Fresh Fall Fruit Salad for Thanksgiving Table (Print Version)

Fall Fruit Salad for Thanksgiving: My vibrant, easy recipe brightens any holiday table. A refreshing, light side dish everyone will love.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Seasonal Fruits

01 - 3 crisp apples (Honeycrisp or Fuji), cored and diced
02 - 2 sweet pears (Anjou or Bosc), cored and diced
03 - 2 cups seedless grapes (red and green), halved
04 - 1 cup pomegranate arils
05 - 3 clementines or 2 small oranges, peeled and segmented
06 - 1/4 cup fresh cranberries (optional, for garnish)

→ Zesty Dressing

07 - 1/4 cup fresh orange juice
08 - 2 tablespoons pure maple syrup (Grade A)
09 - 1 tablespoon fresh lemon juice
10 - 1/2 teaspoon ground cinnamon

→ Crunchy Add-ins & Finishing Touches

11 - 1/2 cup toasted pecans or walnuts, chopped
12 - 1/4 cup fresh mint leaves, chopped, for garnish

# Instructions:

01 - Alright, first things first, get all your fruits washed and ready. This is where I usually make a glorious mess, honestly. Core and dice your apples and pears into bite-sized pieces. I like mine about half an inch, but you do you! Toss them immediately with a splash of lemon juice to prevent browning. Nobody wants brown fruit; it just looks sad. Halve your grapes, peel and segment your clementines, and get those pomegranate arils out. I usually put on some music for this part, it makes the aril-extraction less tedious.
02 - Now for the magic! In a small bowl, whisk together the fresh orange juice, maple syrup, lemon juice, and cinnamon. Give it a good whisk until everything is combined. Taste it! Does it need a little more sweetness? A bit more tang? This is your kitchen, your rules. I once added too much cinnamon, and it tasted like a Christmas candle, so go easy at first and add more if you like.
03 - In your biggest mixing bowl – yes, the one you only bring out for holiday dishes – gently combine all your prepped fruits. Pour the dressing over the fruit mixture. Now, with a light hand, gently toss everything together. You don't want to bruise the fruit, we're aiming for pretty, vibrant pieces! I usually use two large spoons for this, it feels more delicate. You'll see the colors start to meld, and honestly, it smells like autumn happiness.
04 - Stir in your toasted pecans or walnuts. This step is so important for texture! The crunch contrasts beautifully with the soft fruit. I might or might not sneak a few toasted pecans straight into my mouth at this point. Don't tell anyone. If you’re using fresh cranberries, add them now for an extra pop of color and tartness. This Fall Fruit Salad for Thanksgiving is coming together!
05 - Cover the bowl and pop your Fall Fruit Salad for Thanksgiving into the fridge for at least 30 minutes. This allows the flavors to really get to know each other and mingle. It’s like a little flavor party in there! I’ve tried serving it right away, and it's good, but after chilling, it's just *better*. Trust me on this one, it’s worth the wait.
06 - Before serving, give the Fall Fruit Salad for Thanksgiving another gentle stir. Transfer it to a beautiful serving bowl. Garnish with a sprinkle of fresh mint leaves. The mint adds such a wonderful freshness and makes it look extra special. Take a moment to admire your handiwork! It should look bright, colorful, and utterly inviting. This dish always gets compliments, no joke.

# Notes:

01 - Don't over-toss the fruit; you want distinct pieces, not a fruit mush.
02 - Always toast your nuts! It brings out so much more flavor and crunch.
03 - Using freshly squeezed citrus juice makes a huge difference, skip the bottled stuff here.

# Tools You'll Need:

01 - Large mixing bowl
02 - whisk
03 - sharp knife
04 - cutting board
05 - serving bowl

# Nutrition Facts (Per Serving):

Calories: 150
Total Fat: 2g
Total Carbohydrate: 35g
Protein: 1g

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