This Cinnamon Raisin Carrot Salad with pineapple is a simple sweet side dish that’s perfect to make ahead for potlucks or enjoy as leftovers at home. Packed full of carrots but tastes like a treat with cinnamon raisin dessert flavors, and no mayo!
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Not sure I’ve ever been more in love with a side dish, or found one that’s more versatile. There are hazy memories of this from my childhood, maybe even teen years. Potlucks, dinner parties, family reunions, it was in there somewhere!
Reasons I love this Cinnamon Raisin Carrot Salad:
- the flavors are my favorite! you can not argue with the cinnamon raisin combo
- this salad makes it very easy to eat a lot of carrots in very little time
- you can use pre-shredded carrots from the store to make prep super quick!
- super easy way to use up some Greek yogurt (my version has no mayo!)
- unique and easy side dish with no grains or refined sugars
Carrot situation: How do I grate carrots for the salad?
There are three solutions for dealing with the carrots in this recipe:
- Use a box grater and grate your own carrots: This is probably the most time consuming method. I do use my box grater to shred carrots from time to time, but only if I need just one carrot. This recipe needs around 5-6 carrots, so it would take quite a while and possibly cause some serious hand pain.
- Use a food processor with the grater blade: Love this option if you have carrots at home that you need to use up. It’s quick and efficient. But you need a food processor! Not everyone has one.
- Buy pre-shredded carrots at the store: I’ve really been digging pre-shredded carrots at the store because they go on anything and you get a lot of bang for your buck. You can purchase a 10 ounce bag of shredded carrots (though they are more like matchsticks) and it’s the perfect amount for this recipe!
What’s the dressing for this cinnamon raisin carrot salad?
Instead of making up a time consuming dressing for this simple salad, all we’re using is honey, Greek yogurt and the residual juices from the pineapple, plus some cinnamon and salt. It’s the easiest of easy in terms of salad dressings for carrot salad.
What are the ingredients in the cinnamon raisin carrot salad?
I know carrot raisin salads usually have certain classic ingredients, but mine is a little different! Here are the ingredients with the noted changes from the super basic classic version of carrot raisin salad.
- whole almonds – I’m not sure if the classic version has any nuts in it, but I like the added crunch from some toasted almonds! Contrasts very well with the chewy raisins.
- crushed pineapple – you can buy crushed pineapple, or partially blend up pineapple chunks at home. I always have canned pineapple chunks on hand so that’s what I did.
- Greek yogurt – My version of cinnamon raisin carrot salad has no mayonnaise and instead, I use Greek yogurt. It’s kind of my thing! (If you like Greek yogurt, try my Whipped Greek Yogurt, or this Kimchi Bacon Greek Yogurt Mac and Cheese!)
- honey – For sweetener, instead of granulated sugar.
- cinnamon – A twist from the classic version! I absolutely love anything with a cinnamon raisin flavor profile combo, so the addition of cinnamon made this salad extra dessert like for me, but without any added sweetness or sugar.
- shredded carrots – Necessary for carrot salad. Grate your own or use pre-shredded from the store.
- raisins – Love the chewy texture and contrast to the crunchy almonds and carrots. Don’t skip!
How do you make the salad?
Toast the almonds: 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.
Mix it together: 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.
Serve & store: The cinnamon raisin carrot salad can be eaten immediately, but for best flavor, refrigerate for at least 4 hours before serving. I love it as leftovers! Store in the refrigerator and enjoy within 4 days.
How long will the cinnamon raisin carrot salad last in the fridge?
This salad will last 4-5 days in the fridge in a sealed container. The carrots hold up very well and in my opinion, the salad is better the day after it is made.
Can you freeze this salad?
I would not recommend freezing this salad, but if you do try it, let me know how it goes in the comments below.
More side dish recipes from Project Meal Plan:
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!
- Total Time30 minutes
- Yield6 servings 1x
Ingredients
- 2/3 cup whole almonds
- 20 ounce can crushed pineapple, drained
- 1/3 cup plain Greek yogurt (I used 2%)
- 1 tablespoon honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 10 ounces shredded carrots (about 5 medium carrots)
- 3/4 cup unsweetened raisins
Instructions
- Toast the almonds: 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.
- Mix it together: 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.
- Serve & store: 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.
Notes
Carrots: You can use a food processor or box grater to shred carrots at home, or buy a bag of pre-shredded carrots from the store. Pineapple: You can also use pineapple chunks (I always have these on hand rather than crushed pineapple) and partially blend them in the bowl with a stick-mixer before continuing the recipe.
Nutrition information estimated with My Fitness Pal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sides
- Cuisine: American
Nutrition
- Serving Size: about 2/3 cup
- Calories: 205
- Fat: 6g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 4g
Hope you love this Cinnamon Raisin Carrot Salad! I’d love to see your spin on it! Do you like my version or the classic version with mayo better? Please tag me or use #projectmealplan on social media to share your creations!
