If you’re craving a dish that beautifully captures the flavors and colors of the season, look no further than this Autumn Fruit Salad. It’s a vibrant celebration of crisp apples, juicy pears, sweet grapes, tart cranberries, crunchy nuts, and jeweled pomegranate seeds, all lightly dressed in fragrant maple-cinnamon goodness. Perfect for cozy gatherings, healthy snacking, or even a festive holiday spread, this salad takes everything wonderful about autumn and brings it straight to your table in under 20 minutes!
Ingredients You’ll Need
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For the Salad:
- 2 apples, cored and diced
- 2 pears, cored and sliced
- 1 cup red grapes, halved
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts or pecans, toasted
- 1/4 cup pomegranate seeds
- 1 tablespoon lemon juice
For the Dressing:
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- pinch of nutmeg
How to Make Autumn Fruit Salad
Step 1: Prep the Apples and Pears
Start by coring and dicing the apples, then core and thinly slice the pears. Don’t worry if your knife skills aren’t perfect—rustic shapes look charming in a fruit salad! Immediately toss the apples and pears with lemon juice in a large bowl. This not only adds a zingy freshness but also keeps the fruit from browning before you assemble the salad.
Step 2: Add the Remaining Fruit and Nuts
To the apples and pears, add your halved red grapes, dried cranberries, toasted nuts, and those irresistible pomegranate seeds. Each ingredient brings unique color and texture, creating a cornucopia of autumn flavors in one bowl.
Step 3: Make the Maple-Cinnamon Dressing
In a small bowl, whisk together the maple syrup, ground cinnamon, and just a pinch of nutmeg. This aromatic dressing is like fall in a spoonful—it will tie together all the fruit with a subtle, comforting sweetness.
Step 4: Combine and Chill
Pour the maple-cinnamon dressing over the mixed fruits and gently toss everything together to coat. Try to be gentle—no need to mash, just a light hand will do. Then, pop the bowl in the refrigerator for at least 30 minutes. This brief chill gives the flavors a chance to mingle and become even more delicious.
Step 5: Serve and Enjoy!
Once chilled, give the Autumn Fruit Salad a gentle toss and transfer it to your favorite serving dish. Watch it vanish in moments—everyone will want seconds!
How to Serve Autumn Fruit Salad
Garnishes
Dress up your bowl of Autumn Fruit Salad with a sprinkle of extra pomegranate seeds, a dusting of cinnamon, or a scatter of fresh mint leaves for color and contrast. If you’re feeling extra indulgent, a little crumbled goat cheese or a dollop of creamy Greek yogurt makes an irresistible, creamy counterpoint to the fruit and nuts.
Side Dishes
Serve this salad alongside classic fall roasts, savory stuffed squashes, or hearty whole grain pilafs—its vibrant sweet-tart notes cut beautifully through rich main courses. It’s especially perfect as a light, palate-pleasing side for Thanksgiving or holiday menus!
Creative Ways to Present
For special gatherings, try layering the Autumn Fruit Salad in individual parfait glasses, or use hollowed-out apples or mini pumpkins as adorable edible bowls. Skewer fruit and nuts on toothpicks for quick party bites, or simply pile high in a gorgeous glass trifle bowl to show off all those shimmering layers.
Make Ahead and Storage
Storing Leftovers
Store any leftover Autumn Fruit Salad in an airtight container in the refrigerator for up to two days. The fruit stays fresh and crisp, and the flavors get even cozier as they meld together overnight. Give the salad a quick toss before serving again to redistribute the dressing.
Freezing
Freezing isn’t recommended for this salad, as the crisp apples and pears will lose their lovely bite and become mushy once thawed. For best results, enjoy Autumn Fruit Salad fresh or within a couple of days of preparation.
Reheating
There’s no need to reheat this salad—it’s meant to be served cold and refreshing. If you want to take the chill off, simply let it sit at room temperature for 10-15 minutes before serving.
FAQs
Can I make Autumn Fruit Salad ahead of time?
Yes! You can assemble the whole salad (minus the nuts, if you want them extra crunchy) up to a day in advance. Just add the toasted nuts right before serving to keep them crisp.
What other fruits can I use?
Feel free to swap pears for sliced persimmons or toss in juicy orange segments for a citrusy twist. As long as the fruit holds up well and isn’t too watery, it makes for a delicious addition to your Autumn Fruit Salad.
Is this salad gluten-free and vegan?
Absolutely—Autumn Fruit Salad is naturally gluten-free and vegan as written, so it’s perfect for nearly every guest at your table. Adding yogurt or cheese is optional and can be kept on the side for anyone with dietary needs.
What’s the best way to toast the nuts?
Spread your chopped nuts on a dry skillet over medium heat and stir frequently for 3-5 minutes, until fragrant and lightly golden. Alternatively, bake at 350°F on a sheet pan for about 8 minutes—just don’t walk away, as nuts can burn quickly!
Can I use honey instead of maple syrup?
You sure can! Honey makes an excellent swap if that’s what you have on hand. Just note that maple syrup gives a signature, unmistakable autumn flavor, but both will sweeten the salad deliciously.
Final Thoughts
Whether you’re hosting a gathering or looking for a healthy treat, Autumn Fruit Salad is a joyful way to savor the best of the season. Give it a try and I promise it will become a new fall favorite in your kitchen—not just for its taste, but for how happy it makes everyone who tries a bite!
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Autumn Fruit Salad Recipe
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Autumn Fruit Salad is a delightful combination of fresh fruits, nuts, and a hint of warm spices, perfect for the fall season. The sweet and crunchy textures come together with a maple-cinnamon dressing that enhances the natural flavors of the fruits.
Ingredients
For the Salad:
- 2 apples, cored and diced
- 2 pears, cored and sliced
- 1 cup red grapes, halved
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts or pecans, toasted
- 1/4 cup pomegranate seeds
- 1 tablespoon lemon juice
For the Dressing:
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- pinch of nutmeg
Instructions
- Prepare the Fruits: Toss the diced apples and sliced pears with lemon juice in a large bowl.
- Combine Ingredients: Add grapes, dried cranberries, toasted nuts, and pomegranate seeds to the bowl.
- Make the Dressing: Whisk together maple syrup, cinnamon, and nutmeg in a small bowl.
- Toss Together: Pour the dressing over the fruit mixture and gently combine.
- Chill and Serve: Refrigerate for at least 30 minutes before serving to let the flavors meld.
Notes
- You can substitute pears with persimmons or add orange segments for a twist.
- For added richness, top with crumbled goat cheese or a dollop of Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 19g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 0.7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
