Martha Stewart Cranberry Salad Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 31, 2026

Martha Stewart cranberry salad is a bright, jewel-toned side that balances tart fresh cranberries with sweet apple, crisp celery, and toasted pecans. Each bite is juicy and crunchy at once, and a light honey-orange dressing ties it all together without weighing anything down. This version is inspired by Martha Stewart’s classic holiday entertaining style, and it stays simple enough to make any day of the week.

You need 25 minutes total, most of it hands-on chopping, and no oven time beyond toasting the pecans. The salad holds beautifully in the fridge, so it fits a busy weeknight dinner, a holiday table, or a potluck where you want something fresh next to the heavier dishes. I like to make it early in the day and stir it right before serving.

Why This Martha Stewart Cranberry Salad Works

The key move is pulsing the cranberries just until coarsely chopped. Stop at 8 to 10 one-second pulses, because a food processor will puree them fast and turn the salad into a wet mash. Chopped by hand with a chef’s knife works just as well if you want more control.

Honey and a little sugar soften the cranberry’s sharp edge, while orange and lemon juice keep the flavor bright. Toasted pecans add a nutty crunch that contrasts the juicy fruit and crisp celery, so the texture stays interesting from the first bite to the last.

What You’ll Love About It

• Quick to make — Twenty-five minutes start to finish, with no cooking required beyond toasting nuts.
• Bright and balanced — Tart, sweet, and crunchy all at once, never heavy or cloying.
• Makes ahead — It holds in the fridge for hours and tastes even better after resting.
• Crowd friendly — Serves 8 and pairs with almost any main dish on the table.

Ingredients

Use firm, crisp apples and fresh cranberries for the best texture and flavor.

• 1 pound (454g) fresh cranberries — picked over and rinsed.
• 2 medium crisp apples (such as Honeycrisp) — cored and cut into 1/4-inch (6mm) dice.
• 3 medium celery stalks — finely chopped (about 1 cup/120g).
• 1/2 cup (60g) pecans — toasted and coarsely chopped.
• 1/4 cup (60ml) fresh orange juice — from 1 large orange.
• 2 tablespoons (30ml) fresh lemon juice
• 1/4 cup (85g) honey
• 2 tablespoons (25g) granulated sugar
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground cinnamon

Equipment

• Food processor — or a chef’s knife and cutting board for hand chopping.
• Large mixing bowl — big enough to fold everything without spilling.
• Small bowl — or a glass measuring cup for whisking the dressing.
• Whisk — to dissolve the honey and sugar completely.
• Rubber spatula — for folding the salad gently.
• Dry skillet — for toasting the pecans on the stovetop.
• Chef’s knife and board — for dicing the apples and celery.

How to Make Martha Stewart Cranberry Salad

Step 1: Chop the Cranberries

Pulse the 1 pound (454g) of rinsed cranberries in a food processor until coarsely chopped, about 8 to 10 one-second pulses. Do not puree them, or the salad will turn mushy; you want visible pieces, roughly pea-sized. Transfer the chopped cranberries to a large bowl, or chop them by hand with a chef’s knife if you prefer.

Step 2: Combine the Fruit and Nuts

Add the 2 diced apples, 3 finely chopped celery stalks, and 1/2 cup (60g) toasted pecans to the bowl with the cranberries. Toss gently with a spoon or spatula to combine, keeping the pieces intact. The apples should stay crisp and hold their shape.

Step 3: Whisk the Dressing

In a small bowl or glass measuring cup, whisk together the 1/4 cup (60ml) orange juice, 2 tablespoons (30ml) lemon juice, 1/4 cup (85g) honey, 2 tablespoons (25g) sugar, 1/4 teaspoon kosher salt, and 1/8 teaspoon cinnamon. Keep whisking until the honey and sugar dissolve completely and the mixture looks smooth, not grainy.

Step 4: Fold and Taste

Pour the dressing over the cranberry mixture and fold with a rubber spatula until everything is evenly coated. Taste and add a pinch more salt if needed; the salad should read tart, sweet, and bright all at once. Don’t stir too hard here, or the apples and celery will break down.

Step 5: Chill to Meld

Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, so the flavors meld and the cranberries soften slightly. Stir well before serving to redistribute the dressing that settles at the bottom.

Step 6: Serve Chilled

Serve the salad chilled, garnished with extra toasted pecans if you like. It looks best spooned into a shallow serving bowl so the colors show. Keep any extra pecans on the side for people who want more crunch.

What to Serve With It

• Roast turkey — Its rich pan juices balance the tart cranberry beautifully.
• Roast beef — A savory main that pairs well with the honey dressing.
• Roasted chicken — Simple weeknight protein that lets the salad shine.
• Mashed potatoes — A creamy side that rounds out the holiday plate.

