This Carrot Pineapple Salad is a grown up, healthy version of the retro carrot pineapple gelatin salad from childhood. A creamy sweet orange dressing takes the place of the gelatin. It’s absolutely delicious!
I’ve been slowly working my way through old family recipes, making them plant based and healthier.
Next up is my paternal Grandma’s Carrot Pineapple Gelatin Salad.
Does anyone else remember eating this as a kid? It’s super retro and was a love it or hate it kind of dish.
Me – I loved it! It was at every family gathering, from special holidays to backyard picnics.
My Carrot Pineapple Salad is a like a grown up version of the gelatin salad…and definitely healthier!
I think it’s pretty obvious that I, the creator of Veggie Inspired, adore fresh produce. I love walking up and down the produce aisles or visiting farmers markets to see what looks fresh and delicious.
My maternal Grandma brought me over a fresh pineapple last week. As soon as I opened the fridge and saw the package of carrots I had just recently bought, I knew immediately what I would be making.
Sweet, juicy, crunchy, yummy, Carrot Pineapple Salad.
If you love sweet and savory together, you’ll love this Pineapple Avocado Salsa, too!
I wanted to find out the origins of this retro salad so I hit up Google. I didn’t actually find the answer, but I did find that nearly every recipe for the carrot pineapple gelatin salad used lemon jello. I was surprised to learn that as my Grandma always used orange jello.
We are ditching the gelatin in this grown up Carrot Pineapple Salad.
In honor of my Grandma’s version which used orange jello, I instead made an orange dressing.
A little bit of dairy free yogurt, the juice from sweet Cara Cara oranges, and even a dash of turmeric for color and its superfood properties.
It’s creamy, tangy and sweet and pairs perfectly with the carrots and pineapples.
This yummy salad would be great for any day of the week, but it’s gorgeous enough to be part of your Easter table.
Don’t forget to add these delicious recipes to your Easter menu too!
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Carrot Pineapple Salad
Carrot Pineapple Salad
- 1 pound carrots peeled
- 2 cups small pineapple chunks
- ¼ cup dried cherries optional
- Whisk together all of the dressing ingredients and set aside.
- With your vegetable peeler, peel "ribbons" from your carrots. Hold the narrow end of the carrot in your hand while you peel away from you making long ribbons. Alternately, you can shred the carrots with the big holes of a box grater or a food processor shredder blade.
- Toss the carrot ribbons, pineapple and dried cherries together.
- Drizzle with some of the dressing (you probably won’t need all of it) and toss well.
- Serve immediately or chill until ready to serve.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.