12 ounces fresh cranberries, rinsed and picked through
1 cup granulated sugar
1 can (20 ounces) crushed pineapple, very well drained
3 cups plant based mini marshmallows
1 cup chopped pecans or walnuts
8 ounces whipped topping or whipped heavy cream
1 teaspoon alcohol-free vanilla extract
1 pinch of salt
Instructions
Place the fresh cranberries into a food processor and pulse until they are finely chopped but not pureed. You want small, distinct pieces that will provide texture throughout the salad.
Transfer the chopped cranberries to a large mixing bowl and stir in the granulated sugar and alcohol-free vanilla extract. Cover the bowl and let it sit in the refrigerator for at least two hours, or even overnight, to allow the sugar to draw out the juices and sweeten the tart berries.
Add the well drained crushed pineapple and the chopped pecans to the cranberry mixture. Stir everything together until the ingredients are evenly distributed.
Gently fold in the plant based mini marshmallows and the whipped topping using a spatula. Use a light hand during this step to keep the mixture airy and prevent the marshmallows from dissolving too quickly.
Cover the bowl and refrigerate the salad for at least four hours before serving. This allows the marshmallows to soften slightly and the flavors to fully meld together into a cohesive dessert salad.
