Carrot Pineapple Salad

Carrot Pineapple Salad

This is not your Grandma’s Carrot Pineapple Salad… it’s better. I know she’d agree.

This raw Carrot Pineapple Salad is fresh, bright and a flavour & texture explosion. Julienned (or shredded – more on this later) carrots, fresh sweet pineapple, salty feta cheese, bright mint, buttery pistachios and tart, chewy cranberries (or raisins – more on that later too). It’s the perfect carrot salad, in my not-so-humble opinion.

No soggy, gloppy, mayo-heavy carrot salad today my friends. Let’s invite the grandma’s over and make this!

Carrot Pineapple Salad

Raw carrot salads are something I’m pretty picky about. I often find them to be gloopy. Gloppy? Whatever… they’re just not as bright and flavourful as I want them to be. That’s where this one comes in…

Shredded carrots are just fine, but years ago my mother-in-law bought me a julienne peeler (like this one) and it’s one of my very favourite kitchen tools. Using it creates perfect carrot strands that withstand dressing and maintain their crunch. It takes no time at all to prepare the carrots this way which is important because I can promise that you will never find me julienning a carrot by hand.

You also might be questioning my use of cranberries instead of raisins here, and you can totally use raisins if that’s your jam, but I always use dried cranberries. Untraditional? Yes. But this whole salad is untraditional and the crans give the tart, chewy bite I’m looking for.

Carrot Pineapple Salad

Carrot Pineapple Salad

Carrot Pineapple Salad

This is not your Grandma’s Carrot Pineapple Salad… but your Grandma would love it!
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Prep Time 10 minutes
Course Salad
Cuisine American
Servings 4

Ingredients
  

For the salad:

  • 2 cups shredded/julienned carrots
  • 1 cup fresh pineapple cut into small pieces
  • 1/4 cup feta cheese crumbled
  • 3 Tbsp dried cranberries or raisins
  • 3 Tbsp roasted salted pistachios chopped
  • 2 Tbsp chopped fresh mint

For the dressing:

  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tsp honey
  • Pinch cayenne pepper

Instructions
 

  • Combine the carrots, pineapple, feta, cranberries, pistachios and mint in a bowl.
  • In a separate bowl combine the olive oil, lemon juice, lemon zest, honey, cayenne and good pinch each of salt and pepper. Whisk well.
  • Pour the dressing over the salad and toss well.
Keyword Carrot Pineapple Salad
Tried this recipe?Let us know how it was!
Julienned Carrots for Salad

carrot pineapple salad Recipe ingredients, tips, substitutions:

Carrots – raw carrots can be sweet or they can be meh. Find the best carrots you can for this carrot salad.

Pineapple – I’m using fresh pineapple, but you don’t have to. If you can’t get your hands on a good pineapple then go ahead and use canned pineapple tidbits.

Feta – this gives the salad a salty richness and cheese makes everything better.

Cranberries – dried cranberries are sweet, tart and chewy. You can sub in raisins if you prefer.

Mint – I adore the bright freshness a little mint adds to this salad, but you can leave it out or even sub in another herb if you prefer… parsley, basil, cilantro, chives… all good options.

Pistachios – I believe nuts are almost always welcome in a salad and buttery, salted pistachios are so good in this one.

Honey – if you don’t have honey you can sub in maple syrup or agave.

Carrot Pineapple Salad Recipe Variations:

Creamy Carrot Pineapple Salad Version – add a couple tablespoons of mayonnaise or greek yogurt to the dressing instead of the oil.

Raisin Pecan Maple Version – swap raisins for the cranberries, pecans for the pistachios, maple syrup for the honey and parsley for the mint.

Carrot Pineapple Salad Ingredients

carrot pineapple salad recipe, how to make it…

First step is to prepare the raw carrots. Use a julienne peeler to carve them into thin strands, or grate them on the large holes of a box grated. Pile them gently in a bowl. Chop the pineapple into small (1/2″) pieces and add it to the bowl with the carrots. Crumble over the feta cheese, add in the cranberries, pistachios and the mint.

To make the dressing, combine the olive oil, lemon juice, lemon zest, honey and cayenne in a small bowl. Season well with salt and pepper and whisk it all together until it’s well combined.

Pour the dressing over the salad and toss lightly to combine. Be gentle here. Keep it fluffy.

I find this – and all carrot salads – is best on the day it’s made. Yes, you can make it ahead and refrigerate it, but you will sacrifice some of the texture. The flavours will still be amazing, but the whole crunchy, juicy, chewy vibe will be a little less. Still good though, so if you’re pressed for time go for it.

Carrot Pineapple Salad

looking for more yummy salad recipes? try these…

Let me know what you think in the comments below!

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