The perfect recipe for fall fruit salad is a delicious and healthy way to enjoy the flavors of the season. This easy-to-make salad features a mix of crisp apples, sweet pears, and tangy citrus, all combined with a hint of cinnamon and a crunchy topping of pecans. Whether you’re looking for a quick and easy side dish for your Thanksgiving table or a healthy snack to enjoy on a crisp fall day, this recipe for fall fruit salad is sure to please.

Why You’ll Love This Recipe

This recipe for fall fruit salad is a game-changer for anyone looking for a delicious and healthy side dish or snack. With its perfect balance of sweet and tangy flavors, crunchy texture, and beautiful presentation, this salad is sure to become a new favorite. Plus, it’s incredibly easy to make and can be prepared in just a few minutes, making it perfect for busy fall days. Here are a few reasons why you’ll love this recipe:

• The combination of apples and pears provides a delightful texture contrast that will keep you coming back for more.
• The hint of cinnamon adds a warm and comforting flavor that’s perfect for the fall season.
• The salad is highly customizable, so you can easily substitute your favorite fruits or nuts to make it your own.

Key Ingredients & Substitutions

The key to making a great fall fruit salad is to use a mix of fresh, seasonal ingredients. For this recipe, you’ll need:

• 2 large Honeycrisp apples, cubed
• 1 large Bartlett pear, cubed
• 1 cup Red Seedless Grapes, halved
• 1/2 cup Pomegranate arils
• 1/2 cup Blackberries
• 1/4 cup chopped pecans
• 2 tablespoons maple syrup
• 2 tablespoons orange juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

If you’re looking for substitutions or variations, you can try using different types of apples or pears, or adding in other seasonal fruits like cranberries or persimmons. You can also substitute the pecans with walnuts or other nuts of your choice. When selecting your ingredients, keep the following tips in mind:

• Choose apples that are firm and crisp, like Honeycrisp or Fuji, to ensure they hold their shape well in the salad.
• Select pears that are ripe but still firm, like Bartlett or Anjou, to prevent them from becoming too soft or mushy.
• Use a variety of colorful fruits to make the salad visually appealing and add natural sweetness.

Step-by-Step Instructions

To make this recipe for fall fruit salad, simply follow these easy steps:

1. In a large bowl, whisk together maple syrup, orange juice, cinnamon, nutmeg, and salt until well combined.

2. Add the cubed pear to the bowl and toss to coat with the dressing.

3. Add the halved grapes, pomegranate arils, and blackberries to the bowl and toss gently to combine.

4. Just before serving, add the cubed apples to the bowl and toss to coat with the dressing.

5. Sprinkle the chopped pecans over the top of the fruit salad and serve immediately.

For more salad inspiration, be sure to check out our Tortellini Salad or Easy Tuna Salad Sandwich recipes.

Expert Chef Tips & Troubleshooting

To ensure that your fall fruit salad turns out perfectly, be sure to follow these expert tips:

• Use a variety of apples that hold their shape well, like Honeycrisp or Fuji.
• Don’t over-toss the fruit, as this can cause it to become bruised and unappetizing.
• If you’re making the salad ahead of time, be sure to store it in the refrigerator and give it a good stir before serving.
• To prevent the apples and pears from turning brown, slice them just before adding them to the salad and toss them with the citrus-based dressing immediately.
• If you notice that your fruit salad is too sweet, you can adjust the amount of maple syrup to your taste.

For safe food handling practices, be sure to follow safe food handling guidelines and store your fruit salad in a covered container in the refrigerator at a temperature of 40°F (4°C) or below. You can also refer to cold food storage guidelines for more information.

Storage, Make-Ahead & Reheating

This recipe for fall fruit salad is best served fresh, but it can be made ahead of time and stored in the refrigerator for up to 24 hours. Simply prepare the fruit and dressing as instructed, then cover and refrigerate until ready to serve. If you’re looking for a make-ahead option, you can also prepare the dressing and store it in the refrigerator for up to 3 days. Here are some additional storage and reheating tips:

• If you’re making the salad ahead of time, it’s best to store the fruit and dressing separately to prevent the fruit from becoming soggy.
• When reheating the salad, you can let it sit at room temperature for about 30 minutes to allow the flavors to meld together.
• If you’re looking for a way to keep the salad fresh for a longer period, you can consider freezing it. However, keep in mind that the texture and consistency may change slightly after freezing and thawing.

Serving Suggestions and Complementary Pairings

This fall fruit salad is perfect as a side dish for your Thanksgiving table or as a healthy snack to enjoy on a crisp fall day. You can also serve it as a topping for yogurt or oatmeal, or as a filling for a fruit tart. Here are some complementary pairing ideas:

• Serve the fruit salad with a dollop of whipped cream or a sprinkle of cinnamon for added flavor and texture.
• Pair the fruit salad with a warm and spicy apple cider or a refreshing glass of sparkling water with a splash of lemon juice.
• Consider adding a handful of chopped nuts or seeds, such as almonds or pumpkin seeds, to the salad for added crunch and nutrition.

Recipe for Fall Fruit Salad

C. Sophie

Try this recipe for fall fruit salad with apples, pears, grapes, and pomegranate tossed in orange cinnamon dressing for a fresh autumn side.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Side Dish

Cuisine American

Servings 4 servings

Calories 120 kcal

Equipment

• Large bowl
• Whisk
• Measuring cups
• Measuring spoons

Ingredients

  

Salad

• 2 large Honeycrisp apples
• 1 large Bartlett pear
• 1 cup Red Seedless Grapes halved
• 1/2 cup Pomegranate arils
• 1/2 cup Blackberries
• 1/4 cup chopped pecans
• 2 tablespoons maple syrup
• 2 tablespoons orange juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Instructions

 

• In a large bowl, whisk together maple syrup, orange juice, cinnamon, nutmeg, and salt until well combined.
• Add the cubed pear to the bowl and toss to coat with the dressing.
• Add the halved grapes, pomegranate arils, and blackberries to the bowl and toss gently to combine.
• Just before serving, add the cubed apples to the bowl and toss to coat with the dressing.
• Sprinkle the chopped pecans over the top of the fruit salad and serve immediately.

Notes

Nutritional information:

• Calories: 120
• Protein: 2g
• Carbohydrates: 30g
• Fat: 2g
• Saturated fat: 0g
• Cholesterol: 0mg
• Sodium: 5mg
• Potassium: 150mg
• Fiber: 4g
• Sugar: 20g
• Vitamin A: 10 IU
• Vitamin C: 20mg
• Calcium: 2mg
• Iron: 0.5mg

Tip: Let the preparation cool completely before sealing containers to limit condensation and preserve texture.

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