This carrot and apple salad with pomegranate is light, refreshing and has a delicious sweetness. It's easy to make in just 15 minutes (or less!), has no cook time and is delicious as a quick summer BBQ side dish or as picnic food!
Much like my apple cucumber salad, this recipe combines simple, easy to find yet very delicious fruits and veggies. Carrots, apples and pomegranate all have a delicious sweetness and we add some zing with a tangy dressing.
We make this apple and carrot salad without mayo, so it's egg free and more suitable for low histamine readers.
Have a summer BBQ or potluck coming up? Have a peek at my fennel cucumber salad and cucumber pomegranate salad for more easy raw salad ideas!
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🥕 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Carrots - I like to use grated carrot (also known as shredded carrot) for this salad. If you prefer though, you can also use carrot ribbons, similarly to my raw carrot salad recipe.
- Apples - for a mix of flavors, I suggest to use a green apple for that tart flavor and a red apple for sweetness. Of course, use just green or red if you like!
- Pomegranate arils - this is the special ingredient that takes the salad up a notch in my opinion! They give a delicious pop of sweetness with a hint of tartness.
📖 Swaps and Variations
Swap ratios. If you like more carrot and less apple, simply change up the quantities to preference.
Leave out the apple cider vinegar. If you're here for low histamine recipes and find apple cider vinegar doesn't work for you (it scores 1 on the SIGHI list), then I suggest to reduce the amount of oil and add a little more pomegranate for a tart flavor.
🔪 How to Make Carrot Apple Salad
We use easy to find staple ingredients to make this carrot and apple salad with pomegranate, and all you need is a box grater.
All the instructions are set out in the recipe card below, but these step by step photos should help guide you.
Step 1: Make the dressing
Add olive oil, apple cider vinegar, maple syrup, salt and black pepper (if using) to a jar that can be sealed (image 1). Give it a good shake to combine and emulsify.
Step 2: Prep the fruits and veggies
Grate the carrot using a box grater (using the coarse blade on the grater) or in a food processor if you have the appropriate setting (image 2). De-core the apples and dice into small pieces.
Step 3: Combine salad ingredients
Add the grated carrot, apple, pomegranate arils and parsley to a large mixing bowl (image 3).
Step 4: Toss to combine
Drizzle the dressing over the carrot apple salad ingredients and use salad servers to toss (image 4).
💭 Recipe Tips and Notes
- I suggest to prep the salad just before serving, and to dice the apples last as they will brown quite quickly.
- Peeling the carrots is down to preference. Just give them a good wash first!
- For a slightly more tart flavor to balance with the sweet carrot, you can use all green apples.
📋 Frequently Asked Questions
Yes, you can easily use shaved carrots rather than grated or shreded.
As long as you give them a good wash, it isn't usually necessary to peel carrots to make salad.
I don't suggest to freeze this recipe. It is best prepared fresh.
🥗 More Salads
Find dozens of salad ideas here, including my apple and pomegranate salad and cucumber celery salad and these recent recipes:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you - so please do leave a star rating ⭐⭐⭐ and comment if you've tried the recipe!
📖 Recipe
Carrot and Apple Salad
Equipment
- Grater
Ingredients
- 5 medium carrots grated
- 1 red apple de-cored, diced into small pieces
- 1 green apple de-cored, diced into small pieces
- 3 tablespoon pomegranate seeds
- 2 tablespoon fresh parsley diced
For the dressing
- 2 tablespoon extra virgin olive oil
- 2 tablespoon apple cider vinegar
- 2 teaspoon maple syrup or honey
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper optional
Instructions
- Add the olive oil, apple cider vinegar, maple syrup, salt and black pepper (if using) to a small jar that can be sealed. Shake to combine.
- Peel and grate the carrots on a box grater using the 'coarse' side of the grater, or in a food processor if you have the appropriate setting. Place in a large mixing bowl. De-core the apples, dice into small pieces and add to the bowl, along with the pomegranate seeds and diced parsley.
- Drizzle the dressing over the carrot and apple mixture and toss to combine.
Notes
- The salad can also be made as a ribbon carrot salad, using a peeler to make ribbons rather than grating the carrot.
- For more zing, you could add green onion to the salad and/or minced garlic to the dressing, if they work for you.
- If you like a lot of dressing, you can double the quantities given.
- Nutritional information is auto-generated and should be understood to be an estimate.
- apple cider vinegar, which scores 1.
- black pepper, which scores 2.
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