Delightful Fall Fruit Salad Bursting with Autumn Flavors
I still make this Delightful Fall Fruit Salad Bursting with Autumn Flavors every October — it’s the one recipe that fills the house with cinnamon-scented warmth while staying bright and fresh. Crisp apples, tender pears, jewel-like pomegranate arils and a honey-cinnamon dressing make it a fall staple for potlucks, holiday sides, or a quick weekday snack that feels seasonal and special.
Why you’ll love this dish
This salad balances texture and flavor: crunchy apples and nuts, soft pears, juicy grapes, and tangy pomegranate. It’s fast to assemble, naturally gluten-free, and easy to make vegan by swapping maple syrup for honey. Serve it at a Thanksgiving spread to lighten richer dishes, bring it to a brunch, or pack it for an office potluck — it travels well when chilled.
“This was the one dish every guest asked for twice — bright, cozy, and perfectly autumnal.” — A regular at my fall gatherings
I also link seasonal fruit salads when I want a different flavor profile; for a cheesecake-inspired twist try this fruit salad with cheesecake flavors.
How this recipe comes together
Step-by-step overview:
- Prepare fruit: wash, core, and chop apples and pears; halve grapes; remove pomegranate arils if needed.
- Make the dressing: whisk honey (or maple) with lemon and warm spices.
- Toss fruit and nuts with the dressing gently to coat.
- Chill for at least 30 minutes so flavors marry and the dressing mellows.
This tidy workflow keeps prep under 20 minutes and prevents browning while ensuring even flavor distribution.
What you’ll need
Ingredients (serves 6–8):
- 2 cups apples (Honeycrisp or Gala), chopped — choose firm apples to keep crunch.
- 2 cups pears (ripe, chopped) — slightly underripe pears hold shape better.
- 1 cup red grapes (seedless), halved
- 1 cup green grapes (seedless), halved
- 1 cup pomegranate arils (or 3/4 cup dried cranberries if pomegranates are out of season)
- 1/2 cup pecans (or walnuts), chopped — toast lightly for extra depth.
- 1/4 cup pumpkin seeds (optional) — adds a nutty crunch and fall flair.
- 2 tablespoons honey (or maple syrup for a vegan version)
- 1 tablespoon fresh lemon juice (or lime juice) — prevents browning and brightens flavors.
- 1 teaspoon cinnamon (or nutmeg as a substitute)
- A pinch nutmeg (optional)
Notes/substitutions inline:
- Swap pears for firm Asian pears if you want extra crunch.
- Use orange juice instead of lemon for a sweeter dressing.
- If you’re nut-free, replace pecans with extra pumpkin seeds or sunflower seeds.
Step-by-step instructions
Preparation
- Wash all fruit under cold water. Core and chop apples and pears into bite-sized pieces. Halve the grapes and remove any seeds if needed.
- If using pomegranate, tap arils out over a bowl or cut and submerge halves in water to loosen arils.
Dressing
3. In a small bowl, whisk 2 tablespoons honey (or maple syrup) with 1 tablespoon fresh lemon juice, 1 teaspoon cinnamon, and a pinch of nutmeg. Taste and adjust: more sweetener if you want it dessert-like, more lemon for brightness.
Assembling the salad
4. Place chopped apples, pears, halved grapes, pomegranate arils, and chopped pecans in a large bowl.
5. Pour the dressing over the fruit. Gently toss with a large spoon or salad tongs until everything is lightly coated. Be gentle so pears and pomegranate arils don’t get crushed.
Chilling
6. Cover and chill for at least 30 minutes (up to 2 hours) before serving. Chilling melds flavors and slightly softens the fruit so the dressing permeates.
Best ways to enjoy it
Serving suggestions:
- As a side: Serve alongside roasted turkey or maple-glazed ham to cut through richness.
- For brunch: Spoon over yogurt or cottage cheese, or serve with a stack of pancakes.
- On its own: Plate in a shallow bowl and garnish with a few extra pomegranate arils and a sprinkle of toasted pumpkin seeds.
- For a dessert twist: Top with a dollop of whipped cream or a scoop of vanilla ice cream.
Pair it with a warm spiced drink like chai or apple cider. If you want another bright fruit option for gatherings, try pairing this with a light cheesecake-style salad like the best-ever fruit salad with honey-lime magic for contrast.
