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Today I’m sharing my recipe for carrot raisin salad with pineapple. It’s full of tangy, sweet flavor from the fresh pineapple and the freshly shredded carrots give it a crunchy bite.
This recipe was definitely inspired by the Chick-fil-A version they used to offer on the menu. Since then, it’s been discontinued, but thankfully you have this recipe to fall back on. Plus, it’s a healthier version than what you’d find in the drive-thru.
Healthier Copycat Chicken-fil-A Carrot Raisin Salad
Everyone has their favorite order from Chick-fil-A, and mine used to be the carrot salad. Tangy pineapple, carrots, and raisins all tossed in a creamy dressing tasted just right on the side of a grilled chicken sandwich.
While my family doesn’t eat out often, Chick-fil-a is certainly a favorite spot for us. My kids love their nuggets and chick-fil-a sauce, and it’s where I first tried and fell in love with carrot salad.
You could say I like it enough to recreate the recipe using healthier ingredients. It took a try or two, but I finally nailed the flavor.
Ingredients
Here are the ingredients and helpful recipe notes to make this carrot raisin salad without mayo.
- peeled carrots: to achieve the right texture, we are shredding whole carrots. I don’t recommend using pre-shredded carrots; they aren’t the same.
- pineapple: you can use fresh, diced pineapple or thaw out frozen pineapple and dice it up. Just make sure to save the juice!
- fresh pineapple juice: gives the salad a sweet, tangy flavor and reduces the amount of honey needed.
- non-fat Greek yogurt: a creamy and lighter alternative to mayonnaise.
- fresh lemon juice: adds a little acidity and helps brighten the flavors.
- honey: for a touch of sweetness, about a tablespoon is all you need.
- raisins: whether you use regular raisins, golden raisins, or dried cranberries- it’s up to you! If you want them to be a little more ‘plump,’ soak them in warm water while preparing the rest of the ingredients, then drain and toss them into the salad.
How to Make Carrot Raisin Salad with Pineapple
To give this carrot salad that fine texture, you will need to grate them by hand or with a food processor. It’s an extra step compared to using pre-shredded carrots but trust me; it makes a difference in the salad’s flavor.
Here’s how to assemble this salad:
- Shred the carrots
Using a cheese grater or food processor, finely shred the carrots. Save time and shred the carrots beforehand, then store them in an airtight container for up to 4 days. - Make the dressing
In a large bowl, mix the yogurt with pineapple juice, honey, and lemon juice. - Mix it all together
Add the shredded carrots, pineapple, and raisins to the bowl and fold to combine. - Chill out
Refrigerate for at least 1 hour then serve.
If you’re making this salad ahead, refrigerate it in an airtight container for up to 3 days. The more time it sits, the more flavor the carrots and raisins soak up. So good!
Watch this tasty side dish come together in this quick recipe video!
What to Serve with Carrot Raisin Salad
Something about carrot raisin salad screams summer, but it’s great any time of year. Below are a few dishes to enjoy alongside it:
Carrot Raisin Salad with Pineapple
Watch how it’s made:
Ingredients
- 1 lb bag carrots, washed and peeled
- 1 cup fresh cubed pineapple, diced into ½-inch cubes
- 6 ounces plain non-fat Greek yogurt
- 2 tablespoons fresh pineapple juice
- 2 tablespoons lemon juice
- 1 tablespoon honey
- ⅓ cup California raisins, regular or golden
Instructions
- Finely shred the carrots with a cheese grater or in a food processor.
- In a large bowl, combine the yogurt, pineapple juice, lemon juice, and honey. Whisk until smooth.
- Add the carrots, raisins, and pineapple to the dressing and fold to combine, making sure the ingredients are evenly distributed.
- Refrigerate for up to an hour before serving.
Matt says
This recipe is fresh and delicious. I love the fact that you used Greek yogurt in it.
Ruthanne Szenasi says
So excited to find this! My 6-year-old could eat his weight in this salad when CFA was still selling it! I, however, assumed it was healthy (as I’m sure many others did, too) and am sick-to-my-stomach when I think of how much of this stuff I ate, trying to avoid the fries…not sure that was a bargain at all! Anyway, the kid of mine who loved it has since shown a sensitivity to lemons (didn’t know there was such a thing before a couple of weeks ago!) Can you make a suggestion for what to sub for that? Is it a natural preservative or does it make a significant difference in the flavor? Thanks for all you do!!
Laura Fuentes says
Ruthanne, the lemon is for flavor. If you are going to consume it immediately, omit it. So happy you found this recipe!
Jaymee Houser says
What can I sub for the honey? My pickle is just a year and we haven’t done honey yet.
Laura Fuentes says
I would substitute with maple syrup. It needs a little sweetness, otherwise, it’s quite tangy. Let me know how you all enjoy it!
SoFLMom says
It really was great!!! And you were right it lasted a couple of days, until we gobbled it all up 🙂
SoFLMom says
I made this last night because it looked so easy and I am all about easy!! I was a bit skeptical as I have never tried this at Chik Fil A but thought, what the heck, my daughter loves all the ingredients so how bad could it be?
It was SUPER easy and FAST to make!!! I made this in between making dinner last night(and I do not like to cook). I just sampled it for lunch today and was pleasantly surprised. It is quite tastey! I am looking forward to giving my 18 mo old some carrot raisin salad at dinner tonight. 🙂
Laura Fuentes says
Wow! Great going! this is one salad that can be left in the fridge for like 2-3 days and it tastes just as good. I mean, carrots are crunchy so it’s not like they get all soggied up. And the “juices” make it delish. My 13mnth old loves it too. Glad you liked it!
Tiffany Casanova says
Oooh! A new refreshed site! I love it! I like the feminine touches but it’s still all about the kids. Love this recipe! It’s a new one for me, but totally worth trying. Thx!
Autumn says
I’m very impressed with your motives desire ro feed our kids as we should. I’ve been reading your site and following for a while now but have resisted purchasing for only a few reasons. One is the amount of sugar in the meals. Although we don’t follow complete Paleo, we do try to keep the sugars low, even the natural ones. Can you tell me your beliefs in the carbohydrate consumption and how that filters into your meals?
Thanks, Autumn
Laura Fuentes says
Thank you Autumn! I have an “everything in moderation” mentality when it comes to food. I grind my own wheat and I am not afraid of carbohydrates. That said, we don’t eat starches with every meal. In this particular recipe, the honey is optional and the other sugars found are naturally occurring in the food.
Fawn Weaver says
I saw a link in your post for whole wheat cinnamon rolls so I jumped over there. Ummm…yum! I’m a sweets lovers (but also like eating healthy) so that definitely made me happy.
Laura Fuentes says
Fawn, the cinnamon rolls aren’t “healthy” per se.. but they are made with real ingredients and come out fantastic…every time. 🙂