Few dishes capture the cozy magic of the season like a big, colorful bowl of Fall Fruit Salad. Bursting with crisp apples and pears, juicy grapes, tart cranberries, crunchy pecans, and glittery pomegranate seeds, all tied together with a maple-cinnamon dressing, this salad truly sings autumn. Whether you’re pulling it together for a brunch, a weeknight treat, or the holiday table, you’ll find it’s every bit as joyful to make as it is to eat.

Ingredients You’ll Need

Fruit Salad:
- 2 apples (cored and chopped)
- 2 pears (cored and chopped)
- 1 cup red grapes (halved)
- 1 cup green grapes (halved)
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans or walnuts
- 1/4 cup pomegranate seeds
Dressing:
- 1 tablespoon lemon juice
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon

How to Make Fall Fruit Salad

Step 1: Prep the Fruit

Start by coring and chopping your apples and pears into bite-sized pieces. Cutting the grapes in half is key—not just for easy eating but also for letting the dressing soak right in. Place the apples, pears, red and green grapes, dried cranberries, chopped nuts, and pomegranate seeds into a large mixing bowl.

Step 2: Mix the Dressing

In a small bowl, whisk together the lemon juice, maple syrup, and ground cinnamon. This simple mix transforms into the loveliest sweet-tart, spiced dressing reminiscent of homemade pie, but so much lighter and fresher.

Step 3: Combine and Toss

Pour the maple-cinnamon dressing all over the chopped fruit and nuts, then gently toss until everything is perfectly coated. Be gentle—overmixing can bruise the fruit, and you want those neat, juicy pieces to stay intact for both looks and texture.

Step 4: Let It Chill

Cover your bowl and refrigerate the Fall Fruit Salad for at least 30 minutes before serving. This resting time allows all the flavors to meld and the dressing to infuse the fruit with delicious autumn warmth. Serve it chilled straight from the fridge!

How to Serve Fall Fruit Salad

Garnishes

Elevate your Fall Fruit Salad with a finishing flourish! A handful of extra pomegranate seeds or a sprinkle of finely chopped fresh mint leaves add vibrancy and a cooling aroma. For extra indulgence, a dollop of vanilla Greek yogurt on top is creamy, tangy perfection.

Side Dishes

This salad is incredibly versatile—serve it alongside fluffy pancakes at brunch, next to roast chicken at dinner, or as a cheerful addition to your holiday table. Its sweet-tart heartiness can even complement a rich cheese plate, or make a delightful palate cleanser between courses.

Creative Ways to Present

Presentation makes this standout dish even more exciting! Scoop Fall Fruit Salad into hollowed-out mini pumpkins or pretty glass jars for a rustic vibe, or layer it parfait-style in tall glasses with yogurt and granola. For big gatherings, serve it family-style in a large, clear trifle bowl to showcase all those colorful layers.

Make Ahead and Storage

Storing Leftovers

Leftover Fall Fruit Salad stores beautifully in an airtight container in the fridge for up to two days. The flavors deepen as it chills, but keep in mind that some fruits (especially pears and apples) may soften a little more over time.

Freezing

Freezing is not recommended for this salad, since the fruit’s lovely texture can become mushy and watery after thawing. It’s truly best enjoyed fresh within a couple of days of making.

Reheating

There’s no reheating needed here—the salad is served chilled. If you’ve stored it in the fridge, just give it a gentle toss before serving to redistribute any dressing that may have settled at the bottom.

FAQs

Can I make Fall Fruit Salad a day in advance?

Absolutely! In fact, letting it refrigerate for several hours or overnight helps all the flavors come together beautifully. Just wait to add nuts until right before serving if you like them extra crunchy.

What are the best apples and pears to use?

Choose firm, crisp varieties that hold up to tossing—think Honeycrisp, Fuji, or Gala apples, and Bartlett or Anjou pears. Avoid overly ripe or mealy fruit so your salad stays vibrant and crunchy.

How can I make this salad nut-free?

If you’re serving someone with nut allergies, simply skip the pecans or walnuts or swap in roasted pumpkin seeds (pepitas) for a safe, satisfying crunch.

Can I swap the maple syrup for something else?

Definitely! Honey is a classic alternative and gives a slightly different floral sweetness. For a vegan version, agave nectar works well too—just keep the proportions the same.

What other fruits work in Fall Fruit Salad?

There’s plenty of room to play! Add sliced persimmons, chunks of fresh figs, or even orange segments for new texture and flavors. Just keep the autumn color palette in mind and you’ll have a stunner every time.

Final Thoughts

This Fall Fruit Salad is more than just a recipe; it’s a vibrant taste of the season that brightens up any meal. Whether you’re sharing it at a gathering or tucking into a bowl yourself, it’s bound to become a cozy fall favorite. Dive in, have fun with the colors and flavors, and watch as everyone comes back for seconds!

Fall Fruit Salad Recipe

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4.6 from 8 reviews

Author: admin
Total Time: 15 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Fall Fruit Salad is a delightful combination of seasonal fruits, nuts, and a touch of warm spices, perfect for autumn gatherings or as a refreshing side dish.

Ingredients

Scale

Fruit Salad:

2 apples (cored and chopped)
2 pears (cored and chopped)
1 cup red grapes (halved)
1 cup green grapes (halved)
1/2 cup dried cranberries
1/2 cup chopped pecans or walnuts
1/4 cup pomegranate seeds

Dressing:

1 tablespoon lemon juice
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon

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Instructions

Prepare the Fruit: In a large mixing bowl, combine the apples, pears, red and green grapes, dried cranberries, nuts, and pomegranate seeds.
Make the Dressing: In a small bowl, whisk together lemon juice, maple syrup, and cinnamon until well blended.
Combine and Chill: Pour the dressing over the fruit and toss gently to coat. Refrigerate for at least 30 minutes to blend flavors.
Serve: Serve the Fall Fruit Salad chilled.