Fresh Apple Carrot Salad

This fresh apple carrot salad brings a burst of color and crisp texture perfect for spring brunches, potlucks, or garden parties. Combining sweet Honeycrisp and tart Granny Smith apples with crunchy carrots and a bright lemon-maple dressing, this salad is both refreshing and an easy crowd-pleaser. It’s quick to prepare yet feels special enough to elevate any gathering.

I first made this salad for a family picnic when I wanted something chilled and vibrant. Since then, it has become a staple that everyone asks for whenever spring rolls around.

Ingredients

• One medium Honeycrisp apple: julienned for sweetness and crispness choose firm ones for the best crunch
• One medium Granny Smith apple: julienned to add tart brightness and balance the sweetness look for apples with shiny skin
• Two medium carrots: julienned to complement the apples with earthy crunch fresh carrots without blemishes work best
• Two tablespoons of fresh parsley: chopped to add an herbaceous freshness that lifts the flavors pick bright green leaves
• One tablespoon fresh lemon juice: to prevent the apples from browning and to add zesty brightness use fresh lemons for maximum flavor
• One teaspoon lemon zest: to intensify citrus notes and enhance the dressing’s aroma
• Two tablespoons olive oil: for smooth richness and a subtle fruity base in the dressing prefer extra virgin olive oil
• One tablespoon pure maple syrup: for natural sweetness and a hint of complexity choose maple syrup labeled pure to avoid additives
• Half teaspoon Dijon mustard: for a gentle tang and to help emulsify the dressing evenly
• Pinch of sea salt: to heighten flavors use flaky or coarse sea salt if you like a bit of texture
• Pinch of freshly ground black pepper: to add subtle spice and balance sweetness

Instructions

Prepare the Fruits and Vegetables:

Julienne the Honeycrisp and Granny Smith apples with the skin on to retain color and texture. Toss immediately in lemon juice so they stay bright without browning. Cut the carrots to match the apples in size, ensuring every bite is balanced and visually appealing.

Mix the Dressing:

Whisk the olive oil, maple syrup, Dijon mustard, lemon zest, sea salt, and black pepper in a small bowl until the mixture becomes smooth and emulsified. This dressing combines bright, sweet, and savory notes that tie the salad together perfectly.

Combine and Toss:

Place the prepared apples, carrots, and chopped parsley in a large bowl. Drizzle the dressing evenly over the salad and gently toss to coat all the ingredients. Be careful not to bruise the delicate apples by tossing lightly but thoroughly.

Serve:

Transfer the salad to a serving dish or platter. Garnish with extra chopped parsley or thin apple slices if you want a pretty finishing touch. Serve immediately to enjoy the freshest crunch.

My favorite ingredient here is the Granny Smith apple. Its tartness really enlivens the dish and balances the sweet maple syrup perfectly. One summer, I brought this salad to a family reunion and it disappeared before anything else on the table.

Storage tips

Store the julienned apples and carrots in an airtight container with lemon juice to preserve color and crispness for up to 24 hours. Keep the dressing separately and toss just before serving to prevent the salad from becoming watery. This way you can prep the components ahead and still have a fresh salad when guests arrive.

Ingredient substitutions

Try using pear in place of the Honeycrisp apple if you want a subtly sweeter and softer crunch that adds a delicate floral note. Orange blossom honey can be swapped for maple syrup to add gentle citrus and floral aromas. If you prefer an herb with a bit more punch, cilantro works well instead of parsley for a zesty twist.

Serving suggestions

This salad pairs beautifully with grilled fish or roast chicken to add freshness to heavier dishes. Add toasted walnuts or pumpkin seeds on top for an extra layer of crunch and flavor. For a heartier meal, toss it over grain bowls or alongside arugula and microgreens.

This vibrant apple carrot salad is quick to make and ideal for spring gatherings. Prep the components ahead and toss just before serving to preserve the crisp texture.

Common Questions About Recipes

→ How do I prevent the apples from browning?

Toss julienned apples immediately with lemon juice to slow oxidation and maintain their bright color and crispness.

→ Can I prepare the salad ahead of time?

Pre-julienne apples and carrots and store with lemon juice, but combine with dressing and parsley just before serving for the best texture.

→ What’s the safest way to julienne apples and carrots?

Use a sharp knife or mandoline with fingers tucked; consider a cut-resistant glove for extra safety when using a mandoline.

→ Will the salad become watery if refrigerated?

If dressed too early, liquid can be drawn out causing sogginess. Store dressing separately and toss just before serving.

→ What are good ingredient substitutions to try?

Try pears instead of Honeycrisp apples for a mild floral note, or swap maple syrup with orange blossom honey for added citrus undertones.