Fall Fruit Salad Recipe
A vibrant and refreshing Fall Fruit Salad featuring a mix of sweet apples, grapes, blackberries, and pecans, tossed in a zesty orange-maple dressing with warm cinnamon spice. Perfect as a healthy snack or side dish during the autumn season.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dressing
- 1 orange (zest and juice)
- 2 tablespoons maple syrup
- 0.75 teaspoon ground cinnamon
Fruit Salad
- 16 ounces red seedless grapes
- 12 ounces blackberries
- 1 cup chopped pecans
- 2 large sweet apples (cubed)
Instructions
- Prepare the dressing: In a large bowl, zest and juice one orange, then add 2 tablespoons of maple syrup and 0.75 teaspoon of ground cinnamon. Whisk all ingredients together until well combined.
- Add fruit and nuts: To the bowl with the dressing, add 16 ounces of red seedless grapes, 12 ounces of blackberries, and 1 cup of chopped pecans.
- Incorporate apples: Cube 2 large sweet apples into bite-sized pieces, then add them to the bowl. Immediately toss all the fruit and nuts in the dressing to coat evenly.
- Serve or store: Serve the fruit salad immediately for best freshness or cover and refrigerate until ready to serve.
Notes
- Use sweet apples like Fuji or Gala for best flavor and texture.
- To prevent apples from browning, toss them in a bit of lemon juice before adding to the salad.
- The salad can be stored in the refrigerator for up to 24 hours, but apples may brown over time.
- For added texture, you can substitute the pecans with walnuts or almonds.
- Maple syrup adds natural sweetness; honey can be used as a substitute if preferred.
Find it online: https://dishesbydiana.com/fall-fruit-salad-recipe/
