15-Minute Cranberry Pear Salad
A bright, textured salad combining tart cranberries, sweet pears, and toasted pecans, bound with a tangy raspberry-mayo dressing. The cranberries soften during chilling while staying distinct from the fresh fruit. Serve as a side dish at holiday meals or alongside roasted poultry, or as a light dessert salad. This version balances sweetness with tartness and adds pecans for crunch, making it more substantial than simple fruit combinations.
Ingredients
- 8 cup fresh or frozen cranberries, plump and vibrant
- 2 cup fresh pineapple
- 1 cup toasted pecans, chopped
- 2 cup Bartlett pears, peeled and chopped
- 1 ½ cup fresh orange juice
- 1 cup celery stalks
- 1 cup light brown sugar, lightly packed
- mayonnaise
- raspberry juicecranberry juice1:1juice
maintains tartness
Instructions
- 1
Pulse cranberries and celery in a food processor until finely chopped.
- 2
Transfer to a bowl and mix brown sugar, orange juice, and pineapple until well combined.
- 3
Cover and refrigerate for at least one hour or overnight to soften cranberries and blend flavors.
- 4
Stir in chopped pears and toasted pecans.
- 5
In a separate bowl, whisk mayonnaise and raspberry juice until smooth.
- 6
Pour dressing over salad and gently stir to coat.
- 7
Serve immediately or refrigerate.
Tips
Chill the salad for at least one hour before adding pears and pecans to prevent browning and allow cranberries to soften.
Toast pecans lightly in a dry skillet before chopping to deepen their flavor and improve texture contrast.
Make the dressing just before serving to keep the salad from becoming soggy.
Good to Know
Cover and refrigerate in an airtight container for up to 3 days. The salad firms slightly as it sits but remains palatable.
Prepare through step 3 and refrigerate overnight. Add pears, pecans, and dressing within 2 hours of serving.
Serve chilled as a side with roasted turkey, ham, or chicken, or as a light dessert salad after heavy meals.
Common Mistakes
Do not add pears until after chilling to avoid browning.
Do not mix in dressing until just before serving to prevent sogginess.
Substitutions
Dairy-Free Swaps
General Alternatives
maintains tartness
FAQ
Can I make this salad ahead?
Yes. Prepare the cranberry base through chilling, then cover and refrigerate up to overnight. Add pears, pecans, and dressing within two hours of serving to maintain texture and prevent browning.
What if I don't have fresh cranberries?
Frozen cranberries work equally well and often require less chopping. Thaw them slightly before pulsing if they are very hard. Avoid pre-packaged cranberry sauce as it is already sweetened.
How long does the salad keep?
Refrigerate in an airtight container for up to three days. The salad firms as it sits but remains fresh. Discard if it develops off odors or visible mold.