Go Back
Fall Fruit Salad

Autumn Harvest Fruit Salad with Maple-Lemon Dressing

A vibrant and refreshing fall fruit salad bursting with the flavors of apples, pears, cranberries, and pomegranate, tossed in a sweet and tangy maple-lemon dressing. Perfect as a light dessert or healthy snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dessert, Side Dish
Cuisine: American, Autumn
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Fruit
  • 2 Apples (Honeycrisp, Fuji, or Gala) cored and chopped
  • 2 Pears (Anjou or Bartlett) cored and chopped
  • 1 cup Grapes (red or green)
  • 1 cup Cranberries (fresh or dried) Rinse dried cranberries before using.
  • 1 Orange peeled and segmented
  • 1 /2 Pomegranate Seeds cup
Dressing & Optional
  • 1 /4 Pecans or Walnuts (chopped) cup (optional)
  • 2 tablespoons Maple Syrup (or Honey)
  • 1 tablespoon Lemon Juice

Equipment

  • Large Mixing Bowl
  • Small Bowl
  • Whisk

Method
 

Instructions
  1. Wash all fruits thoroughly. Core and chop apples and pears into bite-sized pieces.
  2. If using dried cranberries, rinse them briefly under cold water.
  3. In a large bowl, gently combine the chopped apples, pears, grapes, cranberries, orange segments, and pomegranate seeds.
  4. Stir in the chopped pecans or walnuts, if desired.
  5. In a small bowl, whisk together the maple syrup (or honey) and lemon juice.
  6. Pour the dressing over the fruit salad and gently toss to coat evenly. Avoid overmixing to prevent bruising the fruit.
  7. Serve immediately or chill in the refrigerator for up to 2 hours to allow the flavors to meld.

Notes

For a festive touch, add a sprinkle of cinnamon or nutmeg before serving. You can also substitute other fall fruits like figs or persimmons. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.