If you love celebrating the flavors of the season, this Fall Fruit Salad is about to become your go-to dish! It’s a vibrant, crisp medley of apples, pears, grapes, pomegranate seeds, and more, all lightly dressed with a sweet and tangy maple-cinnamon dressing. Whether you need a jewel-toned addition to your holiday table or a quick, healthy treat to brighten any autumn day, this recipe brings together everything wonderful about fall’s harvest in every single bite.
Ingredients You’ll Need
With just a handful of seasonal stars, this Fall Fruit Salad comes together quickly and beautifully. Each ingredient shines in its own way, adding color, crunch, flavor, or a burst of juiciness. Here’s the lineup that makes this salad irresistible:
- Apples: Crisp and sweet, apples bring classic autumn flavor and a satisfying crunch. Try mixing red and green varieties for extra color.
- Pears: Juicy and mellow, ripe pears add buttery softness and a delicate fragrance that pairs perfectly with apples.
- Red grapes: Halved grapes toss in gorgeous color, juicy bursts, and a little natural sweetness.
- Pomegranate seeds: These little ruby gems offer pops of tart flavor and make the salad look absolutely stunning.
- Dried cranberries: Sweet and chewy, cranberries add a tangy jolt and textural contrast to every scoop.
- Pecans or walnuts: Chopped nuts add crunchy richness that ties all the fruity flavors together. Toast them for even more aroma.
- Lemon juice: Just a splash keeps the fruits bright and balances the salad with a hint of tartness.
- Maple syrup: This natural sweetener lends a deep, cozy sweetness that tastes just like fall.
- Ground cinnamon: Warming cinnamon is the secret to a fragrant, autumn-inspired dressing that pulls every ingredient into harmony.
- Pinch of salt: A tiny bit of salt wakes up all the other flavors and keeps the salad from tasting flat.
How to Make Fall Fruit Salad
Step 1: Combine the Fruit and Nuts
In your largest, prettiest mixing bowl, pile in the chopped apples, pears, halved grapes, vibrant pomegranate seeds, chewy dried cranberries, and your favorite chopped nuts. The mix of textures and jewel-toned colors already looks festive before you even add the dressing!
Step 2: Whisk the Dressing
In a separate small bowl or measuring cup, whisk together the lemon juice, maple syrup, ground cinnamon, and just a pinch of salt. The dressing should smell amazing — sweet, tart, and warmly spiced — and come together quickly with a fork or small whisk.
Step 3: Toss Everything Together
Pour that luscious maple-cinnamon dressing over the bowl of fruit and nuts. Gently toss with a large spoon or spatula, being careful not to crush the fruit, until every piece is lightly coated. The lemon juice will help keep everything looking bright and appetizing.
Step 4: Let the Flavors Meld
For maximum magic, let your Fall Fruit Salad rest at room temperature for 10 to 15 minutes before serving. This quick pause allows the dressing to soak in and the flavors to come together into something even better than the sum of its parts.
How to Serve Fall Fruit Salad
Garnishes
A little flourish goes a long way! Sprinkle extra pomegranate seeds or a handful of toasted nuts on top for an eye-catching finish. A few fresh mint leaves or a light dusting of extra cinnamon can send your Fall Fruit Salad presentation over the top — and make each serving look as wonderful as it tastes.
Side Dishes
This salad loves company! Serve alongside brunch classics like quiche or pancakes, or pair it with hearty roasted meats for holiday feasts. Fall Fruit Salad matches beautifully with creamy cheeses, crusty multigrain breads, and even roasted sweet potatoes for a comforting autumn plate.
Creative Ways to Present
Thinking beyond the standard bowl? Try spooning your Fall Fruit Salad into hollowed-out apples, individual parfait glasses, or little mason jars for a fun, portable twist. For parties, mini phyllo cups filled with the salad become an elegant bite-sized starter that guests will remember.
Make Ahead and Storage
Storing Leftovers
Leftover Fall Fruit Salad can be stored in an airtight container in the refrigerator for up to two days. The fruit may soften slightly, but the flavors develop even more. If you’d like, give it a quick toss to redistribute the dressing before serving again.
Freezing
Freezing isn’t recommended for this salad, as the fresh fruits and nuts lose their appealing texture once thawed. The best experience comes from enjoying the salad fresh, but you can prep the ingredients ahead of time and assemble when ready to serve.
Reheating
No reheating needed — this salad is at its crisp, juicy best when served cold or at room temperature. If you find the salad very chilled after refrigeration, simply let it sit out for 10-15 minutes before serving so the flavors can bloom again.
FAQs
What varieties of apples and pears work best in Fall Fruit Salad?
Choose crisp, sweet-tart apples like Honeycrisp, Fuji, or Pink Lady, and ripe but firm pears such as Bartlett or Anjou. The contrast in colors and textures makes the salad both beautiful and delicious.
Can I substitute the nuts for something nut-free?
Absolutely! Roasted pumpkin seeds, sunflower seeds, or even toasted coconut flakes make a fantastic nut-free alternative while keeping the crunch factor in your Fall Fruit Salad.
How can I prevent the fruit from browning?
The lemon juice in the dressing helps keep apples and pears from browning, but if you’re prepping ahead, you can toss the chopped fruit with a little extra lemon juice immediately after cutting for extra insurance.
Can I double this recipe for a crowd?
Yes! This Fall Fruit Salad recipe multiplies easily. Just toss everything together in your largest bowl, and taste to see if you want a bit more dressing or an extra sprinkle of cinnamon for a bigger batch.
What other fruits can I add or swap in for variety?
Feel free to add sliced bananas (just before serving), clementine segments, or even a handful of blackberries for extra variety. Seasonal persimmons or kiwi can also make fun, colorful additions to your Fall Fruit Salad.
Final Thoughts
If you’re ready to taste autumn in a bowl, you have to try this Fall Fruit Salad. Every spoonful feels like a little celebration of fall’s best flavors, whether you’re sharing it with friends or keeping it all for yourself. Happy fall, and happy feasting!
Print
Fall Fruit Salad Recipe
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free, Dairy-Free
Description
This Fall Fruit Salad is a delightful mix of seasonal fruits and nuts, dressed in a light, sweet dressing. Perfect for autumn gatherings or as a refreshing side dish.
Ingredients
Fruit Salad:
- 2 apples (cored and chopped)
- 2 pears (cored and chopped)
- 1 cup red grapes (halved)
- 1 cup pomegranate seeds
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans or walnuts
Dressing:
- 1 tablespoon lemon juice
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- pinch of salt
Instructions
- Fruit Preparation: In a large mixing bowl, combine the chopped apples, pears, grapes, pomegranate seeds, dried cranberries, and nuts.
- Dressing: In a small bowl, whisk together the lemon juice, maple syrup, cinnamon, and salt.
- Combine: Pour the dressing over the fruit mixture and toss gently to coat. Let the salad sit for 10–15 minutes before serving to allow the flavors to meld.
Notes
- For extra crunch, toast the nuts before adding them.
- You can also add sliced bananas just before serving, though they brown quickly.
- This salad is best served the same day but can be stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 22 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
