Fall Fruit Salad
A vibrant fruit salad featuring apples, pears, pomegranate arils, and a honey-cinnamon dressing, perfect for fall gatherings.
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.
Notes
For extra crunch, swap pears for firm Asian pears. Use orange juice instead of lemon for a sweeter dressing. For nut-free, replace pecans with extra pumpkin seeds or sunflower seeds.