Carrot Cranberry Salad

Save Recipe
  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 servings
Share This Recipe


1/2 cup mayonnaise

1/4 cup extra-virgin olive oil

1 tablespoon honey

1 tablespoon white wine vinegar

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

4 cups shredded carrots (about 8 medium)

1/4 cup dried cranberries

1/4 cup toasted pecans, coarsely chopped

1/2 teaspoon celery seed


  1. Whisk the mayonnaise, oil, honey and vinegar in a small bowl. Sprinkle with salt and pepper. 
  2. Toss the carrots, cranberries, pecans and celery seeds in a medium bowl. Add the mayonnaise-oil mixture and toss until well combined. Cover the bowl and refrigerate until ready to serve.