Fresh Fall Fruit Salad
This colorful fall fruit salad is full of fresh flavors and seasonal favorites like apples, grapes, blueberries, and pomegranate seeds. Tossed in a light cinnamon-orange dressing and topped with maple pecans, it’s the perfect fresh and festive side dish for Thanksgiving, holiday parties, or cozy autumn dinners.
Ingredients
For the dressing
- 1/2 cup orange juice freshly squeezed or store bought are both fine
- 2 tbsp. honey
- 1/2 tsp. cinnamon
For the fall fruit salad
- 2 cups red grapes, halved
- 1 orange, peeled, sectioned, and cut into 1" pieces tips for cutting an orange
- 1 cup blueberries
- 1 red apple
- 1 green apple (Granny Smith)
- 1/2 cup pomegranate seeds
- 1 cup candied pecans
Instructions
- Make the dressing: In a large bowl mix the orange juice, honey, and cinnamon until combined.
- Add fruit and finish: To the same bowl, add the remainder of the ingredients. Use a spatula to toss the fruit salad. Scrape the bowl to get all the juices throughout the salad. Chill for an hour or serve right away!
Notes
Expert tips
- Cutting the orange: I typically just peel the orange, divide it into sections and cut into small piece. However, you can slice it and cut it into pretty segments, too. Check this out for 4 ways to cut an orange.
- Make it ahead (with a tweak): You can prep everything except the apples and pecans a few hours in advance. Add those just before serving for the best texture.
- Storage: You can store leftovers in an airtight container for about 2-3 days. Add a bit more orange juice or a squeeze of lemon to keep the apples from browning.