Description
A vibrant and refreshing Fall Fruit Salad featuring a mix of apples, pears, grapes, pomegranate arils, and dried cranberries, tossed in a sweet and tangy cinnamon-honey dressing. Perfect as a healthy snack or a festive side dish during autumn.
Ingredients
Scale
Fruit
- 2 large apples, cored and chopped
- 2 large pears, cored and chopped
- 1 cup red or green grapes, halved
- 1 cup pomegranate arils (seeds)
- 1/2 cup dried cranberries
Optional Nuts
- 1/2 cup chopped pecans or walnuts (optional)
Dressing
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
Instructions
- Prepare the Fruit: Core and chop the apples and pears into bite-sized pieces. Halve the grapes, and gather the pomegranate arils and dried cranberries.
- Combine the Fruit: In a large bowl, add the chopped apples, pears, grapes, pomegranate arils, and dried cranberries. Mix gently to distribute the fruits evenly.
- Make the Dressing: In a small bowl, whisk together the honey, lemon juice, and ground cinnamon until the mixture is smooth and well combined.
- Toss the Salad: Drizzle the cinnamon-honey dressing over the fruit mixture. Toss gently to coat all the fruits evenly with the dressing.
- Add Nuts and Serve: Sprinkle chopped pecans or walnuts on top if desired. Serve the salad immediately or refrigerate it for up to 2 hours to let the flavors meld before serving.
Notes
- Use fresh, firm fruits for the best texture.
- You can substitute nuts with seeds like pumpkin or sunflower for a nut-free option.
- If you prefer a sweeter salad, add an extra teaspoon of honey.
- Serves well chilled; refrigerate before serving for a refreshing taste.
- This salad is best consumed within 2 hours to prevent fruit browning.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
