Cranberry Salad
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.
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.
Notes
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.