Embrace the flavors of autumn with a vibrant, refreshing dish! This Fall Fruit Salad is a delightful Autumn Harvest Bowl bursting with apples, pears, grapes, and pomegranate seeds, all tossed in a spiced citrus-honey dressing. Perfect for cozy brunches or festive gatherings, this seasonal fruit medley is easy to prepare, nutrient-packed, and sure to impress. Celebrate the harvest season with this Fall Fruit Salad for a colorful, crowd-pleasing treat!
Why You’ll Love Fall Fruit Salad
- Quick & Easy: Ready in just 15 minutes for a fast vibrant harvest salad.\
- Seasonal Flavors: Warm spices and fresh fruits capture the essence of fall-inspired salads.
- Dietary Friendly: Gluten-free, nut-optional, and naturally sweetened for a healthy autumn harvest bowl.
- Crowd-Pleaser: Perfect for gatherings, brunches, or as a refreshing seasonal fruit medley.
- Nutrient-Packed: Loaded with fiber, vitamins, and antioxidants for a wholesome fall-inspired salad.
Ingredients for Fall Fruit Salad
Here’s what you’ll need for this seasonal fruit medley (makes 6 servings):
- 2 apples, cored and chopped (Honeycrisp or Granny Smith)
- 2 pears, cored and chopped
- 1 cup (150g) red grapes, halved
- 1 cup (175g) pomegranate seeds
- ½ cup (60g) dried cranberries½ cup (60g) chopped pecans
- ¼ cup (60ml) honey
- 2 tbsp (30ml) fresh orange juice
- 1 tsp (5ml) fresh lemon juice
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
Equipment
- Large mixing bowl
- Small bowl
- Whisk
- Spatula or large spoon
Ingredient Tips
- Apples: Mix sweet (Honeycrisp) and tart (Granny Smith) for balanced flavor in Fall Fruit Salad.
- Pears: Choose firm yet ripe pears for a juicy, crisp vibrant harvest salad.
- Pomegranate Seeds: Add a burst of color and antioxidants to fall-inspired salads.
- Pecans: Toast lightly for extra crunch in this seasonal fruit medley; omit for nut-free options.
- Honey: Use raw honey for natural sweetness in this autumn harvest bowl; maple syrup works as a vegan alternative.
Directions for Fall Fruit Salad
Let’s create this vibrant harvest salad!
Prep the Fruit
I core and chop 2 apples and 2 pears into bite-sized pieces. I halve 1 cup red grapes and prepare 1 cup pomegranate seeds, ensuring a colorful mix for this Fall Fruit Salad.
Combine Fruit and Nuts
In a large mixing bowl, I toss together the chopped apples, pears, grapes, pomegranate seeds, ½ cup dried cranberries, and ½ cup chopped pecans, creating a balanced seasonal fruit medley.
Make the Dressing
In a small bowl, I whisk ¼ cup honey, 2 tbsp orange juice, 1 tsp lemon juice, ½ tsp cinnamon, and ¼ tsp nutmeg until smooth, crafting a fragrant dressing for this fall-inspired salad.
Toss the Salad
I pour the dressing over the fruit-nut mixture and gently toss with a spatula until everything is lightly coated, ensuring the dressing enhances every bite of this autumn harvest bowl.
Chill and Serve
I cover and refrigerate the salad for at least 30 minutes to let the flavors meld. I give it a gentle toss before serving for a fresh, vibrant Fall Fruit Salad.
Nutrition
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: ~45 minutes
- Servings: 6
- Calories: ~200–250 kcal per serving
- Macros per Serving: 40g carbs, 2g protein, 6g fat, 5g fiber
Variations for Fall Fruit Salad
Try these twists on this seasonal fruit medley:
- Nut-Free: Swap pecans for toasted pumpkin seeds, inspired by Food and Tips’ Pumpkin Protein Balls.
- Tropical Twist: Add sliced kiwi or orange segments for a unique vibrant harvest salad.
- Berry Boost: Include raspberries, inspired by Food and Tips’ Cucumber Blueberry Feta Salad.
