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–+ servings
Fall Fruit Salad

Vibrant Fall Fruit Salad for a Perfect Holiday Touch

This Fall Fruit Salad is a delicious, colorful addition to your Thanksgiving feast, perfect for a festive touch.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fruit
  • 2 medium Green Apples substitute with Granny Smith or any tart variety
  • 2 medium Red Apples ideal options include Fuji or Honeycrisp
  • 1 cup Dried Cranberries can be replaced with raisins or chopped dates
  • 1 cup Pecans for added crunch; almonds or walnuts can serve as substitutes
  • 2 cups Grapes any seedless variety works well or substitute with sliced strawberries
  • 2 medium Navel Oranges use clementines or mandarins for a sweeter taste
For the Dressing
  • 1/4 cup Lemon Juice can use lime juice as an alternative
  • 1/4 cup Orange Juice can be swapped with pineapple juice
  • 1 tablespoon White Sugar agave syrup or honey can be used as alternatives
  • 1 teaspoon Apple Pie Spice use a mix of cinnamon and nutmeg if unavailable
  • 1 teaspoon Zest of Lemon can be omitted if not available
  • 1 teaspoon Zest of Orange can be omitted if not available

Equipment

  • oven
  • Mixing Bowl
  • Saucepan
  • baking sheet

Method
 

Step-by-Step Instructions for Quick and Colorful Thanksgiving Fruit Salad
  1. Preheat your oven to 350°F. Spread the pecans on a baking sheet in a single layer and toast them for about 8-10 minutes, until fragrant and slightly golden. Allow to cool.
  2. In a small saucepan, combine orange juice, sugar, apple pie spice, and zests. Whisk over medium heat, simmer for 3-4 minutes until slightly thickened. Strain and cool completely.
  3. Core and slice the green and red apples into bite-sized pieces. Toss the slices with lemon juice immediately to prevent browning.
  4. Peel and segment the oranges, discarding membranes. Rinse the grapes and remove stems. Set aside for mixing.
  5. In a mixing bowl, combine apple pieces, segmented oranges, grapes, cranberries, and cooled pecans. Gently fold until evenly mixed.
  6. Drizzle the dressing over the fruit mixture. Toss gently until coated. Serve immediately for best taste.
  7. Transfer the salad to a serving dish and enjoy immediately. Cover and refrigerate any leftovers for short-term storage.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 35gProtein: 2gFat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 10mgPotassium: 150mgFiber: 3gSugar: 20gVitamin A: 2IUVitamin C: 25mgCalcium: 2mgIron: 4mg

Notes

To keep fruit vibrant, dress salad right before serving and use fresh fruits for optimal flavor.

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