Ambrosia Salad

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Ambrosia Salad… just like Mom made! This recipe is a holiday classic and a staple at family gatherings and potlucks. Loaded with fruit, mini marshmallows, shredded coconut flakes, and a sweet, creamy dressing, it makes a delicious side dish that’s sure to invoke feelings of nostalgia!

Growing up, fruit salad was pretty much a guaranteed part of any holiday menu, and Ambrosia Salad was always at the top of the list. And as a kid? I was definitely NOT complaining.

I can remember helping myself to seconds of it and feeling a little bit like I was getting away with something. Because even though it was called a “salad”… it always felt more like a dessert.

The truth is, whether you think of it as a salad or a dessert, it almost doesn’t matter. Because it’s delicious. And really… when it comes to classic recipes and family gatherings… delicious is what counts.

There are a million different ways to make it, but this is hands down our FAVORITE Ambrosia Salad recipe. Made with a combination of fresh and canned fruit, shredded coconut, mini marshmallows, vanilla Greek yogurt, and chopped pecans… it’s the perfect balance of flavors and has just the right amount of sweetness. It’s our go to recipe… and I have the feeling it might become yours, too!

what you’ll need for this recipe

Pineapple chunks – I used 1 cup of canned pineapple chunks, drained. You can also use pineapple tidbits OR fresh pineapple chunks.

Mandarin oranges – I used 1 cup of canned mandarin oranges, drained. Substitute peeled and segmented mandarin oranges.

Grapes – I used 1/2 cup each of halved red grapes and halved green grapes. Use just one color if you prefer.

Maraschino cherries – I used 1/2 cup of halved maraschino cherries.

Marshmallows – I used 1 cup of mini marshmallows. Substitute colored marshmallows for a fun twist.

Coconut – I used 1 cup of sweetened shredded coconut.

Vanilla yogurt – I used 1 cup of Greek Vanilla Yogurt. See my substitution ideas below!

Pecans – I added 2 Tablespoons of finely chopped pecans for crunch. Omit in the case of a nut allergy.

how to make ambrosia salad

Combine & mix. Add all ingredients to a large mixing bowl. Gently stir until combined, being careful not to crush the mandarin oranges.

Transfer to a serving bowl. Before chilling, transfer the mixture to a decorative bowl so it’s ready to serve! I used one of these white serving platters.

Refrigerate. Refrigerate 2 hours or overnight to allow flavors to meld. Store leftovers, covered, in the refrigerator for up to 5 days.