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!

Author: Project Meal Plan

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 servings

Calories: 247 kcal per serving

Ingredients

⅔ cup - whole almonds
20 ounces cans - crushed pineapple
⅓ cup - plain Greek yogurt
1 tbsp - honey
½ tsp - ground cinnamon
¼ tsp - salt
10 ounces - carrots
¾ cup - unsweetened raisins

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.

Nutrition