With dried cranberries, pecans and a bright-tasting citrus ginger vinaigrette, this carrot salad is deliciously crunchy and sweet.

It’s perfect for a light lunch or brunch and as a healthy side to a burger or sandwich.

Try these sandwiches.

You can also make a sandwich with this Instant Pot Bourbon Pulled Pork to serve a long side your Carrot Cranberry Salad.

Carrot Cranberry Salad

1/4 cup pecan, pieces

3 cups carrots, grated ((about 3 medium carrots)

1/2 cup dried cranberries

4 cups boiling water

Zest and juice of 1/2 lemon

juice of 2 oranges

Zest of 1 orange

1 tsp. fresh grated ginger

Bring to a boil 4 cups of water in a lager pot. Remove from burner and place the 3 cups of shredded carrots and dried cranberries into hot water for 30 seconds.

Next, drain off hot water with a colander and rinse with cold water allowing water to drain completely.


Cook’s Notes

The purpose of the boiling water is to soften a bit the carrots and rehydrate the cranberries so the juices and the flavor of the citrus zests and ginger will marinate with the shredded carrot more easily.


Place the shredded carrot and cranberries into a large bowl. Next, add the ginger, citrus zests and juices and mix until well incorporated.

Place some plastic wrap over the bowl and put into the refrigerator and allow to chill, about 30 minutes to 1 hour.

Remove from refrigerator and mix in the pecan pieces.


Read More About The Pecan & Its Culinary Uses


Plate and serve.


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