Name: Fall Fruit Salad
Prep time: 15 min
Cook time: PT-487879H35S
Total time: PT-487879H35S
Cuisine: American
Ingredients: 2 large apples (preferably a mix of sweet and tart, like Gala and Granny Smith), cored and diced; 2 pears, cored and diced; 1 cup seedless grapes, halved (red or green); 1/2 cup pomegranate seeds; 1/2 cup toasted pecans (optional); 1/2 cup orange segments (optional, for added citrusy zing); 2 tablespoons pure maple syrup; 1 tablespoon freshly squeezed lemon juice; 1 tablespoon olive oil; Pinch of salt; 1/4 teaspoon ground cinnamon (optional, for extra fall flavor)

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Fall Fruit Salad

This Fall Fruit Salad is a perfect blend of sweet, tangy, and crunchy flavors, using the best fruits the season has to offer. With crisp apples, juicy pears, and vibrant pomegranate seeds, this salad celebrates autumn in every bite. It’s a refreshing and healthy side dish for Thanksgiving, a cozy fall brunch, or a light dessert. The maple dressing adds just the right touch of sweetness, and the toasted pecans give it an extra crunch!

Why I’ll Love This Recipe

What I love about this salad is how it perfectly captures the essence of fall. It’s so easy to make, and the combination of textures—from crunchy apples and pears to juicy grapes and pomegranate seeds—makes every bite exciting. The maple syrup dressing ties everything together, making it a wholesome, seasonal treat that’s both satisfying and light.

Ingredients

For the Salad:

2 large apples (preferably a mix of sweet and tart, like Gala and Granny Smith), cored and diced
2 pears, cored and diced
1 cup seedless grapes, halved (red or green)
1/2 cup pomegranate seeds
1/2 cup toasted pecans (optional)
1/2 cup orange segments (optional, for added citrusy zing)

For the Maple Dressing:

2 tablespoons pure maple syrup
1 tablespoon freshly squeezed lemon juice
1 tablespoon olive oil
Pinch of salt
1/4 teaspoon ground cinnamon (optional, for extra fall flavor)

Directions

Prepare the Fruits:
- Core and dice the apples and pears into bite-sized pieces. You can leave the skin on for extra texture and nutrients.
- Halve the grapes, remove the pomegranate seeds from the fruit, and peel the orange if using, cutting it into segments.
Toast the Pecans (if using):
- In a small skillet over medium heat, toast the pecans for about 3-5 minutes, stirring frequently, until they become fragrant and lightly browned. Set aside to cool.
Make the Maple Dressing:
- In a small bowl, whisk together the maple syrup, lemon juice, olive oil, salt, and cinnamon (if using). Taste and adjust seasoning if needed—add more maple syrup for sweetness or lemon juice for tartness.
Assemble the Salad:
- In a large mixing bowl, combine the diced apples, pears, grapes, pomegranate seeds, and orange segments. Toss gently to combine.
Add the Dressing:
- Pour the maple dressing over the fruit and toss until everything is evenly coated.
Top and Serve:
- Sprinkle the toasted pecans on top (if using) for an extra crunch.
- Serve immediately, or chill in the fridge for 30 minutes to allow the flavors to meld.

Serve:

This salad is best served fresh but can be kept in the fridge for up to 1 day. The flavors will develop further if allowed to chill, but the fruits may lose some of their crispness.

Servings and Timing

This recipe makes about 4-6 servings, depending on the portion size. Prep time is about 15 minutes, and the dressing takes just 2-3 minutes to prepare.

Variations

I like to change it up by:

Adding a handful of dried cranberries or raisins for extra sweetness and texture.
Using chopped walnuts or almonds instead of pecans for a different nutty flavor.
Drizzling a bit of honey or agave syrup for a slightly different sweet note.
Incorporating a few leaves of fresh mint or basil for a refreshing herbal twist.

Fall Fruit Salad

Storage / Reheating

Store any leftover salad in an airtight container in the fridge for up to 1 day. However, be aware that the fruit may start to lose its crispness after a few hours. It’s best enjoyed soon after preparation.

FAQs

Can I make this salad ahead of time?
Yes! You can prep the fruits and make the dressing in advance, but I suggest tossing everything together right before serving to keep the salad fresh and crunchy.

Can I use other fruits in this salad?
Definitely! Feel free to swap in seasonal fruits like persimmons, figs, or even clementines for a citrus twist. Just keep in mind the balance of textures and flavors.

Can I make this vegan?
Yes! The maple dressing is naturally vegan, and this salad is already plant-based, so you’re good to go.

Conclusion

This Fall Fruit Salad is a festive, healthy, and incredibly delicious way to enjoy the fruits of the season. The maple dressing enhances the natural sweetness of the fruits, while the toasted pecans provide a perfect crunch. It’s an easy, colorful addition to any autumn gathering or just a great way to enjoy a seasonal treat!

Fall Fruit Salad

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Author: Sophia
Total Time: 15-20 minutes
Yield: 4-6 servings
Diet: Vegan

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Description

Instructions

Prepare the Fruits: Core and dice the apples and pears into bite-sized pieces. You can leave the skin on for extra texture and nutrients. Halve the grapes, remove the pomegranate seeds from the fruit, and peel the orange if using, cutting it into segments.
Toast the Pecans (if using): In a small skillet over medium heat, toast the pecans for about 3-5 minutes, stirring frequently, until they become fragrant and lightly browned. Set aside to cool.
Make the Maple Dressing: In a small bowl, whisk together the maple syrup, lemon juice, olive oil, salt, and cinnamon (if using). Taste and adjust seasoning if needed—add more maple syrup for sweetness or lemon juice for tartness.
Assemble the Salad: In a large mixing bowl, combine the diced apples, pears, grapes, pomegranate seeds, and orange segments. Toss gently to combine.
Add the Dressing: Pour the maple dressing over the fruit and toss until everything is evenly coated.
Top and Serve: Sprinkle the toasted pecans on top (if using) for an extra crunch. Serve immediately, or chill in the fridge for 30 minutes to allow the flavors to meld.
Serve: This salad is best served fresh but can be kept in the fridge for up to 1 day. The flavors will develop further if allowed to chill, but the fruits may lose some of their crispness.