This creamy Cranberry Pecan Salad recipe with cranberry sauce, sugared pecans, and glazed pretzels is perfect for holiday dinners!
This cranberry pecan pretzel salad with sweet cranberry sauce, sugared pecans, and pretzels. It’s a cool, creamy treat that will be a hit at your holiday potluck!
In This Post
Tonia’s Notes
When someone says the word “salad,” I typically think of the green leafy kind, but there’s a whole world of sweet dessert salads out there! I’m a huge fan of these salads, from my Strawberry Pecan Pretzel Salad to my Caramel Apple Pretzel Salad. Those recipes inspired me to make a holiday version that includes cranberries.
How To Make Cranberry Pecan Salad
One: Candied Pecans and Pretzels
Start by making the sugared pecans and pretzels for the salad. Mix together chopped pretzels, chopped pecans, brown sugar, and melted butter.
Spread the mixture on a large, rimmed baking sheet (I used my jelly roll pan). Bake at 400˚F for 5-7 minutes. Allow the mixture to cool. Break into small pieces and set aside.
Two: Cranberry Sauce
I used homemade cranberry sauce for this recipe (you can use store-bought if you prefer)) and here’s that recipe, just in case you need it.
Put cranberries, granulated sugar, and orange juice in a saucepan. Stir and cook over medium heat for 12-15 minutes until the cranberries start to break down.
In a small bowl, mix together cold water and cornstarch. Add the mixture to the cranberry sauce while stirring. Stir and cook for 20-30 seconds, until thickened. Set aside to cool.
Three: Cranberry Pecan Salad
Beat together softened cream cheese, granulated sugar, and vanilla. Fold in the whipped topping.
Add cranberry sauce and the sugared pecans and pretzels. Stir to combine. Garnish with sugared cranberries, if desired.
Make Ahead
The sugared pecans and pretzels can start to get soggy over time, so if you want to prepare this salad ahead of time, leave the sugared pecans and pretzels separate and stir them in before serving.
If you want to bring this cranberry pretzel salad to a holiday dinner or potluck, put the sugared pecans and pretzels in a small container or zip-top baggie so they’re easy to transport.
This beautiful cranberry pecan salad recipe is perfect for holiday dinners, parties, and potlucks with tart cranberry sauce, candied pecans, and crunchy pretzels.
More Dessert Salads
- This creamy Strawberry Pecan Pretzel Salad is one of the MOST POPULAR recipes!
- Our Caramel Apple Pretzel Salad is a delicious way to enjoy a little taste of fall.
- This easy Strawberry Jello Salad is made with fresh strawberries and cool whip!
- Blueberry Pretzel Salad is creamy, crunchy, and sweet. Everyone will want the recipe.
Cranberry Pecan Salad
Video
Equipment
- Handheld Mixer
- Glass Mixing Bowl
- Glass Bowls for Kitchen Prep
- Spoon-Shaped Spatula
Ingredients
Sugared Pecans and Pretzels
- 1 cup chopped pretzels
- 1/2 cup chopped pecans
- 3/4 cup brown sugar
- 3/4 cup butter melted
Cranberry Sauce
- 12 oz fresh or frozen cranberries rinsed and drained
- 1 cup granulated sugar
- 1 cup orange juice
- 2 tablespoon cold water
- 2 tablespoon cornstarch
Cranberry Pecan Salad
- 8 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 cups cool whip one 8-ounce container
- 1/2 cup sugared cranberries
Instructions
Sugared Pecans and Pretzels
- Start by making the sugared pecans and pretzels for the salad. Mix together chopped pretzels, chopped pecans, brown sugar, and melted butter. Spread the mixture on a large, rimmed baking sheet (I used my jelly roll pan). Bake at 400 degrees for 7 minutes. Allow the mixture to cool. Break into small pieces and set aside.
Cranberry Sauce
- Put cranberries, granulated sugar, and orange juice in a saucepan. Stir and cook over medium heat for 12-15 minutes until the cranberries start to break down. In a small bowl, mix together cold water and cornstarch. Add the mixture to the cranberry sauce while stirring. Stir and cook for 20-30 seconds, until thickened. Set aside to cool.
- You can use 2 1/2 cups of store-bought cranberry sauce if you prefer.
Cranberry Pecan Salad
- Beat together softened cream cheese, granulated sugar, and vanilla. Fold in whipped topping. Add cranberry sauce and the sugared pecans and pretzels. Stir to combine.
- Garnish with sugared cranberries, if desired.
Notes
Nutrition
Frequently Asked Questions
Yes, you can substitute the pecans with chopped walnuts.
Store the salad and the pecans/pretzels separately and mix them together before serving.
The measurement listed on the Cool Whip container is 8 ounces net weight. If you measure the volume of Cool Whip in the container, it is about 3 cups.
sepatu cewek says
Hi, Tonia
Thanks for sharing the recipe, I really like and would love to try it. 5 stars for this recipe because I like it <3
Rhonda Bunn says
This looks so good! For sure going on my Christmas meal list.
Thanks for sharing.