In the heart of the Midwest, where the seasons paint our landscapes with vibrant hues, this Apple Cranberry Carrot Salad is a cherished reminder of autumn's bounty. This recipe is a nod to the days when my grandmother would gather us around her kitchen table, the air filled with the sweet scent of apples and the earthy crunch of freshly picked carrots. It's a simple yet delightful dish that brings together the crispness of apples and the subtle sweetness of carrots, all tied together with the tartness of cranberries. Perfect for those who wish to savor the flavors of fall in a refreshing, wholesome salad.

This salad pairs beautifully with roasted chicken or turkey, making it an ideal side for a cozy family dinner. It also complements a hearty pork roast or can be served alongside a simple grilled cheese sandwich for a lighter lunch. For a festive touch, consider serving it in a large wooden bowl, allowing the vibrant colors to brighten your table.

Servings: 4

2 medium apples, thinly sliced
2 medium carrots, thinly sliced
1/2 cup dried cranberries
1/4 cup chopped walnuts (optional)
2 tablespoons honey
2 tablespoons apple cider vinegar
1 tablespoon olive oil
Salt and pepper to taste

In a large bowl, combine the thinly sliced apples and carrots.

Add the dried cranberries and chopped walnuts to the bowl.

In a small bowl, whisk together the honey, apple cider vinegar, and olive oil to create the dressing.

Pour the dressing over the apple and carrot mixture, tossing gently to coat.

Season with salt and pepper to taste.

Let the salad sit for about 10 minutes to allow the flavors to meld before serving.

For a nut-free version, omit the walnuts or substitute with sunflower seeds. You can also add a handful of arugula or spinach for a touch of green. If you prefer a creamier dressing, try adding a spoonful of Greek yogurt to the dressing mix. For a bit of extra zest, sprinkle some lemon juice over the salad just before serving.

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