Go Back
+ servings
A plate of food with a slice of cake on a table, with Bun and Salad

Cranberry Salad

Sweet, tart, and perfect for serving at your next holiday dinner!
Course Salad
Cuisine American
Keyword easy side dish recipes, easy Thanksgiving recipes
Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Servings 12
Calories 168kcal


  • 12 ounces fresh cranberries
  • ¾ cup sugar
  • 1 medium tart apple, chopped
  • 8 ounces canned crushed pineapple
  • 1 cup mini marshmallows
  • ½ cup chopped pecans
  • 8 ounces frozen whipped topping, thawed


  • Add the cranberries to a food processor or blender and process until finely chopped.
  • Add the cranberries to a large glass mixing bowl along with the sugar. Toss to coat.
  • Cover the bowl and refrigerate for 2 hours.
  • Add the apple, pineapple, marshmallows, pecans, and whipped topping to the bowl with the cranberries and stir well to combine.
  • Serve immediately or store in the refrigerator, tightly covered, for up to 3 days.



You may substitute homemade whipped cream for the Cool Whip, but the salad will not keep as well. 


Serving: 1 | Calories: 168kcal | Carbohydrates: 29g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 18mg | Potassium: 101mg | Fiber: 2g | Sugar: 25g | Vitamin A: 49IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 1mg