1 can (20 ounces) crushed pineapple, drained very well
2 cups plant-based mini marshmallows
1/2 cup chopped pecans or walnuts
8 ounces whipped topping, or heavy cream whipped until stiff
1 teaspoon alcohol-free vanilla extract
A pinch of salt
Instructions
Start by washing your fresh cranberries and removing any soft ones. Place the berries into a food processor and pulse them until they are finely chopped but not pureed. You want small, uniform bits that will distribute evenly throughout the salad.
Transfer the chopped cranberries into a large mixing bowl. Stir in the granulated sugar and the alcohol-free vanilla extract. Cover the bowl and let it sit in the refrigerator for at least 2 hours, or ideally overnight. This process allows the sugar to draw out the juices and softens the tartness of the raw berries.
Once the cranberry mixture has rested, fold in the thoroughly drained crushed pineapple, the plant-based marshmallows, and the chopped nuts. Make sure the pineapple is as dry as possible to prevent the salad from becoming runny later on.
Gently fold the whipped topping into the fruit mixture using a spatula. Use a slow, circular motion to keep the fluff light and airy. Be careful not to over-mix, as you want to maintain that cloud-like consistency.
Cover the bowl again and refrigerate the salad for at least one more hour before serving. This final rest allows the marshmallows to soften slightly and the flavors to meld together into a cohesive dessert.
