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Martha Stewart-Inspired Cranberry Salad

Close-up of Martha Stewart-Inspired Cranberry Salad showing its texture
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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.

Ingredients

Scale
  • 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

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

Find it online: https://marthadishes.com/martha-stewart-cranberry-salad-recipe/