Featured Recipe

Carrot Cranberry Salad Remix

Name: Carrot Cranberry Salad Remix
Prep time: 25 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1 cup canned crushed mandarin oranges drained well; 1/2 cup dried tart cherries; Hot water enough to just cover dried cherries; About 4.5 cups coarsely grated carrots; 1/3 cup plain Greek yogurt; 2 tbsp honey; 1 tbsp fresh lime juice; 1/2 cup chopped toasted walnuts

By Kate

Created on 23 January 2026

Bright grated carrots meet soaked tart cherries and juiced mandarin oranges, tossed with a creamy Greek yogurt-honey dressing. Crunch from chopped walnuts replaces pecans. A hint of lime juice wakes the dish. Chilling melds flavors, softening dried fruits. Refreshing, textured, and easy to prep ahead. Substitutions and timing cues help avoid sogginess or blandness. Prep tips unlock consistent grating and proper fruit hydration for balanced sweetness and acidity.

Prep: 25 min

Cook: 0 min

Total: 25 min

Serves: 6 servings

salad healthy recipe side dish

Introduction

Carrots grated to coarse shreds, bright and sweet — that texture anchors the whole. Hydrating dried fruit like tart cherries in reserved mandarin juice plus a splash of hot water both softens and infuses color and flavor. The creamy binder moves from plain mayo to tangy Greek yogurt, mixing honey and fresh lime juice for brightness and balance. Toasted walnuts replace pecans since they bring a deeper, woodsy crunch and are often easier to find. No need for strict times — instead, chase the soft fruit, the vibrant color of dressing fully coating the carrots, and that crunchy nut surprise. Chill long enough for flavors to marry but avoid watery mush. Practical tweaks and substitutions ensure a reliable, punchy salad.

Ingredients

1 cup canned crushed mandarin oranges drained well

1/2 cup dried tart cherries

Hot water enough to just cover dried cherries

About 4.5 cups coarsely grated carrots

1/3 cup plain Greek yogurt

2 tbsp honey

1 tbsp fresh lime juice

1/2 cup chopped toasted walnuts

About the ingredients

Mandarin oranges drained thoroughly to prevent watering down the mix — hold back excess liquid but don’t dry completely. Tart cherries chosen over cranberries for a subtler tartness, soaked just enough to rehydrate without turning mushy. Greek yogurt stands in for mayo, cutting fat a bit and adding tang. Honey matches the natural fruit sweetness without overpowering. Lime juice wakes the combination with gentle acidity, lemon juice is a workable substitute but less complex. Walnuts toasted in a dry pan until fragrant, watching carefully to prevent bitterness common with over-roasting. Carrots coarsely grated capture the right balance between texture and bite — fine grating can lead to a pasty result, while chopping misses the silkiness needed. Options: substitute dried apricots or figs for cherries; sour cream or light mayo can replace yogurt. Adjust sweetness by adding more honey sparingly. Avoid sogginess by patting carrots dry if newly bought or wet.

Method

Start with drained mandarin oranges in a large bowl, set aside. Avoid crushing further. The fruit should hold some texture.

Put dried tart cherries in a small bowl. Pour mandarin juice over, then add hot water until cherries are barely submerged. Should bubble gently around fruit. Let soak 15 to 35 min depending on dryness. Soft but not mushy.

Peel carrots if needed. Use box grater or food processor shredding blade. Coarse grate works better than fine here. About 4.5 cups loosely packed. More carrot = better texture contrast.

Mix Greek yogurt, honey, and lime juice with drained mandarin oranges. Yogurt is thicker so dressing will cling. Stir well until uniform and creamy with few lumps.

Drain cherries well—press gently with back of spoon to release excess liquid but avoid crushing. Add cherries to the carrot bowl.

Combine carrot-cherry mix with creamy dressing and mandarin mixture. Toss until evenly coated and vibrant orange.

Fold in toasted walnuts last to keep crunch intact. Don't skip toasting: brings out the nuttiness, adds crunch, and prevents soggy bites.

Cover bowl with plastic wrap. Refrigerate minimum 35 minutes; longer (up to 22 hours) softens flavors but watch sogginess. Toss again before serving to redistribute juice and nuts.

If salad looks watery — press gently with paper towel between layers. Excess moisture dilutes flavor and texture.

Variations: Swap dried cherries with dried apricots or cranberries. Greek yogurt can be replaced with sour cream or mayonnaise for richer mouthfeel. Lime juice injects brightness; lemon juice works but shifts flavor balance.

Common issues: If carrots release water, drain or pat dry before mixing. If dried fruit isn’t soft enough, soak longer or use warm (not boiling) water to prevent bitterness.

Serving tip: Let sit at room temp 10 minutes before serving to revive aroma and flavors.

Technique Tips

Draining fruit correctly sets the stage — pineapple or mandarin juice worth saving for soaking dried fruit but never let it pool in salad base. Hot water temperature for soaking cherries should be just off boil — too hot cooks fruit and turns bitter. Grating carrots can be tedious; a food processor shredder blade speeds things up without sacrificing texture. Mixing yogurt with honey and lime juice separately before adding fruit and carrot ensures dressing is smooth and flavor balanced. Toss salad gently to prevent bruising delicate fruit pieces while achieving even coating. Toasted walnuts add essential crunch but add last to avoid sogginess. Chilling is necessary to marry flavors and char the bite of raw carrots; 30-40 minutes minimum, no longer than overnight. Before serving, toss again and check for excess liquid — blot or drain as necessary. Paying attention to texture and moisture beats any time shortcut. Store leftovers covered in fridge, toss again when served. If you need faster prep, soak dried fruit in warm water 15 minutes earlier; carrots grate best fresh but can prep ahead if well covered to prevent drying.

Chef's Notes

💡 Drain the mandarin oranges thoroughly to avoid a watery salad base. Too much liquid dilutes flavor. Keep some texture; don't crush them. Warm water for cherries means they soak well without bitterness. Stay vigilant.
💡 When grating carrots, go for coarse. It keeps a great texture. A box grater or food processor helps speed things up. Fresh carrots that are dry work best. If they’re wet, pat them dry to avoid sogginess.
💡 Mix yogurt, honey, lime juice separately for even distribution. Prevent lumps. This adds brightness. Skip transitions; just blend to a creamy consistency. Sweet and tangy hold flavors better together, plus it clings to ingredients nicely.
💡 Toast walnuts in a dry pan until you're hit with a nutty aroma. Keep an eye on them. Over-roasting can bring bitterness. Add them at the end to maintain the crunch. Enjoy that texture contrast.
💡 Chill for at least 35 minutes for flavors to marry. Longer is fine, up to 22 hours. But check for sogginess. If watery, press gently with paper towel. Don't let the beauty fade due to excess moisture.

Kitchen Wisdom

How long should I soak the dried cherries?

Generally, 15 to 35 minutes works. Depends on the dryness. Just off boil water helps them soften without cooking. They should be plump but not mushy.

What if my carrots release too much water?

Pat them dry before mixing. Whether fresh or bought, ensure they're not too wet. Overly watery carrots lead to texture issues. Keep that crunch.

Can I substitute the Greek yogurt?

Absolutely! Sour cream or mayonnaise can work. Just know it will shift the flavor. Consider how rich you want the dressing. Always blend with honey for balance.

How do I store leftovers?

Store them in an airtight container in the fridge. Keep in mind the nuts. They may lose crunch. Mix again before serving. If it's watery, blot excess moisture.