good
    1 of 5 people found this review helpful
    Two oranges provided way too much zest. Otherwise rather bland tasting. will try it again with some modifications, less zest, some olive oil and dill. - 11/26/11

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  • Will try. Thnxs for posting - 4/21/13

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  • This looks good and easy. I will try this today - 3/19/13

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  • My husband loved this (and so did I). I added 1/2 C of greek yogurt and 1/4 cups of almonds to the dressing and overnight in the fridge. Very good and refreshing. It's a new favorite of ours! - 2/15/13

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  • wow i am able to eat raw carrots this way my son 2.5years LOVED it therefore i love it :) - 12/31/12

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  • 0 of 1 people found this review helpful
    Not that great tasting. Vetoed by grandchildren. - 12/31/12

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  • We have done this with a large can of drained mandarin oranges. - 10/27/12

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  • 0 of 1 people found this review helpful
    Made using dried Michigan cherries in place of the cranberries. Also have never seen jarred ginger so I used diet Vernors ginger ale to marinate and squeezed half a fresh orange in as well. Thanks for the inspiration. - 10/8/12

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  • 0 of 1 people found this review helpful
    Sounds good for when you are having a sugar craving. - 8/30/12

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  • Very Good
    0 of 1 people found this review helpful
    Love carrots, I would shred baby carrots myself and use fresh cranberries as the dried cranberries have added sugar. I have a mango balsamic to use instead of the vinegar. - 8/22/12

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  • 0 of 1 people found this review helpful
    what if we only have frozen fresh cranberries? what do we do then? just grind them in?? - 8/10/12

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  • 0 of 1 people found this review helpful
    how is this recipe unclear with the oranges? zest them, cut them and segment them. "mix all things in a bowl".. can't be more clear!? - 8/10/12

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  • Very Good
    0 of 1 people found this review helpful
    Only used zest of one orange. Definitely enough. Added about 2t. olive oil as well, as it helped to cut the vinegar. Maybe next time I'll use Rice Vinegar, as for whatever reason, I choke on most vinegar's. Also, I ate the orange and used a can of Mandarin Oranges instead! - 8/9/12

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  • 0 of 1 people found this review helpful
    This recipe is not very clear. What are you supposed to do with the orange segments? It doesn't say to add them to the salad. Are you supposed to juice them? She said she added them to the base, I'm assuming the base of the dressing. Not clear. - 8/8/12

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  • Healthy snack - 8/8/12

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  • We enjoyed this~! - 8/7/12

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  • 0 of 1 people found this review helpful
    I question the ratio between the cranberries and carrots. This is more a carrot-orange salad with cranberry garnish than a carrot-cranberry salad, as it's billed. While parsley is shown as garnish, it it not listed as an ingredient. - 8/7/12

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  • I have been eating carrot raisin orange salad since I was a little girl, I'm 70 now. I know my grandmother was making it long before that. I had to have extra iron, resin supplied me with that. I will use cranberries next time as I use them in other salads. - 8/7/12

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  • This is excellent!!!!! - 8/7/12

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  • 0 of 1 people found this review helpful
    I will try this recipe tonight to see how it is, it sounds yum and I love carrots. - 8/7/12

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  • Hit the spot for my husband who loves cranberry in every form. - 8/7/12

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  • Bad
    0 of 4 people found this review helpful
    Great! - 7/8/12

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  • Bad
    0 of 1 people found this review helpful
    Yum will try this tonight love all the ingredients. - 7/8/12

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  • too much vinegar! plus, I couldn't find finely shredded carrots. I think it would have been better had I used them. - 5/22/12

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  • Really liked this! - 5/22/12

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  • 0 of 2 people found this review helpful
    Sounds yummy. I may have to replace cranberries with raisins since I can't eat it. Will try it soon. - 5/20/12

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  • This salad is not just tasty and healthy, it's gorgeous! - 5/14/12

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  • 0 of 3 people found this review helpful
    I am going to make and bring this to my grandfather's 96th birthday barbeque. - 5/14/12

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  • 0 of 3 people found this review helpful
    I don't appreciate the suggestion of using a pre-made, processed Pillsbury panini to round out the meal. Why not use something more wholesome? - 5/11/12

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  • i didn't care for it. something was missing. carrots too dry. - 5/8/12

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  • We all loved this! Will have to make double batch next time. Thanks! - 5/3/12

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  • This is yummy, and so easy to make. Great to have in the fridge for those "gotta have something now!" snacks for the kids. I used only one orange (diced segments) and one julienned Asian Pear in place of the other orange, and I squeezed in all of the juice from the orange scraps. Fabulous! - 4/25/12

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  • This is delicious! I have no fresh ginger, so I used powdered - no problem! - 4/24/12

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  • Incredible!
    0 of 3 people found this review helpful
    Oh, be still my heart. I've just GOT to have this beautiful carrot-cranberry salad. Yummy yummy yummy. I can hardly wait to get my salad plate and fork at the ready. - 4/20/12

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  • Light and flavorful. I'm definitely making this again. By the way, it's even better the longer it sits in the fridge. The next time I make this, I'll do a double batch. - 4/20/12

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  • I think of my mom when i do this receipe . very good . - 4/16/12

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  • I made it for dinner tonight. First I thought it couldn't be good without any salt or veggie oil. But after 1 h carrot really got all taste from oranges and ginger. I'm not a ginger lover, so I used some juice from fresh grated ginger and some of ginger powder. Taste good! - 4/11/12

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  • good recipe - 2/16/12

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  • 0 of 2 people found this review helpful
    Can't wait to make this. - 2/14/12

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  • Incredible!
    0 of 3 people found this review helpful
    Sounds great would try it out - 2/9/12

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  • I'm heading out for the carrots now! Sounds real good, thanks! - 2/9/12

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  • I prefer the "chewyness" of dried fruit so I'll skip the maceration step and add the dried cranberries unsoaked. Good recipe. - 1/30/12

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  • 0 of 1 people found this review helpful
    What's the green stuff? - 12/15/11

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  • good for using up leftover cranberry whole berry sauce too - 11/27/11

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  • I really liked the link to the instructional video. The salad sounds good too and I'm looking forward to trying this recipe soon. But why are there green things in the picture of the salad? They sure aren't on the ingredient list...
    - 11/27/11

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