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Fall Fruit Salad Recipe

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3.9 from 14 reviews

A vibrant and refreshing Fall Fruit Salad bursting with seasonal flavors. This salad combines crisp apples, juicy oranges, sweet grapes, tart dried cranberries, and toasted pecans, all tossed in a warm spiced citrus dressing made from orange juice, apple pie spice, and zest. Perfect as a healthy snack or a festive side dish for autumn gatherings.

  • Total Time: 20 minutes
  • Yield: 8 servings

Ingredients

Dressing

  • ½ cup orange juice (freshly squeezed or store-bought, not from concentrate)
  • ¼ cup white sugar
  • ¼ teaspoon apple pie spice (can substitute with cinnamon)
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest

Salad

  • 1 cup pecans
  • 3 navel oranges
  • 2 green apples (such as Granny Smith or other tart varieties)
  • 2 red apples (such as Fuji or Gala)
  • 1 cup red seedless grapes
  • ¾ cup dried cranberries

Instructions

  1. Toast Pecans: Preheat your oven to 350°F. Arrange pecans on a baking sheet and place them in the oven as it heats. Toast the pecans until you can smell their aroma, which happens roughly when the oven reaches temperature, then remove and set aside to cool.
  2. Prepare the Dressing: In a small saucepan over medium heat, whisk together the orange juice, sugar, apple pie spice, lemon zest, and orange zest. Allow this mixture to simmer gently for 3 to 4 minutes so the flavors meld nicely. Strain the dressing through a fine mesh sieve into a heat-safe jar or bowl and let it cool completely.
  3. Prepare the Fruit: Core and slice the apples into bite-sized pieces. Peel the oranges, removing the white pith, and dice into similarly sized pieces. If serving children, slice the red seedless grapes in half lengthwise for safety and ease of eating.
  4. Assemble the Salad: In a large bowl, gently combine the sliced apples, grape halves, diced oranges, dried cranberries, and cooled toasted pecans. Drizzle the cooled dressing evenly over the fruit mixture and toss carefully until all pieces are well-coated.
  5. Serve and Store: Enjoy the salad immediately or cover and refrigerate. Leftovers should be stored in an airtight container and consumed within 1 to 2 days for best freshness.

Notes

  • Apple varieties: For a balanced taste and texture, use a mix of tart green apples like Granny Smith and sweeter red apples like Fuji or Gala.
  • Removing orange pith improves salad flavor by avoiding bitterness.
  • Zesting the citrus fruits before juicing helps capture the aromatic oils to intensify the dressing’s flavor.
  • Toasted pecans add a warm nuttiness and crunch but can be skipped if preferred.
  • If serving young children, slice grapes to reduce choking hazards.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/fall-fruit-salad-recipe/