Cranberry Salad

This creamy cranberry salad is a blend of fresh cranberries, pineapple, marshmallows, pecans, coconut and apples, all tossed in a creamy dressing. A unique and colorful salad that's perfect for the holidays!

Course Salad

Cuisine American

Prep Time 10

Cook Time 1

Chill Time 3

Total Time 11

Servings

Calories 178kcal

Author Sara Welch

Ingredients

12 ounces fresh cranberries
2/3 cup granulated sugar
1 cup chopped apple I use Granny Smith
1 cup chopped pineapple fresh or canned
1 cup miniature marshmallows
1/2 cup chopped pecans
1/4 cup shredded coconut
8 ounces frozen whipped topping thawed
fresh cranberries, apples and marshmallows for garnish optional

Instructions

Pour the cranberries into the bowl of a food processor. Pulse until the berries are coarsely chopped.
Place the cranberries and sugar in a glass or plastic bowl (do not use metal). Stir to combine.
Cover the bowl and chill for at least 3 hours.
Add the apple, pineapple, marshmallows, pecans and coconut to the bowl.
Add the whipped topping to the bowl and fold gently to combine all the ingredients. Garnish with additional cranberries, apples and marshmallows if desired, then serve.

Video

Notes

I use a food processor to chop my cranberries. You can also roughly chop them with a knife or even use a blender.
This salad can be made up to 8 hours before you plan to serve it.
It’s important to let the cranberries sit in the sugar for a few hours so that the berries have time to absorb the sugar, which helps to temper their tartness.

Nutrition