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Thanksgiving Fall Fruit Salad

Thanksgiving fall fruit salad combines crisp apples and pears, juicy grapes, mandarin oranges, and pomegranate in a maple-cinnamon dressing. Chill it before serving and fold in the pecans at the last minute for extra crunch.
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Prep Time 15 minutes
Refrigerating 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 166
Ingredients Method Notes

Ingredients
  

For the dressing
  • 2 tbsp lemon juice
  • 2 tbsp maple syrup
  • 0.25 tsp ground cinnamon
  • 1 pinch salt
For the salad
  • 2 apples medium, cored and diced
  • 2 pears medium, cored and diced
  • 2 cup red grapes halved
  • 2 cup mandarin orange segments
  • 1 cup pomegranate arils
  • 0.5 cup pecans roughly chopped

Method
 

Make the dressing
  1. In a large serving bowl, whisk the lemon juice, maple syrup, cinnamon, and salt until combined.
Assemble the salad
  1. Add the diced apples and pears to the bowl and toss immediately to coat them in the dressing.
  2. Fold in the grapes, mandarin orange segments, and pomegranate arils.
  3. Cover and refrigerate for 15 to 30 minutes.
  4. Fold in the pecans just before serving.

Notes

For the best crunch, fold in the pecans just before serving. Refrigerate covered for up to 2 days; freezing is not recommended. For a nut-free variation, swap the pecans for pumpkin seeds.