Introduction
This Autumn Harvest Fruit Salad celebrates the bounty of the fall season with crisp apples, juicy pears, sweet grapes, and tart cranberries all tossed in a light, spiced honey dressing. It’s refreshing yet comforting — a beautiful side dish for family dinners, holiday gatherings, or even as a healthy dessert. Each bite offers a burst of seasonal flavor and texture that perfectly complements any autumn meal.
Ingredients
For the Salad
- 2 crisp apples (Honeycrisp or Fuji), chopped
- 2 ripe pears, chopped
- 1 cup red seedless grapes, halved
- 1 cup green seedless grapes, halved
- ½ cup dried cranberries or pomegranate arils
- ½ cup chopped pecans or walnuts, toasted
- 1 banana, sliced (optional, add just before serving)
For the Honey-Cinnamon Dressing
- 3 tablespoons honey or maple syrup
- 1 tablespoon fresh lemon juice
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Fruits
Wash, dry, and chop all fruits into bite-sized pieces. Place them in a large mixing bowl. - Make the Dressing
In a small bowl or jar, whisk together honey (or maple syrup), lemon juice, cinnamon, vanilla extract, and a pinch of salt until smooth. - Combine and Toss
Pour the dressing over the fruit and gently toss to coat everything evenly. - Add Nuts and Cranberries
Sprinkle in the toasted pecans (or walnuts) and dried cranberries, then give a light toss again. - Serve or Chill
Serve immediately, or refrigerate for 30 minutes to let the flavors blend. Garnish with extra nuts or cinnamon if desired.
Tips & Variations
- Add a creamy twist: Mix in a spoonful of vanilla yogurt for a creamier version.
- Make it festive: Add diced persimmons, figs, or mandarin oranges.
- For extra crunch: Sprinkle granola just before serving.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Add banana slices only when ready to serve to prevent browning.