- Spice Swap: Use ginger or allspice instead of nutmeg for a bold fall-inspired salad.
- Creamy Touch: Add a dollop of Greek yogurt, inspired by Food and Tips’ Greek Yogurt Parfait.
Serving Ideas:
- Pair with Food and Tips’ Vanilla Raspberry Iced Latte for a refreshing contrast.
- Serve with Food and Tips’ Turkey Burger Bowl for a hearty meal.
- Enjoy with Food and Tips’ Coconut Cooler for a tropical touch.
Storage
I store Fall Fruit Salad in an airtight container in the fridge for up to 3 days. I give it a gentle toss before serving to refresh the flavors. Freezing is not recommended, as fresh fruits become mushy when thawed, compromising the vibrant harvest salad’s texture.
Serving Tips
- Presentation: Serve this fall-inspired salad in a rustic bowl or mini pumpkin shells for a festive look.
- Garnish: Sprinkle extra pecans or a pinch of cinnamon for flair.
- Pairing: Enjoy with coffee or Food and Tips’ Vanilla Raspberry Iced Latte.
- Portion Size: ~1 cup per serving for a refreshing seasonal fruit medley.
- Occasions: Perfect for brunches, holiday gatherings, or healthy snacks.
FAQs About Fall Fruit Salad
Here are answers to common questions about this dish:
Can I make Fall Fruit Salad ahead of time?
Yes, prep it up to 1 day ahead and refrigerate for 30 minutes to meld flavors for a vibrant harvest salad.
How do I prevent fruit browning?
The citrus juice in the dressing keeps apples and pears fresh in this fall-inspired salad; toss immediately after chopping.
Can I make it nut-free?
Omit pecans or use pumpkin seeds for a nut-free seasonal fruit medley.
What fruits can I substitute?
Try persimmons or orange segments for a unique twist on this autumn harvest bowl.
How do I keep the dressing balanced?
Whisk honey and citrus juice well to ensure even coating in this Fall Fruit Salad.
-
More Summer Salad Recipes You’ll Love
Conclusion
Fall Fruit Salad is a vibrant, flavorful way to celebrate the harvest season. This seasonal fruit medley, with its spiced citrus-honey dressing, is perfect for brunches or healthy snacks. Toss together this autumn harvest bowl, add your favorite garnishes, and enjoy a delicious, nutrient-packed treat!
Fall Fruit Salad
Ingredients
- 2 apples cored and chopped (Honeycrisp or Granny Smith)
- 2 pears cored and chopped
- 1 cup 150g red grapes, halved
- 1 cup 175g pomegranate seeds
- ½ cup 60g dried cranberries
- ½ cup 60g chopped pecans
Dressing:
- ¼ cup 60ml honey
- 2 tbsp 30ml fresh orange juice
- 1 tsp 5ml fresh lemon juice
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
Instructions
Prep the Fruit
- I core and chop 2 apples and 2 pears into bite-sized pieces. I halve 1 cup red grapes and prepare 1 cup pomegranate seeds, ensuring a colorful mix for this Fall Fruit Salad.
Combine Fruit and Nuts
- In a large mixing bowl, I toss together the chopped apples, pears, grapes, pomegranate seeds, ½ cup dried cranberries, and ½ cup chopped pecans, creating a balanced seasonal fruit medley.
Make the Dressing
- In a small bowl, I whisk ¼ cup honey, 2 tbsp orange juice, 1 tsp lemon juice, ½ tsp cinnamon, and ¼ tsp nutmeg until smooth, crafting a fragrant dressing for this fall-inspired salad.
Toss the Salad
- I pour the dressing over the fruit-nut mixture and gently toss with a spatula until everything is lightly coated, ensuring the dressing enhances every bite of this autumn harvest bowl.
Chill and Serve
- I cover and refrigerate the salad for at least 30 minutes to let the flavors meld. I give it a gentle toss before serving for a fresh, vibrant Fall Fruit Salad.
Notes
- For extra crunch, add a handful of granola just before serving.
- You can also substitute walnuts for pecans if preferred.
Did you Like This Recipe? Please Rate and Comment Below!
