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Carrot Pineapple Salad
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4.34 from 3 votes

Carrot Pineapple Salad

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!
Prep Time15 minutes
Total Time15 minutes
Course: Salads
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 4 servings
Calories: 106kcal

Ingredients

Carrot Pineapple Salad

  • 1 pound carrots peeled
  • 2 cups small pineapple chunks
  • ¼ cup dried cherries optional

Creamy Orange Dressing (makes about ½ cup)

Instructions

  • 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.

Notes

Cara Cara oranges are sweeter than typical navel oranges. If you can't find them, use whatever you have and taste for sweetness. Feel free to add a tablespoon of pure maple syrup if you want it sweeter.
This salad can be made in advance and stored in the fridge. It holds up extremely well, even mixed with the dressing. In fact, I think it's even better the next day as the carrots soften just a bit.
Perfect to double or triple to feed a crowd.
 

Nutrition

Calories: 106kcal | Carbohydrates: 25g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 225mg | Potassium: 433mg | Fiber: 4g | Sugar: 16g | Vitamin A: 19400IU | Vitamin C: 25.6mg | Calcium: 70mg | Iron: 0.5mg