Description
A vibrant and refreshing fall fruit salad combining apples, pears, grapes, pomegranate arils, and dried cranberries. Tossed with a sweet cinnamon-honey dressing and optionally topped with crunchy chopped pecans or walnuts, this salad captures the essence of autumn flavors in a quick and easy dish perfect for gatherings or as a healthy snack.
Ingredients
Scale
Fruits
- 2 large apples, cored and chopped
- 2 large pears, cored and chopped
- 1 cup red or green grapes, halved
- 1 cup pomegranate arils (seeds)
- 1/2 cup dried cranberries
Dressing
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
Optional Toppings
- 1/2 cup chopped pecans or walnuts
Instructions
- Prepare the Fruit: Core and chop the apples and pears into bite-sized pieces. Halve the grapes and ensure the pomegranate arils are ready for use.
- Combine the Fruit: In a large bowl, gently mix the chopped apples, pears, halved grapes, pomegranate arils, and dried cranberries until evenly distributed.
- Make the Dressing: In a small bowl, whisk together the honey, lemon juice, and ground cinnamon until the mixture is smooth and well combined.
- Toss the Salad: Drizzle the cinnamon-honey dressing over the fruit mixture. Toss gently to coat all the fruit pieces evenly with the dressing.
- Add Toppings and Serve: Sprinkle the optional chopped pecans or walnuts on top for added texture and flavor. Serve the salad immediately or refrigerate it for up to 2 hours before serving for a chilled option.
Notes
- For a nut-free version, omit the chopped pecans or walnuts.
- Use fresh, crisp apples and pears to ensure the salad has a nice crunchy texture.
- This salad is best served fresh but can be refrigerated for up to 2 hours to chill before serving.
- The lemon juice helps to prevent the fruit from browning and adds a hint of tartness to balance the sweetness.
- Feel free to substitute honey with maple syrup for a vegan-friendly option.
