Go Back

Fall Fruit Salad

Fall fruit salad combines apples, pears, grapes, dried cranberries, and pecans in a quick maple-cinnamon dressing. The fruit is gently tossed and rested for 10 minutes for a crisp, colorful side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Resting 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 192
Ingredients Method Notes

Ingredients
  

For the dressing
  • 2 tbsp lemon juice
  • 1 tbsp pure maple syrup
  • 0.25 tsp ground cinnamon
For the salad
  • 2 apples medium, cored and cut into 1/2-inch pieces
  • 2 pears firm-ripe, cored and cut into 1/2-inch pieces
  • 1 cup red grapes halved
  • 0.5 cup dried cranberries
  • 0.5 cup pecans chopped

Method
 

Make the dressing
  1. In a large serving bowl, whisk together the lemon juice, maple syrup, and cinnamon.
Assemble the salad
  1. Add the apples to the bowl and toss to coat them in the dressing.
  2. Add the pears and toss to coat.
  3. Add the grapes, dried cranberries, and pecans, and gently toss to combine.
  4. Let the salad stand for 10 minutes before serving.

Notes

For the best texture, serve soon after the 10-minute rest. Refrigerate leftovers in a covered container for up to 2 days; freezing is not recommended. Omit the pecans for a nut-free version.