Carrot Apple Walnut Salad with Lemon Dressing
Carrot apple walnut salad has a dry, crisp texture with small pockets of raisin sweetness.
Carrot apple walnut salad has a dry, crisp texture with small pockets of raisin sweetness. Lemon and sunflower oil coat the matchsticks lightly, leaving the apple fresh and distinct. Toasting the walnuts is a small step with a clear effect: it brings out their aroma and keeps them noticeable among the raw vegetables. This version is different from the creamy cranberry salad later in the batch. Fine matchsticks make it easy to eat without turning the whole bowl into grated slaw.
Recipe at a glance
Yield: 4 side servings. Prep: 15 minutes. Cook: 5 minutes. Total: 20 minutes, including 0 minutes of additional resting, cooling, chilling or draining where stated. Times are estimates; follow the doneness checks.
Equipment
Skillet, sharp knife or julienne cutter, whisk and bowl
Ingredients and directions
Recipe card
Carrot Apple Walnut Salad with Lemon Dressing
Total includes the additional waiting time stated in the directions. Appliance times are estimates.
Equipment: Skillet, sharp knife or julienne cutter, whisk and bowl
Ingredients
Instructions
Toast the walnuts
Stir nuts in a dry skillet over medium-low heat for 3–5 minutes until fragrant. Transfer to a plate to cool.
Cut the produce
Slice carrots and apples into fine matchsticks. Toss apples immediately with 1 tbsp lemon juice.
Dress
Whisk oil, remaining lemon, salt and pepper. Toss with carrot, apple and raisins.
Add crunch
Fold in cooled walnuts just before serving so they keep their texture.
Doneness checks
Helpful tips
- Cut apple after carrot.
- Toss apple with lemon promptly.
- Cool toasted nuts.
- Add walnuts near serving time.
Troubleshooting
- Yes, but the salad becomes a finer slaw and releases more juice.
- Cool toasted nuts.
Serving ideas
- Serve with pork chops.
- Pair with lentil soup.
- Offer beside roast chicken.
- Add to a cold lunch plate.
Substitutions
Use toasted sunflower seeds for a nut-free version if all ingredients are suitable.
Variation
Swap raisins for chopped dried apricot for a softer fruit accent.
Make ahead
Toast nuts and cut carrots ahead; cut apples shortly before dressing.
Storage and reheating
Refrigerate covered up to 2 days. Add fresh walnuts to leftovers to restore crunch. Do not freeze.
Food safety
Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).
Frequently asked questions
Can I grate the carrots instead?
Yes, but the salad becomes a finer slaw and releases more juice.
How is this different from row 90?
This uses walnuts, raisins and lemon-oil dressing; row 90 has mayonnaise and dried cranberries.
Tips
- Cut apple after carrot.
- Toss apple with lemon promptly.
- Cool toasted nuts.
- Add walnuts near serving time.
Troubleshooting
- Yes, but the salad becomes a finer slaw and releases more juice.
- Cool toasted nuts.
Substitutions
- Use toasted sunflower seeds for a nut-free version if all ingredients are suitable.
Variations
- Swap raisins for chopped dried apricot for a softer fruit accent.
Serving suggestions
- Serve with pork chops.
- Pair with lentil soup.
- Offer beside roast chicken.
- Add to a cold lunch plate.
Make ahead
Toast nuts and cut carrots ahead; cut apples shortly before dressing.
Storage
Refrigerate covered up to 2 days. Add fresh walnuts to leftovers to restore crunch. Do not freeze.
Food safety
Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).
Frequently asked questions
Can I grate the carrots instead?
Yes, but the salad becomes a finer slaw and releases more juice.
How is this different from row 90?
This uses walnuts, raisins and lemon-oil dressing; row 90 has mayonnaise and dried cranberries.
More recipes to try
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