Tips for the Best Results

• Toast the pecans — A dry skillet over medium heat for 4 to 5 minutes brings out their flavor.
• Dice evenly — Uniform 1/4-inch (6mm) pieces keep the texture consistent in every bite.
• Use fresh juice — Squeeze the orange and lemon yourself for brighter flavor than bottled.
• Chill the fruit — Cold cranberries and apples chop cleaner and stay crisper.
• Taste before serving — A squeeze of lemon wakes up the salad after chilling.
• Add nuts late — Stir in pecans just before serving to keep them crunchy.

Easy Variations

Swap the pecans for 1/2 cup (60g) toasted walnuts or slivered almonds for a different crunch. For a warmer spice note, increase the cinnamon to 1/4 teaspoon and add a pinch of ground ginger. A tablespoon of maple syrup in place of the sugar gives the dressing a deeper flavor.

Storing and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days; stir before serving. The salad can be made up to 1 day ahead, but add the pecans just before serving to keep them crisp. Freezing is not recommended because the apples and celery will lose their texture, so serve it straight from the fridge.

Nutrition (per serving)

These values are estimates per serving and will vary with your exact ingredients.

FAQs

Can I make this Martha Stewart cranberry salad recipe ahead of time?

Yes, you can assemble it up to 1 day ahead and keep it covered in the fridge. Hold the pecans back and stir them in just before serving so they stay crisp.

Can I use dried cranberries instead of fresh?

Fresh cranberries give the salad its tart bite and juicy texture, so they are the best choice. Dried cranberries are much sweeter and chewier, and you would need to reduce the honey and sugar to compensate.

How do I keep the salad from turning mushy?

Pulse the cranberries only until coarsely chopped, about 8 to 10 one-second pulses, and never let the machine run continuously. Fold the dressing in gently with a spatula rather than stirring hard.

Where did cranberry salad come from?

Cranberry salads became popular in American home cooking in the twentieth century, when fresh cranberries were widely available and cooks looked for ways to serve them beyond sauce. Early versions often relied on a fruit pectin set, while later fresh-chopped styles like this one skip the set and lean on crisp fruit and nuts for texture.

Martha Stewart-Inspired Cranberry Salad

Print Recipe

This jewel-toned cranberry salad pairs tart fresh cranberries with crisp apple, celery, and toasted pecans in a light honey-orange dressing. Inspired by Martha Stewart’s classic holiday entertaining style, it is a refreshing, textured side that brightens any table. It comes together in minutes and holds beautifully in the fridge.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 5
• Total Time: 25
• Yield: 8 1x
• Category: Salad
• Method: No-Bake
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 pound (454g) fresh cranberries, picked over and rinsed
• 2 medium crisp apples (such as Honeycrisp), cored and cut into 1/4-inch (6mm) dice
• 3 medium celery stalks, finely chopped (about 1 cup/120g)
• 1/2 cup (60g) pecans, toasted and coarsely chopped
• 1/4 cup (60ml) fresh orange juice (from 1 large orange)
• 2 tablespoons (30ml) fresh lemon juice
• 1/4 cup (85g) honey
• 2 tablespoons (25g) granulated sugar
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground cinnamon

Instructions

1. Pulse the cranberries in a food processor until coarsely chopped, about 8 to 10 one-second pulses; do not puree them or the salad will turn mushy. Alternatively, chop them by hand with a chef’s knife. Transfer to a large bowl.
2. Add the diced apples, chopped celery, and toasted pecans to the bowl with the cranberries and toss gently to combine.
3. In a small bowl or glass measuring cup, whisk together the orange juice, lemon juice, honey, sugar, kosher salt, and cinnamon until the honey and sugar dissolve completely and the mixture is smooth.
4. Pour the dressing over the cranberry mixture and fold with a rubber spatula until everything is evenly coated. Taste and adjust with a pinch more salt if needed; the salad should be tart, sweet, and bright.
5. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to let the flavors meld and the cranberries soften slightly. Stir well before serving.
6. Serve chilled, garnished with extra toasted pecans if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days; stir before serving. The salad can be made up to 1 day ahead, but add the pecans just before serving to keep them crisp. Freezing is not recommended because the apples and celery will lose their texture.

Nutrition

• Calories: 134
• Sugar: 19g
• Sodium: 78mg
• Saturated Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 1g
• Cholesterol: 0mg

Keywords: cranberry salad, Martha Stewart cranberry salad, fresh cranberry salad, holiday cranberry salad, Thanksgiving side dish, no-bake cranberry salad, cranberry apple salad, easy cranberry recipe