- VE
- GF
- LC
Cinnamon Raisin Carrot Salad
This Cinnamon Raisin Carrot Salad with pineapple is a simple and versatile sweet side dish that’s perfect to make ahead for potlucks or enjoy leftovers at home. Packed full of carrots but tastes like a treat with cinnamon raisin dessert flavors, and no mayo!
Ingredients
Instructions
- Step 1
Preheat the oven to 350F. Line a half or quarter rimmed sheet pan with parchment paper. Arrange the almonds on the sheet pan in single layer and toast in the oven for 12-15 minutes, shaking the sheet pan halfway through cooking. Allow to cool for at least 10 minutes and then coarsely chop the almonds and set aside for the salad.
- Step 2
Add the pineapple, Greek yogurt, honey, cinnamon and salt to a large mixing bowl and stir until just mixed. Add the shredded carrots, raisins, and toasted chopped almonds to the bowl and stir until the salad is well mixed together.
- Step 3
Salad can be eaten immediately, but for best flavor, refrigerate for at least 4 hours before serving. Store in the refrigerator and enjoy within 4 days.
Tips & Tricks
Per serving
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