Christmas Cranberry Apple Salad
A festive holiday salad combining tart cranberries, crisp apples, crunchy pecans, and creamy dressing. Perfect for Christmas gatherings and potlucks with vibrant colors and fresh flavors.
Ingredients
- 2 cups fresh cranberries (finely chopped)
- 3 medium apples
- 1 tablespoon lemon juice (diced)
- 2 celery stalks (thinly sliced)
- 1 cup pecans (toasted and chopped)
- 2 cups mini marshmallows
- 8 ounces whipped topping Cool Whip
- 1/4 cup granulated sugar (optional)
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Chop cranberries into small pieces using a food processor or a knife until they look like tiny bits of red goodness.
- Cut apples into small cubes and keep the peel on, then mix with lemon juice right away to stop browning.
- Slice celery into thin little pieces so every bite has the same nice crunch throughout your yummy salad.
- Toast pecans in a dry pan on medium heat for 4 minutes until they smell nutty, then let cool completely.
- Mix cranberries, apples, celery, pecans, and marshmallows in a big bowl and stir gently so nothing gets squished up.
- Add whipped topping and fold it in slowly until everything looks creamy and fluffy and totally coated throughout.
- Sprinkle chopped parsley on top if using for extra color, then cover the bowl and put it in the fridge.
- Refrigerate for 2 hours minimum so all flavors blend together perfectly before serving and enjoy your festive salad.
Notes
- Fresh cranberries can swap with dried cranberries if you want a sweeter taste instead of tart, tangy flavor.
- Add pecans right before serving if making early, so they stay super crunchy and don't get soft.
- Keep leftovers in a sealed container in the fridge for 3 days max, though it tastes best when fresh.
- For a dairy-free swap, whipped topping with coconut cream, and grab dairy-free marshmallows at health stores for this.
- Make it sweeter by adding sugar to cranberries if they taste too tart for you or your family.