Cranberry coconut pineapple salad

8 apples, mixed varieties, cut into chunks

3/4 pound any variety grapes, halved

Juice of 1 lime

8 oz unsalted pecans, pieces and halves

7 oz unsweetened coconut flakes

1 cup unsweetened banana chips, broken to small pieces

24 oz fresh cranberries

4 oz pineapple juice

1 whole pineapple, cut into small chunks

24 oz Forager Project plain cashew yogurt

2 tbsp real maple syrup

1/2 tsp powdered vanilla bean

1/2 tsp cinnamon

Combine apples, grapes and lime juice to coat. Place mixture to cover bottom of serving dish.

Blend cranberries and pineapple juice in food processor to desired texture.

Mix in pineapple chunks.

Serve in center of serving dish.

Combine pecan pieces, coconut flakes and banana chips.

Place mixture around cranberry pineapple compote.

Blend cashew yogurt, vanilla, cinnamon and maple syrup. Serve on the side.