Carrot Salad with Pineapple and Walnuts

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### 👩‍🍳 **How to Make It:**

1. **Prep the ingredients**: Grate the carrots using a box grater or food processor. Drain the pineapple well so the salad isn’t watery.

2. **Mix the base**: In a large bowl, combine the shredded carrots, pineapple, walnuts, and raisins (if using).

3. **Make the dressing**: In a small bowl, whisk together the yogurt or mayo, honey (if using), lemon juice, and salt.

4. **Toss to combine**: Pour the dressing over the carrot mixture and stir until everything is evenly coated.

5. **Chill and serve**: Refrigerate for at least 30 minutes before serving to let the flavors meld.

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### 🍽️ **How to Serve It**

This salad is fantastic on its own or as a side dish with:

* Grilled chicken or fish
* Sandwiches and wraps
* BBQ and picnic spreads
* Holiday meals (it’s a refreshing contrast to heavy dishes)

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### 🌿 **Tips & Variations**

* **Make it vegan**: Use plant-based yogurt or mayo, and maple syrup instead of honey.
* **Add crunch**: Toss in sunflower seeds or pumpkin seeds for an extra bite.
* **Switch the nuts**: Pecans or almonds work beautifully too.
* **Make it fruity**: Add chopped apples or grapes for even more freshness.

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### 🧡 **Why You’ll Love It**

This **Carrot Salad with Pineapple and Walnuts** hits the perfect balance of flavors and textures — crisp, juicy, creamy, and nutty. It’s a healthy side that feels indulgent, and it’s easy enough for everyday meals yet elegant enough for entertaining.

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