Begin by grating 2 to 3 medium carrots using a box grater or a food processor.

Core and dice 2 crisp apples and add them to the bowl with grated carrots.

Finely shred about 1 cup of red cabbage and add it along with dried fruit to the mixing bowl.

Chop 1/4 cup of walnuts or pecans and a handful of fresh parsley, then fold into the salad.

In a separate bowl, whisk together 1/2 cup of plain Greek yogurt, 2 tablespoons of mayonnaise, 1/4 cup of fresh orange juice, juice of 1/2 a lemon, and 1 to 2 tablespoons of honey. Season with salt and pepper.

Pour the dressing over the salad mixture and gently toss to coat.

Taste the salad and adjust seasoning as preferred.

Cover the mixing bowl and refrigerate for about 15 minutes.

Once chilled, stir the salad gently before serving and garnish with extra chopped parsley or nuts.