Name: Cinnamon Raisin Carrot Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 0.667 cup whole almonds; 20 ounces cans crushed pineapple; 0.333 cup plain Greek yogurt; 1 tbsp honey; 0.5 tsp ground cinnamon; 0.25 tsp salt; 10 ounces carrots; 0.75 cup unsweetened raisins

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Cinnamon Raisin Carrot Salad

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Ingredients

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Instructions

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Instructions

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.

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.

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.

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Tips & Tricks (5)

Shred Carrots at the Last Moment 🥕
Shred carrots just before mixing to prevent them from oxidizing and losing their bright color and crisp texture in the dressing.
Plump Your Raisins First 💧
Soak raisins in warm water or pineapple juice for 5-10 minutes before adding to maximize their plumpness and flavor absorption throughout the salad.
Balance Sweetness with Greek Yogurt Temperature 🥄
Use Greek yogurt straight from the refrigerator to keep the salad cool and prevent the honey from becoming overly warm, which can make the dressing too thin.
Toast Almonds for Deeper Flavor 🌰
Lightly toast whole almonds in a dry pan for 2-3 minutes before crushing to enhance their nutty flavor and add textural contrast that complements the sweet elements.
Make-Ahead Tip: Store Components Separately ⏰
Keep shredded carrots, dressing, and almonds in separate containers until serving to prevent sogginess and preserve the salad's texture for up to 24 hours.