Fall Fruit Salad
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!
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.