2 cups diced crisp apples, such as Honeycrisp or Gala
1/2 cup chopped pecans or walnuts
1 cup mini marshmallows (plant-based or fish-based)
1 teaspoon alcohol-free vanilla extract
1 cup whipped cream or whipped topping
Instructions
In a food processor, pulse the fresh cranberries until they are finely chopped but not pureed. Transfer the chopped cranberries to a medium bowl and stir in the sugar and alcohol-free vanilla extract. Let this mixture sit for at least 30 minutes, or even overnight in the refrigerator, to allow the sugar to macerate the berries and soften their tartness.
Once the cranberries have sweetened, add the well-drained crushed pineapple and the diced apples to the bowl. It is important to drain the pineapple thoroughly to ensure the salad does not become too watery. Toss everything together until the fruit is evenly distributed.
Gently fold in the chopped pecans and the mini marshmallows. These ingredients add a wonderful crunch and a soft, pillowy sweetness that makes the salad feel like a true Christmas treat.
Fold in the whipped cream until the fruit is completely coated and the mixture is light and fluffy. Cover the bowl and refrigerate for at least one hour before serving. This chilling time allows the flavors to meld together and the marshmallows to soften slightly.
