Fall Fruit Salad
Enjoy this refreshing Fall Fruit Salad—light, crisp, and filled with seasonal fruits, the perfect healthy autumn side dish.
Equipment
- Large mixing bowl
- Small bowl
- Whisk
- Spatula
Ingredients
Fruit & Nuts
- 2 medium apples Honeycrisp or Gala, chopped
- 2 medium pears chopped
- 1 cup red grapes halved
- 1 cup green grapes halved
- 1 cup pomegranate arils
- ½ cup pecans or walnuts roughly chopped
- 2 tbsp pumpkin seeds (pepitas)
Dressing
- 2 tbsp honey or maple syrup
- 1 tbsp fresh lemon juice
- 1 tsp cinnamon
- 1 pinch nutmeg
Instructions
- Prep workspace and wash fruits. Gather a large mixing bowl, a small bowl, and a whisk.
- Chop apples and pears into bite-sized pieces. Place in the large bowl.
- Halve the red and green grapes and add them to the bowl.
- Add pomegranate arils and gently fold into the fruit mixture.
- Sprinkle in chopped pecans or walnuts and pumpkin seeds.
- In a small bowl, whisk honey or maple syrup with lemon juice, cinnamon, and nutmeg.
- Pour the dressing over the fruit mixture and gently toss with a spatula.
- Cover and refrigerate for at least 30 minutes to chill and allow flavors to meld.
- Serve cold, garnished with extra nuts or seeds if desired.
Notes
Best served fresh. Store leftovers in an airtight container in the fridge for up to 3–4 days. Not recommended for freezing. Substitute nuts with sunflower seeds or coconut flakes for nut-free version.