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Pomegranate-Cranberry Salad

Juicy pomegranate seeds give cranberry gelatin a refreshing twist. For the crowning touch, top the salad with whipped topping and a sprinkling of pecans. —Lorie Mckinney, Marion, North Carolina
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    8 servings


  • 1 package (.3 ounce) sugar-free cranberry gelatin
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1-2/3 cups pomegranate seeds
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 3/4 cup chopped pecans
  • Optional: Frozen whipped topping, thawed, and additional chopped pecans


  • In a large bowl, dissolve gelatin in boiling water. Add cold water; stir. Add the pomegranate seeds, cranberry sauce, pineapple and pecans. Pour into a 1-1/2-qt. serving bowl. Refrigerate for 4-5 hours or until firm. If desired, top with whipped topping and additional pecans.
Nutrition Facts
3/4 cup (calculated without toppings) : 190 calories, 8g fat (1g saturated fat), 0 cholesterol, 41mg sodium, 30g carbohydrate (21g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 fruit.

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