A French Carrot Cranberry Salad that’s as fresh and juicy as it gets, made even better with the addition of cranberries. This dish is the perfect healthy, colorful side dish or a crisp, refreshing salad all on its own!
French carrot salad is not just any salad. It’s a delightful blend of textures and flavors, combining the sweet crunchiness of carrots with a zesty Dijon mustard dressing. Dried cranberries and sunflower seeds are added for extra flavor and texture.
Preparing this Carrot Cranberry Salad is incredibly simple. Serve it alongside virtually anything. For a nourishing light dinner option, I adore pairing it with boiled eggs. The combination is not just visually striking—it’s a testament to the simple joy of eating well.
Ingredients
See recipe card for quantities.
Visual Step-by-Step Instructions
- Heat a skillet with ½ tablespoon of olive oil. Add shallots and sauté them for 5 minutes. → You can also use them raw in the salad, but sautéing makes them milder and more digestible!
- Mix all the dressing ingredients in a small bowl.
- Place carrots, shallot, cranberries, parsley, and sunflower seeds in a large salad bowl. Add the dressing and toss well. Season with salt and pepper. → Let the salad sit in the fridge for 30 minutes before serving for the best flavor!
Variations
- Use this white French salad dressing for a different twist.
- Add a bit of grated ginger for an extra kick.
- Substitute sunflower seeds with pumpkin seeds or chopped nuts. For an added crunch, toast them without oil in a skillet until golden brown.
- Replace the shallot with finely chopped green onions.
- For a sweet and fruity touch, add diced or grated apple.
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Product Recommendations
For a wonderful crunch, I love using a coarse grater from Microplane (best used with a protective glove)! For a quicker option, the electric version works wonders.
Storage Instructions
This salad can be prepared up to a day in advance and stored in the fridge, allowing the flavors to meld together even more.
Store leftovers in an airtight container in the fridge. Stays fresh for 3 days.
More Salad Recipes
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📖 Recipe
French Carrot Cranberry Salad
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Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
- 1 lb carrots, coarsely grated
- ½ tablespoon olive oil
- 1 shallot, minced
- 3 tablespoon dried cranberries
- 3 tablespoon fresh parsley, chopped
- 2 tablespoon sunflower seeds, or pumpkin seeds
Dressing
- 3 tablespoon olive oil
- 3 tablespoon apple cider vinegar, or lemon juice
- 2 teaspoon Dijon mustard
- ½ teaspoon maple syrup, or honey
- salt & pepper, to taste
Instructions
- Heat a skillet with ½ tablespoon of olive oil. Add shallots and sauté them for 5 minutes. → You can also use them raw in the salad, but sautéing makes them milder and more digestible!
- Mix all the dressing ingredients in a small bowl.
- Place carrots, shallot, cranberries, parsley, and sunflower seeds in a large salad bowl. Add the dressing and toss well. Season with salt and pepper. → Let the salad sit in the fridge for 30 minutes before serving for the best flavor!
Notes
Nutrition
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