Carrot Cranberry Summer Salad

4 large carrots, peeled and coarsely grated (approx. 5 cups)
1/2 cup pumpkin seed
1/2 cup chopped walnuts
2 medium apples, cored and cubed
1/2 cup cranberries
1 Tbsp olive oil
1 Tbsp lemon juice
1/4 cup mayonaise (or veganaise)

Optional: 1/4 tsp salt
pepper

Directions:

Add all ingredients to a large bowl and stir gently until well mixed. Serve immediately, or refrigerate until you are ready to serve. Store left-overs in the fridge, and eat within 12 hours – great for breakfast!