Thanksgiving Fruit Salad Recipe
A crowd pleaser, this Thanksgiving Fruit Salad is a lighter addition to your dessert lineup made with fall fruits like apples, pears, oranges, and pomegranate arils. No cooking required and comes together quickly.
Servings: 8 servings
Ingredients
For the dressing:
- 2 tablespoons maple syrup or honey
- 1 teaspoon orange zest
- ½ cup orange juice freshly squeezed
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon or apple spice
For the fruit:
- 2 medium apples cut into cubes ~ 3 cups
- 2 medium pears cut into cubes ~ 3 cups
- 1 cup seedless green grapes cut in half
- 1 cup pomegranate arils
- 2 oranges cut into small pieces ~ 2 cups
- 1 kiwi cut into cubes ~ ½ cup
- 1 cup pecans or walnuts
Optional Garnish:
- A handful of fresh mint leaves torn
Instructions
- To make the dressing, mix together maple syrup, orange zest, orange juice, vanilla extract, and cinnamon in a large bowl until combined.
- Add in the cubed apples and pears to the bowl and give it a quick toss to ensure they are coated with the dressing (aka the acid in the orange juice) to prevent browning.
- Then add in the grapes, pomegranate arils, oranges, and kiwi to the bowl. Toss to combine.
- When ready to serve, add the pecans and toss. If using, garnish with fresh mint leaves and serve.
Notes
- Yields: This recipe yields about 8-9 cups of fruit salad, ideal for 8 servings. The nutritional values below are per serving.
- Make Ahead: You can make this recipe a day (or two) in advance. Just follow the recipe as written (except adding the pecans and mint garnish), place in an airtight container, and store it in the fridge. When ready to serve, transfer it to a serving platter and garnish with pecans and fresh mint leaves, if using.
Nutrition
Calories: 208kcal | Carbohydrates: 33g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 3mg | Potassium: 361mg | Fiber: 6g | Sugar: 24g | Vitamin A: 171IU | Vitamin C: 41mg | Calcium: 44mg | Iron: 1mg
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