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A wide-angle editorial shot of a colorful fall fruit salad in a ceramic bowl featuring apples, pears, grapes, and blackberries on a wooden table.
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Recipe for Fall Fruit Salad

Try this recipe for fall fruit salad with apples, pears, grapes, and pomegranate tossed in orange cinnamon dressing for a fresh autumn side.
Course Side Dish
Cuisine American
Keyword recipe for fall fruit salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 120kcal
Author C. Sophie

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.