Keeping leftovers fresh
Storage and reheating tips:
- Refrigerator: Store in an airtight container for up to 2 days. After 48 hours fruit will soften and juices may accumulate.
- Freezing: Not ideal — pomegranate arils and grapes become watery after thawing. If you must freeze, freeze the fruit without dressing and use within a month for smoothies.
- Food safety: Keep refrigerated at or below 40°F (4°C). Discard if left at room temperature for more than 2 hours.
- Revive tips: If leftovers are a bit soggy, toss in a handful of fresh chopped apples and extra pumpkin seeds before serving.
Pro chef tips
- Toss fruit with lemon immediately after cutting to reduce browning on apples and pears.
- Toast nuts in a dry skillet for 2–3 minutes until fragrant; it deepens flavor without added oil.
- If making ahead for a party, assemble the fruit and dressing separately and combine 30–60 minutes before serving.
- For consistent texture, cut fruit into similar-sized pieces.
- Use ripe-but-firm pears. Overripe pears smear and make the salad watery.
Creative twists
- Maple-spiced: Replace honey with maple syrup and add a pinch of ground ginger.
- Citrus boost: Add segments of blood orange or tangerine for extra color and acidity.
- Savory-sweet: Stir in crumbled feta and chopped mint to turn the salad into a light savory course.
- Grain bowl: Fold the salad into cooked farro or quinoa for a heartier fall grain salad.
- Kid-friendly: Omit pomegranate arils and add banana slices or diced mango for sweeter palates.
Your questions answered
Q: How long does this salad keep in the fridge?
A: Up to 48 hours in an airtight container. Textures soften after the first day; for best texture, prepare close to serving time.
Q: Can I make the salad vegan?
A: Yes — replace honey with maple syrup or agave and ensure any add-ins (like yogurt for serving) are plant-based.
Q: Will the fruit brown if I make it ahead?
A: Apples and pears will slowly brown. Toss them in the lemon juice included in the dressing and refrigerate to slow oxidation. For best color, assemble fully no more than a few hours before serving.
Q: Is it safe to use dried cranberries instead of pomegranate arils?
A: Yes. Dried cranberries add chew and sweetness and won’t weep liquid like fresh arils, which can be helpful when transporting.
Conclusion
This Delightful Fall Fruit Salad Bursting with Autumn Flavors is an easy, crowd-pleasing recipe that captures the best of the season with minimal fuss. If you’d like more fall fruit salad ideas or inspiration for holiday menus, check out this Fall Fruit Salad (Thanksgiving Fruit Salad) and the vibrant Pomegranate Fall Harvest Salad – Danilicious.
Fall Fruit Salad
Ingredients
For the salad
- 2 cups apples (Honeycrisp or Gala), chopped Choose firm apples to keep crunch.
- 2 cups pears (ripe, chopped) Slightly underripe pears hold shape better.
- 1 cup red grapes (seedless), halved
- 1 cup green grapes (seedless), halved
- 1 cup pomegranate arils or 3/4 cup dried cranberries if pomegranates are out of season.
- 1/2 cup pecans (or walnuts), chopped Toast lightly for extra depth.
- 1/4 cup pumpkin seeds (optional) Adds a nutty crunch and fall flair.
For the dressing
- 2 tablespoons honey (or maple syrup for a vegan version)
- 1 tablespoon fresh lemon juice (or lime juice) Prevents browning and brightens flavors.
- 1 teaspoon cinnamon (or nutmeg as a substitute)
- a pinch nutmeg (optional)
Instructions
Preparation
- Wash all fruit under cold water. Core and chop apples and pears into bite-sized pieces. Halve the grapes and remove any seeds if needed.
- If using pomegranate, tap arils out over a bowl or cut and submerge halves in water to loosen arils.
Dressing
- In a small bowl, whisk honey (or maple syrup) with lemon juice, cinnamon, and a pinch of nutmeg. Taste and adjust for sweetness and acidity as desired.
Assembling the salad
- Place chopped apples, pears, halved grapes, pomegranate arils, and chopped pecans in a large bowl.
- Pour the dressing over the fruit. Gently toss with a large spoon or salad tongs until everything is lightly coated.
Chilling
- Cover and chill for at least 30 minutes (up to 2 hours) before serving to meld flavors and slightly soften the fruit.
