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A bright, tangy cranberry salad that doubles as a holiday dish or everyday side dish—this easy recipe blends tart berries, sweet honey, crunchy nuts, and juicy fruit into one irresistible festive salad.
Why You’ll Love This Recipe
- No oven needed—free up kitchen space for the roast.
- Ready in under 20 minutes (plus chill time).
- Perfect holiday dish or casual side dish any time of year.
- Bursts of vitamin C—47 mg per cup, per USDA.
- Family-friendly—kids adore the mini marshmallows (optional).
- Easily scaled for a crowd, potluck, or intimate dinner.
- Gluten-free, and can be dairy-free with simple tweaks.
- Uses pantry staples and seasonal fruit for budget-friendly flavor.
- Vibrant colors make it a standout festive salad on any table.
Ingredients
- 12 oz fresh cranberries (Ocean Spray or your local farm)
- 1/3 cup granulated sugar (C&H or organic)
- 2 Tbsp freshly squeezed orange juice (about ½ orange)
- 1 Tbsp honey (raw honey adds depth)
- 1 medium apple, cored and diced (Granny Smith or Honeycrisp)
- ½ cup chopped walnuts, toasted (substitute pecans or almonds)
- ½ cup mini marshmallows (optional; omit for vegan)
- 1 tsp orange zest (from organic orange)
- Pinch of salt (balances sweetness)
- Optional toss-in: ¼ cup pomegranate seeds for extra pop
Directions
- Prepare the berries
Rinse cranberries and pat dry—moist berries can dilute your dressing. - Pulse sugar and cranberries
In a food processor, pulse berries + sugar 6–8 times until bits are pea-sized. You want texture, not puree. - Add juice, honey & zest
Pour in orange juice, honey, zest, and a pinch of salt. Pulse twice more so dressing coats all bits—if it’s too thick, drizzle 1 tsp water. - Fold in mix-ins
Transfer to a bowl. Gently stir in diced apple, toasted walnuts, and marshmallows with a rubber spatula until evenly distributed. - Chill for flavor
Cover and refrigerate at least 1 hour (up to 6 hours) so flavors marry and salad firms up nicely. - Garnish & serve
Stir briefly, then transfer to a serving dish. Top with pomegranate seeds or fresh mint sprigs for a festive finish.
Servings & Timing
- Yield: Serves 8–10 as a side dish
- Prep Time: 15 minutes
- Chill Time: 1 hour (or up to 6 hours)
- Total Time: About 1 hour 15 minutes
Variations
- Pineapple Twist: Swap orange juice for pineapple juice for tropical flair.
- Maple Flair: Use 2 Tbsp pure maple syrup instead of honey.
- Warm Spice: Stir in ¼ tsp ground ginger or cinnamon for cozy depth.
- Green Boost: Fold in 1 cup baby spinach or finely shredded kale.
- Seed Swap: Replace walnuts with ¼ cup sunflower seeds for nut-free crunch.
- Creamy Drizzle: Blend in ½ cup vanilla yogurt before chilling for a creamier fruit salad.
Storage & Reheating
Store in an airtight container in the fridge for up to 3 days. No reheating needed—just give it a gentle stir before serving. Freezing is possible (up to 1 month), but texture softens after thawing.
FAQs
Q: Can I use dried cranberries?
A: Yes—soak them in warm water for 10 minutes, drain, then reduce sugar by half to avoid extra sweetness.
Q: Is this vegan-friendly?
A: Simply omit mini marshmallows or swap for vegan ones, and use agave/maple syrup instead of honey.
Q: Can I prepare it a day ahead?
A: Absolutely—flavors deepen nicely, making it even tastier the next day.
Q: My salad is too tart—help!
A: Stir in an extra teaspoon of honey or sugar, tasting until it suits your palate.
Q: I don’t own a food processor—now what?
A: Finely chop cranberries by hand or use a blender in small batches; it works just fine.
Q: Does this pair well with savory mains?
A: Yes—the tart-sweet balance cuts through rich dishes like baked ham or roast beef.
Q: Can I add more fruit?
A: Of course—pears, grapes, or mandarin segments weave in extra color and flavor.
Q: What’s the nutritional impact?
A: One ½-cup serving: ~150 calories, 5 g fiber, 10 g sugar, plus a vitamin C boost.
Conclusion
This easy cranberry salad is a festive side dish that brightens any table—no oven required and endless ways to customize. Give it a try at your next gathering, then drop a comment below or share a photo! For more holiday dishes, take a peek at my Apple Cinnamon Bread or Roast Veggie Medley recipes. Enjoy!
Cranberry Salad
Ingredients
- 12 oz fresh cranberries Ocean Spray or your local farm
- 1/3 cup granulated sugar C&H or organic
- 2 Tbsp freshly squeezed orange juice about ½ orange
- 1 Tbsp honey raw honey adds depth
- 1 medium apple cored and diced (Granny Smith or Honeycrisp)
- ½ cup chopped walnuts toasted (substitute pecans or almonds)
- ½ cup mini marshmallows optional; omit for vegan
- 1 tsp orange zest from organic orange
- Pinch salt balances sweetness
- ¼ cup pomegranate seeds optional toss-in for extra pop
Instructions
- Rinse cranberries and pat dry—moist berries can dilute your dressing.
- In a food processor, pulse berries + sugar 6–8 times until bits are pea-sized. You want texture, not puree.
- Pour in orange juice, honey, zest, and a pinch of salt. Pulse twice more so dressing coats all bits—if it’s too thick, drizzle 1 tsp water.
- Transfer to a bowl. Gently stir in diced apple, toasted walnuts, and marshmallows with a rubber spatula until evenly distributed.
- Cover and refrigerate at least 1 hour (up to 6 hours) so flavors marry and salad firms up nicely.
- Stir briefly, then transfer to a serving dish. Top with pomegranate seeds or fresh mint sprigs for a festive finish.
