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–+ servings
Cranberry Salad topped with fresh cranberries and apples.
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5 from 8 votes

Cranberry Salad Recipe

Cranberry Salad is a sweet, creamy holiday side dish with fresh cranberries, pineapple, marshmallows, apples, whipped cream, and walnuts.
Prep Time15 minutes
Chill1 hour
Total Time1 hour 15 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 12
Author: Kristyn Merkley

Ingredients

  • 3 cups fresh cranberries chopped
  • 1 (20-ounce) can unsweetened crushed pineapple, drained
  • 2 cups miniature marshmallows
  • 1 medium apple, chopped
  • ⅔ cup sugar
  • ⅛ teaspoon salt
  • 2 cups heavy whipping cream
  • ¼ cup chopped walnuts

Instructions

  • In a large bowl, mix chopped cranberries, crushed pineapple, mini marshmallows, apple, sugar, and salt.
  • In another medium bowl, make whipped cream by beating whipping cream until stiff peaks form.
  • Fold whipped cream and chopped walnuts into the cranberry mixture.
  • Refrigerate for at least 1 hour before serving.

Notes

Recipe Tips.
  • Chop the cranberries finely so their tart flavor spreads evenly through the salad.
  • Drain the pineapple well so the salad stays creamy instead of watery.
  • Beat the heavy cream to stiff peaks so the salad holds its fluffy texture.
  • Fold the whipped cream in gently so it stays light.
  • Make-ahead tip: refrigerate the salad for at least 1 hour before serving, or make it several hours ahead for the best flavor.
Make ahead of time. Make this Cranberry Fluff Salad up to 8 hours before serving. 
Store. Keep it in an airtight container in the fridge. Leftovers should also be stored in the fridge for 2-3 days.

Nutrition

Calories: 240kcal | Carbohydrates: 24g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 42mg | Potassium: 85mg | Fiber: 1g | Sugar: 20g | Vitamin A: 607IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 0.2mg