1cuppomegranate arilstypically the amount from 1 large pomegranate
2(8-ounce) cans crushed pineapple
1cupflaked coconut
1 ½cupstoasted pecanschopped
2cupsmini marshmallows
Instructions
In a mini food processor, pulse the cranberries until finely chopped (three or four 1-second pulses). Transfer to a large bowl and stir in the granulated sugar; set aside.
In another bowl, add the heavy cream, powdered sugar, and vanilla. Using beaters or the whisk attachment of a stand mixer, blend ingredients until combined and then beat at high speed until stiff peaks just form, which should take about 1 minute; set aside.
Add the pomegranate arils, pineapple, coconut, pecans, and mini marshmallows to the bowl with the chopped cranberries; stir together. Scrape the whipped cream on top and gently fold into the salad until well combined. Cover and chill for at least 4 hours or overnight before serving.