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 for a quick, healthy snack or a festive side dish during the autumn season.
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
Dressing
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
Optional Toppings
- 1/2 cup chopped pecans or walnuts
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 for the salad.
- Combine Fruit: In a large bowl, add the chopped apples, pears, halved grapes, pomegranate arils, and dried cranberries. Gently mix them together to evenly distribute the fruits.
- Make the Dressing: In a small bowl, whisk together the honey, lemon juice, and ground cinnamon until the mixture is smooth and well combined, creating a lightly spiced, sweet dressing.
- Toss the Salad: Drizzle the cinnamon-honey dressing over the fruit mixture. Gently toss the salad with a large spoon or salad tongs to coat all the fruit evenly with the dressing.
- Add Nuts and Serve: Sprinkle the chopped pecans or walnuts over the top of the salad if desired. Serve the salad immediately for the freshest taste, or refrigerate for up to 2 hours before serving to allow flavors to meld.
Notes
- For a nut-free version, simply omit the pecans or walnuts.
- To prevent apples and pears from browning, toss them with a bit of lemon juice immediately after chopping.
- This salad is best served fresh but can be stored in the refrigerator up to 2 hours before serving.
- Feel free to substitute fruits like kiwi or oranges for added color and flavor variety.
