Cranberry Apple Salad

A spatula resting in a large white bowl of a cranberry apple salad with oranges and walnuts.

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5 from 1 vote

Cranberry apple salad is fresh and colorful and bursting with bright cranberry, apple, orange and pineapple flavors!

Prep Time20

Total Time20

Yield: 8 -10 servings

Ingredients

1 (12-oz) bag fresh cranberries
2 seedless oranges, peeled
4 red apples (such as Fuji, Pink Lady, Gala or Honey Crisp, or a mix)
2 green Granny Smith apples
1 (20 oz) can crushed pineapple, well drained
1 cup walnuts or pecans, chopped
1 ½ tablespoons lemon juice, from ½ lemon
⅓ cup granulated white sugar (see notes)

Instructions

Rinse and pick over the cranberries for stems and any ruined ones. Run the cranberries through the food processor using the slicing blade. Dump into a very large bowl. Very large.
Peel and cut oranges into pieces and run through the food processor next, still using the slicing blade. Add to bowl.
Core and cut up apples (no need to peel), then run them through the food processor, still using the slicing blade. Work in batches. Add the shredded apples to the bowl.
Squeeze the lemon juice over the fruit and mix thoroughly with a spoon to prevent browning.
Add the crushed pineapple, chopped walnuts and sugar to the bowl. Stir to combine with the fruit and get everything well mixed.
Cover and refrigerate for at least an hour before serving so the flavors can meld together. Stir well before serving.

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Notes

Cranberries: We're using fresh cranberries, not dried cranberries, in this fresh fruit salad. You can get them in the produce section of the grocery store when they are in season and can often find them in the freezer section other times of year. Just be sure to thaw first if they are frozen.

Oranges: Regular naval oranges are great here. My aunt leaves some of the peel on to shred when making this recipe, but I prefer it without. Either way is fine.

Apples: You need TWO different kinds of apples. I prefer green Granny Smith for the tart option and then choose your favorite red, sweet apple, such as Fuji, Gala, Pink Lady or Honey Crisp.

Nuts: Either walnuts or pecans work great here. You can roughly chop them or use the food processor to give them a little pulse. I love the flavor and texture they add, but if you must omit for a nut allergy, that's fine too.

Sugar: I use ⅓ cup of regular white granulated sugar for this recipe and find it is plenty sweet. It will, however, depend a bit on your apples. Feel free to add more sugar, if needed, to get it to your desired sweetness level.

Storing: This salad will keep, covered, in the refrigerator for up to 5-7 days. Stir well before serving as the liquids will have settled to the bottom.

Nutrition

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