Cranberry Pecan Salad Recipe

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We harvest close to 500,000 pounds of pecans on our land here in West Texas. So, of course, I use pecans in many recipes. This tasty, colorful salad is great for holiday gatherings.—Janice Rogers, Odessa, Texas
Recommended: 30 Fall Harvest Salads
TOTAL TIME: Prep: 10 min. + chilling
MAKES:12-16 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 12-16 servings


  • 3 packages (3 ounces each) orange gelatin
  • 3 cups boiling water
  • 2-1/2 cups fresh or frozen cranberries
  • 1-1/2 cups finely chopped celery
  • 2 oranges, peeled, sectioned and diced
  • 1 can (8 ounces) crushed pineapple, undrained
  • 2 tablespoons grated orange peel
  • 1 cup sugar
  • 2 tablespoons lemon juice
  • Dash salt
  • 3/4 cup chopped pecans

Nutritional Facts

1 piece: 132 calories, 4g fat (0 saturated fat), 0 cholesterol, 32mg sodium, 24g carbohydrate (22g sugars, 2g fiber), 1g protein.


  1. In a bowl, dissolve gelatin in boiling water. Stir in cranberries, celery, oranges, pineapple with liquid, orange peel, sugar, lemon juice and salt. Chill until partially set. Stir in pecans. Pour into 8-cup mold. Chill until firm. Yield: 12-16 servings.
Originally published as Cranberry Pecan Salad in Taste of Home December/January 1994, p65

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