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Creamy Cranberry Salad

creamy cranberry salad - featured image

A festive, creamy fruit salad featuring tart cranberries, sweet pineapple, fluffy marshmallows, and a tangy whipped dressing. Perfect for holidays, potlucks, or as a nostalgic side dish that’s easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 12 oz fresh cranberries, rinsed and roughly chopped
  • 3/4 cup granulated sugar
  • 1 can (20 oz) pineapple tidbits, drained
  • 2 cups mini marshmallows
  • 1 cup chopped pecans or walnuts (optional)
  • 1 tub (8 oz) whipped topping, thawed
  • 1 cup Greek yogurt or sour cream
  • 1 tsp vanilla extract
  • 1 tsp orange zest (optional)

Instructions

  1. Rinse and finely chop the cranberries using a food processor or sharp knife. Add to a large mixing bowl.
  2. Sprinkle granulated sugar over the cranberries, stir well, and let sit for at least 10 minutes to soften and sweeten.
  3. Drain pineapple tidbits and add to the bowl. Toss in mini marshmallows and chopped nuts (if using). Mix gently.
  4. In a medium bowl, whisk together whipped topping, Greek yogurt or sour cream, vanilla extract, and orange zest until smooth and creamy.
  5. Pour the creamy dressing over the cranberry mixture. Use a rubber spatula to gently fold until evenly coated.
  6. Cover and refrigerate for at least 2 hours (overnight is best) to allow flavors to meld and marshmallows to soften.
  7. Serve chilled, garnished with extra orange zest, nuts, or fresh cranberries if desired.

Notes

For a nut-free version, omit the nuts or use pumpkin seeds. To make dairy-free, substitute coconut yogurt and vegan whipped topping. For less sweetness, use unsweetened pineapple and reduce sugar. Salad is best made a day ahead for optimal flavor and texture. If salad is watery after chilling, stir gently and let sit uncovered in the fridge for 30 minutes.

Nutrition

Keywords: cranberry salad, holiday side dish, creamy fruit salad, Thanksgiving, Christmas, potluck, easy dessert, gluten-free, nut-free, dairy-free option