cranberry salad
This vibrant and refreshing cranberry salad combines tart cranberries, crunchy nuts, and a sweet dressing for an enjoyable side dish that complements any meal. It's ideal for holiday gatherings or as a delightful addition to your everyday meals.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 small saucepan
- 1 serving dish
Ingredients
- 2 cups fresh cranberries
- ½ cup granulated sugar
- 1 cup chopped walnuts or pecans Substitute with sunflower seeds for a nut-free option.
- 1 cup chopped celery
- 1 cup chopped apples About 1 large apple.
- ¼ cup red onion, finely chopped
- ½ cup mayonnaise
- 1 tablespoon apple cider vinegar
- to taste salt
- to taste pepper
Instructions
- Rinse and sort the fresh cranberries, discarding any that are bruised or soft. Place cranberries in a small saucepan with ½ cup of water and add granulated sugar. Bring to a boil over medium heat and cook for about 5 minutes, or until the cranberries begin to pop. Remove from heat and let cool.
- In a mixing bowl, combine the chopped walnuts or pecans, chopped celery, chopped apples, and finely chopped red onion.
- In another bowl, whisk together the mayonnaise and apple cider vinegar. Pour this dressing over the chopped ingredients and stir until everything is well combined.
- Add the cooled cranberry mixture to the bowl and gently fold it into the other ingredients. Season with salt and pepper to taste.
- Transfer the salad to a serving dish and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve the cranberry salad chilled as a side dish for your meal.
Notes
You can substitute the nuts with sunflower seeds for a nut-free option.
Feel free to add other fruits like pineapple or grapes for added sweetness and texture.
This salad can be made a day in advance for convenience.