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–+ servings
Fall Fruit Salad

Delicious Fall Fruit Salad with Spiced Citrus Zing

Enjoy this vibrant Fall Fruit Salad with spiced citrus dressing, perfect for Thanksgiving gatherings!
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 6 cups
Course: Salad
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fruit Salad
  • 2 cups Green Apples Add crunch and tartness; substitute with Granny Smith for extra zing.
  • 2 cups Red Apples Provides sweetness; Fuji or Gala are excellent alternatives.
  • 1 cup Dried Cranberries Infuses sweetness; swap for raisins if preferred.
  • 1 cup Pecans Contributes richness; walnuts can be a nut-free option.
  • 2 cups Grapes Brings juiciness; any seedless variety works.
  • 2 cups Oranges Offers bright citrus flavor; mandarins or clementines work well.
For the Dressing
  • 1/4 cup Lemon Juice Prevents browning of apples; cider vinegar can be used instead.
  • 1/2 cup Orange Juice Base for dressing; fresh juice is best.
  • 2 tablespoons White Sugar Balances acidity; honey or maple syrup can substitute.
  • 1 teaspoon Apple Pie Spice Introduces warm spice; replace with pumpkin pie spice if desired.
  • 1 teaspoon Lemon Zest Elevates flavor; lime zest can be an interesting twist.
  • 1 teaspoon Orange Zest Enhances aroma and flavor depth.

Equipment

  • oven
  • Medium Saucepan
  • mixing bowl
  • baking sheet
  • parchment paper
  • Fine mesh sieve

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Toast the pecans for about 5-7 minutes until golden brown, then let cool.
  3. Prepare the dressing by combining orange juice, white sugar, apple pie spice, lemon zest, and orange zest in a saucepan, simmering for 3-4 minutes.
  4. Wash and core the apples, slice them, and toss with lemon juice. Peel and segment the oranges.
  5. In a mixing bowl, combine apple slices, dried cranberries, cooled pecans, grapes, and orange segments with the dressing.
  6. Serve immediately for the best freshness. Refrigerate leftovers in an airtight container.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 30gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 5mgPotassium: 250mgFiber: 4gSugar: 15gVitamin A: 150IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

Assemble the salad just before serving to maintain the texture and flavor. Make extra dressing for other dishes if desired.

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