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Prep Time
- Preparation Time: 15 minutes
- Chilling Time: 1 hour
- Total Time: 1 hour 15 minutes
Equipment
- Food processor or blender
- Mixing bowls
- Spoon or spatula
- Serving dish
- Refrigerator
Ingredients
- 2 cups fresh or frozen cranberries
- 1 cup pineapple chunks (drained)
- 1 apple, chopped
- ½ cup chopped walnuts or pecans
- ½ cup sugar
- 1 cup whipped topping (like Cool Whip)
- 1 cup mini marshmallows (optional)
Ingredient Notes
- Cranberries: Fresh cranberries give the best texture, but frozen ones work well too — just thaw before using.
- Sweetness: Adjust sugar to your taste; cranberries can be quite tart.
- Nuts: Add crunch and balance the sweetness — pecans are classic.
- Whipped topping: Makes the salad light and creamy.
Instructions
- Chop the Cranberries:
Add cranberries to a food processor and pulse until finely chopped (do not puree).
- Mix with Sugar:
Transfer to a bowl and stir in sugar. Let sit for 30 minutes to allow the cranberries to release their juices.
- Add Fruits and Nuts:
Mix in chopped apple, pineapple chunks, and nuts. Stir well to combine.
- Fold in Whipped Topping:
Gently fold in the whipped topping and mini marshmallows (if using) until fully coated.
- Chill and Serve:
Cover and refrigerate for at least 1 hour before serving. Serve cold.
Nutrition Facts (Per Serving)
- Calories: 190
- Fat: 8g
- Carbohydrates: 28g
- Sugar: 22g
- Protein: 2g
Tips and Variations
- Make Ahead: Prepare a day in advance for deeper flavor.
- Healthier Version: Use Greek yogurt instead of whipped topping for a lighter salad.
- Holiday Touch: Add orange zest or a splash of orange juice for brightness.
- No Nuts: Skip nuts if you prefer a smoother texture.
