Name: Cranberry Salad
Total time: 15 min
Ingredients: Fresh cranberries (2 cups): These bring that tangy bite that makes this salad so refreshing. Make sure to use fresh cranberries—frozen ones tend to get mushy when thawed, and we want that perfect crunch!; Pineapple chunks (1 cup): Adds sweetness and juiciness, balancing out the tartness of the cranberries.; Cream cheese (8 oz, softened): The base for our creamy dressing. It gives the salad a velvety smooth texture that’s simply irresistible.; Whipped topping (1 cup): This lightens up the dressing and gives it that fluffy texture that complements the tartness of the fruit.; Sugar (1/4 cup): Just a little bit of sweetness to help balance out the tangy cranberries.; Chopped pecans (1/4 cup, optional): Adds a nice crunch and a touch of nuttiness that enhances the salad’s flavor profile.

Ingredients

Fresh cranberries (2 cups): These bring that tangy bite that makes this salad so refreshing. Make sure to use fresh cranberries—frozen ones tend to get mushy when thawed, and we want that perfect crunch!
Pineapple chunks (1 cup): Adds sweetness and juiciness, balancing out the tartness of the cranberries.
Cream cheese (8 oz, softened): The base for our creamy dressing. It gives the salad a velvety smooth texture that’s simply irresistible.
Whipped topping (1 cup): This lightens up the dressing and gives it that fluffy texture that complements the tartness of the fruit.
Sugar (1/4 cup): Just a little bit of sweetness to help balance out the tangy cranberries.
Chopped pecans (1/4 cup, optional): Adds a nice crunch and a touch of nuttiness that enhances the salad’s flavor profile.

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Instructions

Prepare the cranberries:
Start by rinsing the fresh cranberries under cold water. You’ll want to pick through them and discard any that look mushy or spoiled. Once they’re clean, it’s time to break them down into smaller pieces. If you don’t have a food processor, you can chop them by hand, but I love using a food processor for a more even texture. Pulse the cranberries a few times until they’re finely chopped but still have a bit of texture.
Mix the pineapple and cranberries:
In a large bowl, combine the chopped cranberries and the pineapple chunks. Make sure to drain the pineapple well before adding it in—excess moisture can make the salad watery. Stir them together until well mixed. The bright red of the cranberries and the golden pineapple are such a beautiful combination!
Make the creamy dressing:
In a separate bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy. This is where the magic happens. Add the whipped topping and sugar to the cream cheese, and mix until everything is well combined. The cream cheese adds richness, while the whipped topping lightens it up and gives the dressing a fluffy, cloud-like texture.
Combine everything:
Gently fold the creamy dressing into the cranberry-pineapple mixture. Take your time here—mix it carefully so the salad remains fluffy. The goal is to coat the fruit evenly without deflating the whipped topping too much.
Chill the salad:
After you’ve combined everything, cover the salad with plastic wrap or a lid and place it in the fridge for at least 2 hours. The chill time allows all the flavors to meld together beautifully. If you’re making it ahead of time, it’ll keep in the fridge for up to 24 hours!
Add the finishing touches:
Before serving, sprinkle the top of the salad with chopped pecans if you’re using them. They’ll add a lovely crunch and a bit of warmth to the salad.

Nutrition

Serving Size: 10
Calories: 180
Fat: 8g
Carbohydrates: 30g
Fiber: 3g
Protein: 3g