Ultimate Fall Fruit Salad
This vibrant Fall Fruit Salad is a celebration of autumn's bounty, packed with crisp apples, juicy pears, sweet cranberries, and pomegranate. Dressed with a maple-cinnamon dressing, it's a refreshing and healthy addition to any fall table, perfect as a palate cleanser, dessert, or brunch side.
Equipment
- Large bowl
- Small bowl
- Whisk
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Airtight container
Ingredients
- 4 cups chopped apples 2-3 medium
- 3 cups chopped pears 2-3 medium
- 1 cup fresh cranberries
- 1 cup pomegranate arils
- 1 cup red or green grapes, halved
- ¼ cup maple syrup
- 2 tablespoons lemon juice
- 1 tablespoon orange juice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Pinch of salt
Instructions
- Wash and dry all fruit thoroughly.
- Chop the apples and pears into bite-sized pieces.
- In a large bowl, combine the chopped apples, pears, cranberries, pomegranate arils, and grapes.
- In a small bowl, whisk together the maple syrup, lemon juice, orange juice, cinnamon, ginger, and salt until smooth.
- Pour the dressing over the fruit and gently toss to coat evenly.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serve chilled. Garnish with a sprinkle of cinnamon or extra pomegranate arils, if desired.
Notes
For best results, use fresh, ripe fruit. To prevent browning, toss the apples and pears with a little extra lemon juice immediately after chopping. The salad can be made a day or two in advance; store in an airtight container in the refrigerator. Adjust the sweetness of the dressing to your liking. Consider adding chopped walnuts, pecans, or slivered almonds for added crunch. For a creamier variation, add a dollop of whipped cream or yogurt before serving. Spice it up by adding a pinch of ground cloves, nutmeg, or cardamom to the dressing. For an adult version, add a splash of apple cider brandy, bourbon, or rum to the dressing.