The Best Cranberry Salad
Bright, refreshing, and bursting with flavor, "The Best Cranberry Salad" is the ultimate holiday side dish that perfectly balances sweet, tart, and creamy elements. Featuring finely chopped fresh cranberries, crisp apple bites, juicy orange segments, and crunchy toasted pecans, this easy-to-make salad is tied together with the luscious creaminess of vanilla Greek yogurt. A touch of sugar enhances the natural flavors, while optional mini marshmallows add a playful twist for those with a sweet tooth. Ready in just 20 minutes with no cooking required, this vibrant cranberry salad is as beautiful as it is delicious. Ideal for Thanksgiving, Christmas, or any gathering, it’s a festive, versatile offering that's sure to impress. Garnish with fresh mint for a stunning finish!
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Recipe Information
Ingredients
- 12 ounces fresh cranberries
- 1 large apple (Granny Smith or Honeycrisp)
- 1 large orange
- 1 cup granulated sugar
- 0.5 cup pecans
- 0.5 cup vanilla Greek yogurt
- 0.5 cup mini marshmallows (optional)
- 2 sprigs mint leaves (optional, for garnish)
Instructions
Rinse the fresh cranberries under cold water and drain well. Pat them dry with a clean kitchen towel.
Add the cranberries to a food processor and pulse until they are finely chopped. Be careful not to over-process; you want small pieces, not a puree.
Transfer the chopped cranberries to a bowl and stir in the granulated sugar. Mix well to coat the cranberries evenly. Let this mixture sit for 10 minutes to macerate, allowing the cranberries to release their juices.
While the cranberries are macerating, core and dice the apple into small, bite-sized pieces. Leave the skin on for added color and texture.
Zest the orange using a fine grater, then peel it and chop the orange segments into small chunks. Be sure to remove any seeds.
Coarsely chop the pecans and set aside. For extra flavor, you can toast the pecans in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant.
Combine the macerated cranberries, diced apple, chopped orange, and pecans in a large mixing bowl. Gently fold everything together.
Add the vanilla Greek yogurt to the bowl and stir until all the fruit is evenly coated. If you enjoy a bit of sweetness and texture, fold in the mini marshmallows at this step.
Taste the salad and adjust sweetness if necessary by adding a small amount of sugar or a drizzle of honey.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Before serving, give the salad a gentle stir. Garnish with a few mint leaves if desired for an elegant presentation.
Nutrition Facts
Calories |
1539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 36 mg | 2% | |
| Total Carbohydrate | 317.5 g | 115% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 267.9 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 979 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
