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ChefMaster Emily

Fall Fruit Salad

This Fall Fruit Salad is a vibrant medley of crisp apples, juicy pears, tart pomegranate seeds, sweet grapes, and crunchy nuts, all tossed in a warm honey-cinnamon dressing. It's fresh, festive, and perfect for any fall gathering.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Dessert, Lunch
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Fruit Base
  • 2 apples chopped
  • 2 pears chopped
  • 1 cup red grapes halved
  • 0.5 cup pomegranate seeds
  • 0.25 cup dried cranberries
  • 0.25 cup chopped pecans or walnuts toasted optional
Dressing
  • 2 tbsp honey or maple syrup
  • 1 tbsp lemon juice freshly squeezed
  • 0.25 tsp cinnamon

Equipment

  • Mixing Bowl

Method
 

  1. Wash and chop apples and pears into bite-sized pieces. Halve the grapes and collect pomegranate seeds.
  2. In a small bowl, whisk together honey, lemon juice, and cinnamon to make the dressing.
  3. Combine all fruits, cranberries, and nuts in a large mixing bowl. Pour the dressing over and toss gently to coat.
  4. Chill in the fridge for 30 minutes before serving to let flavors meld.

Notes

Use fresh, crisp fruit for best results. This salad is best eaten the same day, but can be stored in the fridge for up to 2 days. Not suitable for freezing.