Carrot Raisin Salad

This quick and easy Carrot Raisin Salad combines shredded carrots, apples, celery, raisins, and toasted walnuts in a light, creamy cinnamon yogurt dressing. It’s subtly sweet, irresistibly crunchy, and ready in just 10 minutes.

I know what you’re thinking: carrot and raisin salad sounds like one of those questionable throwback dishes from the ‘50s—but trust me. This fresh, modern version makes a refreshing summer snack. And the best part? It’s mostly vegetables!

This was the fruit salad of my childhood summers. My mom and I would make it after trips to our local farmstand. Until recently, I assumed it was something quirky and unique she made up just for our family, but still worth sharing.

After my mom passed, I had a conference call with my dad and sister to try to piece together the recipe. I had a list of general ingredients, but couldn’t find the handwritten card in her collection—and it didn’t even occur to me to Google it.

Just like I did with her beloved Spinach Balls, I’ve given Mom’s carrot raisin salad recipe a healthy remix: I ditched the extra sugar, swapped sour cream for protein- and probiotic-rich yogurt (Greek or non-dairy—your call), and toasted the walnuts for extra flavor.

Now, it’s a healthier twist on the salad my whole family loved—with just the right amount of crunch and sweetness to keep it forever satisfying.

Let’s make it.

Why You’ll Love It

• Quick & easy – Just chop and stir and you’re good to go in 15 minutes.
• Make-ahead friendly – Holds up well in the fridge and tastes even better the next day.
• Portable – Great for summer potlucks, beach picnics, and pool parties, or as a post-workout snack or light dessert. (My Pineapple Cucumber Salad is another refreshing option.)
• No soggy fruit – Unlike traditional fruit salads, this one stays fresh and crisp for several days.

Nutritional Benefits of Carrot Raisin Salad

This salad may taste like a treat, but it’s packed with nourishing ingredients your body will love:

• Antioxidants – Raisins, apples, walnuts, and cinnamon are all great sources.
• Fiber – Carrots, apples, and celery support digestion and keep you full.
• Plant-based omega-3s (ALA) – Found in walnuts.
• Protein & probiotics – From yogurt (Greek or non-dairy), which support gut health and satiety.
• Vitamins & minerals – Carrots are a great source of vitamin A, apples are full of vitamin C, and walnuts provide essential minerals like magnesium, manganese, and phosphorus.

Main Ingredients

• CARROTS – I used rainbow carrots for color, but any variety will do. There’s no need to peel the skins—they’re full of nutrients.
• APPLE – Use any variety of firm apple you like. Red apples such as Fuji, Gala, or Honeycrisp are sweeter, while Granny Smiths are more tart.
• CELERY – Adds satisfying crunch. For a mild celery flavor, opt for wide, pale stalks. Thinner, bright green stalks are more concentrated and can be quite bitter.
• RAISINS – For a sweet burst of flavor. I recommend red raisins because they offer more antioxidants, but golden raisins work as well. Grapes are frequently on EWG’s Dirty Dozen list, so get organic raisins whenever possible.
• WALNUTS – Give this carrot raisin salad a warm, nutty note that complements the cinnamon. Toasting them enhances the flavor and only takes 3 minutes. Purchase walnut halves and chop them, or use walnut pieces. Omit the nuts if you’re allergic.
• GREEK YOGURT – Adds protein and depth of flavor. Full-fat is ideal as it helps to slow blood sugar absorption from the sugary fruit.

See the complete list of ingredients in the recipe card below.

Substitutions & Variations

Add one tiny shake of ground cloves for a slightly warming pumpkin-spice essence. Raw ground cloves can overpower a dish quickly, so do a taste test before adding more. You don’t want your carrot raisin salad to taste metallic.

Try raw pecans instead of walnuts for a slightly different flavor that still complements the spices.

For a dairy-free/vegan version, use your favorite full-fat, non-dairy yogurt. Look for flavors with minimal added sugar and skip the ones with added fruit. I use Siggi’s vanilla and cinnamon plant-based coconut blend.

Sub ¼ cup of raisins for goji berries, or replace them entirely, for an antioxidant boost. Goji berries have five times more antioxidants than raisins, more protein and fiber, and less sugar. They also make a pretty garnish if you feel so inclined.

How to Make Carrot Raisin Salad

1. Shred the carrots using the grater attachment on a food processor (quickest) or the large side of a box grater and add to a large glass or ceramic mixing bowl.
2. Add the chopped apple, celery, raisins, and lemon juice. Stir to coat.
3. In a small dry pan over medium heat, toast the walnuts, stirring frequently, until fragrant and shiny, about 3 minutes. Remove from heat and set aside.
4. To the container of yogurt, add the cinnamon and salt and stir until combined. Spoon over the carrot and raisin salad, gently stirring until evenly coated.
5. Add the toasted walnuts, stir, cover, and chill in the refrigerator for 1 hour. Serve cold and garnish with goji berries if desired.

Covered leftovers will keep in the fridge for 3-4 days.

Recipe Tips

Save time: Buy pre-shredded carrots if you don’t have a food processor and want to skip the arm workout on the box grater. I won’t judge. 😉

Chill for optimal flavor: You can serve this carrot and raisin salad right away, but it tastes better after the flavors have had time to mellow in the fridge. A good chill ensures the apple and celery retain their refreshing crunch.

FAQs

🥕What did you think of this carrot and raisin salad? Please leave a comment and star rating below!

Carrot Raisin Salad

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• Author: Chelsea Allard
• Prep Time: 5 minutes
• Cook Time: 3 minutes
• Total Time: 10 minutes (+1 hour to chill–optional)
• Yield: about 6 cups
• Category: Salad
• Method: Stir, Toast
• Cuisine: American
• Diet: Gluten Free

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Description

This carrot raisin salad recipe is creamy, crunchy, and naturally sweet with apples, raisins, celery, and toasted walnuts. Made with Greek or dairy-free yogurt and a hint of cinnamon, it’s a refreshing side or healthy snack that’s easy to prep and full of flavor. Takes 10 minutes.

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Ingredients

Scale 1x2x3x

1/2 pound carrots, shredded (about 2 1/4 cups)

1 large apple with skin, cored and chopped

1 cup chopped celery (from 2–3 large stalks)

1/2 cup red raisins

2 teaspoons fresh lemon juice (from 1/4 of a lemon)

1/2 cup walnut halves, chopped (or walnut pieces)

1 (5.3-ounce) container full-fat Greek yogurt or non-dairy substitute

1 1/2 teaspoons cinnamon

1/4 teaspoon salt

Goji berries for garnish (optional)

Cook Mode Prevent your screen from sleeping while you cook

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Instructions

Shred the carrots using the grater attachment on a food processor (quickest) or the large side of a box grater and add to a large glass or ceramic mixing bowl.

 

Add the chopped apple, celery, raisins, and lemon juice. Stir to coat.

 

Toast the walnuts in a small dry pan over medium heat. Stir frequently, until fragrant and shiny, about 3 minutes. Remove from heat and set aside.

 

Add the cinnamon and salt to the container of yogurt, and stir until combined. Spoon over the carrot and raisin salad, gently stirring until evenly coated.

 

Add the toasted walnuts, stir, cover, and chill in the refrigerator for 1 hour. Serve cold and garnish with goji berries if desired.

 

Refrigerate covered leftovers for up to 3-4 days.

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Notes

Shortcut: Use pre-shredded carrots to save time (and skip the box-grater workout). 😉

For best flavor: Chill the carrot raisin salad for at least an hour so the flavors meld while the apple and celery stay crisp.