Fresh Cranberry Salad
This Fresh Cranberry Salad is bright, tangy, and beautifully refreshing — a nostalgic mix of cranberries, apple, pineapple, and pecans, all folded into a creamy yogurt dressing. It’s quick to make, endlessly versatile, and perfect for holidays or everyday meals.
Equipment
- Food processor
- Mixing Bowl
Ingredients
Main Ingredients
- 2 cups fresh cranberries rinsed and dried
- 1 crisp apple Honeycrisp or Fuji, diced
- 0.5 cup crushed pineapple drained
- 0.5 cup chopped pecans toasted if desired
- 0.5 cup celery finely diced
- 0.5 cup sugar or honey to taste
- 1 orange zest and juice
- 0.5 cup Greek yogurt or whipped cream for creamy texture
- pinch of salt to enhance flavor
- fresh mint or parsley optional, for garnish
Instructions
- Rinse and dry the cranberries. Pulse them in a food processor until finely chopped, but not mushy.
- Transfer the chopped cranberries to a bowl. Stir in sugar or honey. Let the mixture rest for 30 minutes to soften and release juices.
- While cranberries rest, dice the apple, celery, and chop the pecans. Drain the pineapple well.
- Zest and juice the orange, then add both to the cranberry mixture along with apple, celery, pineapple, pecans, and a pinch of salt.
- Stir in Greek yogurt (or whipped cream) until everything is evenly coated. Taste and adjust sweetness or citrus if desired.
- Chill the salad in the refrigerator for at least 1 hour before serving. Garnish with fresh mint or parsley if using.
Notes
This salad is perfect for holiday meals, light lunches, or healthy sides. It gets better as it sits — just add nuts right before serving for crunch. To make it vegan or dairy-free, use coconut yogurt or a plant-based cream alternative.
Nutrition
Calories: 210kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 1gCholesterol: 2mgSodium: 40mgPotassium: 210mgFiber: 4gSugar: 20gVitamin A: 150IUVitamin C: 16mgCalcium: 40mgIron: 0.8mg
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