Holiday Cranberry Salad

Holiday Cranberry Salad

Holiday Cranberry Salad

Like a beautiful bouquet of flowers, made up of specifically chosen varieties each adding some unique element to the total effect, this salad brings together specially chosen fruits of the holiday season to create a beautiful centerpiece for your table.  And everyone loves it!  I’ve been making this salad for over twenty-five years because it adds such beauty, nutritional value, color and flavor variety to our holiday meals.  It is a must-have!

I chose a red and green palette which includes sweetened fresh cranberries, red and green apples, red and green grapes, kiwi and pomegranate seeds.  Each fruit provides a unique contrast in shape, color and flavor filled with antioxidant abundance.  I top it with a lively blend of light whipped topping, vanilla Greek yogurt and cinnamon-sugar.

I’m always looking for help in the kitchen during the holidays.  Here’s a dish the kids can help create.  Let them cut the grapes, apples and kiwis then layer them or toss them all together in a clear bowl or serving dish.  They can blend the topping, arrange the kiwis and pomegranate seeds on top.  I promise this salad will be big hit and everyone will be begging for it year after year.

NOTE:  Fresh cranberries are very tart and require 8 hours of soaking in sugar, so plan ahead!  The night before, I process the cranberries, add the sugar and let them soak overnight.  Then I drain them the next morning and prepare the salad.

Holiday Cranberry Salad

Total Time: 8 hours, 20 minutes

Yield: 8 servings

  • Holiday Cranberry Salad
  • 1 (12-ounce) package fresh or frozen cranberries
  • 1 cup sugar
  • 1/2 pound each green and red seedless grapes, halved
  • 1 cup each cubed Red Delicious and Granny Smith apple (or other varieties of your choice)
  • 1 cup nondairy light whipped topping
  • 1 cup light vanilla Greek yogurt (I like Dannon Light 'n Fit)
  • 2 Tbsp cinnamon-sugar (combine 1 1/2 Tbsp sugar with 2 tsp cinnamon)
  • 1/2 cup sliced kiwi fruit
  • 1/4 cup pomegranate seeds
  1. Rinse cranberries under water. Place cranberries in a container of a food processor fitted with a metal blade. Cover and process until coarsely chopped. Transfer cranberries to a medium bowl. Add sugar, stirring to coat the cranberries. Cover and chill for at least 8 hours. (see Note below)
  2. Place cranberries in a strainer and place over a small bowl for at least 1 hour to let liquid drain. Discard liquid.
  3. Combine or layer grapes, apples and drained cranberries in a glass bowl.
  4. Combine whipped topping, yogurt and cinnamon-sugar in a small bowl. Spread over layered fruit. Top with sliced kiwi and pomegranate seeds. Chill until ready to serve.


Fresh cranberries are very tart and require 8 hours of soaking in sugar, so plan ahead! The night before, I process the cranberries, add the sugar and let them soak overnight. Then I drain them the next morning.

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