If using fresh cranberries, rinse them thoroughly under cold water.

Chop the cranberries coarsely using a sharp knife. You can also pulse them in a food processor for a quicker, more even chop.

Pro Tip: If you’re using frozen cranberries, let them thaw completely before chopping to get the best texture in the salad.

Drain the crushed pineapple thoroughly to remove any excess juice.

In your mixing bowl, combine the pineapple with the sugar. Stir well until the sugar is fully dissolved.

Pro Tip: Taste the mixture before adding more sugar. Some pineapples are sweeter than others, so adjust according to your taste!

Stir the chopped cranberries into the pineapple and sugar mixture.

Add in the chopped nuts (pecans, walnuts, or almonds), and give everything a gentle mix to combine.

Pro Tip: Don’t worry if the cranberries start to break up a little as you mix—it just adds to the flavor!

In a separate bowl, combine the whipped cream and sour cream (or Greek yogurt). Stir gently to mix them into a smooth, creamy dressing.

Taste the mixture and adjust if you like more tang (add more sour cream) or sweetness (add a little extra whipped cream).

Pro Tip: If you’re using whipped topping, fold it in gently to keep its airy texture intact. It’ll make your salad extra fluffy!

Add the creamy dressing to the cranberry mixture. Gently fold everything together until it’s evenly combined.

Transfer the cranberry salad into a serving dish or bowl and cover with a lid or plastic wrap.

Chill the salad in the fridge for at least 1-2 hours before serving. This helps the flavors meld together and makes it even more refreshing.

Pro Tip: This salad actually gets better overnight, so don’t hesitate to make it a day ahead for the best taste!