Healthy Eating for Your Active Lifestyle

Carrot, cranberry & Gouda salad

Recipe details

Servings: 6
Time: Under 30 minutes

Carrot salad can be made ahead of time and stored in the refrigerator. Add the walnuts just before serving so they retain their crunchiness.


  • 1/2 cup (125 mL) walnut halves
  • 3 tbsp (45 mL) walnut oil
  • 3 tbsp (45 mL) white wine vinegar or cider vinegar
  • 6 – 8 medium carrots, peeled and julienned
  • 5 oz (150 g) Canadian Gouda, cut into small cubes
  • 1/2 cup (125 mL) dried cranberries
  • 1/4 cup (60 mL) fresh chives, chopped
  • Salt and freshly ground pepper


  1. Preheat oven to 375°F (190°C).
  2. Spread out walnuts in an ovenproof dish and toast for 10 min. Remove from the oven and let cool.
  3. In a large bowl, mix oil with vinegar.
  4. Add walnuts and remaining ingredients. Season with salt and pepper, and serve.


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Carrot, cranberry & Gouda salad

Dairy Farmers of Canada

Nutrition Information

per serving

Calories 297
Protein 25 g
Carbohydrate 25 g
Fat 20 g
Fibre 4.7 g
Sodium 316 mg
Calcium 227 mg