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–+ servings
Fall Fruit Salad

Fall Fruit Salad with a Zesty Citrus Twist for Festive Gatherings

A vibrant Fall Fruit Salad perfect for Thanksgiving, featuring crunchy apples, sweet grapes, and tangy oranges with a zesty citrus dressing. Ideal for festive gatherings!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Green Apples Provide crunch and a tart flavor; substitute with green pears for a softer texture.
  • 2 medium Red Apples Add sweetness; substitute with Honeycrisp or Fuji apples for extra sweetness.
  • 1 cup Dried Cranberries Introduce a sweet-tart flavor; raisins or chopped dates can be used instead.
  • 1 cup Pecans Offer a crunchy texture; substitute with almonds or walnuts.
  • 2 cups Grapes Use seedless varieties for easy snacking.
  • 2 medium Navel Oranges Segment for fresh bursts of flavor; mandarins or clementines can be substituted.
For the Dressing
  • 1/4 cup Lemon Juice Prevents apple browning; mix with lime juice for a twist.
  • 1/2 cup Orange Juice Main component for sweetness; fresh lemon juice works well too.
  • 2 tablespoons White Sugar Balances the dressing’s flavors; try honey or agave syrup.
  • 1 teaspoon Apple Pie Spice Adds warm flavors; substitute with cinnamon, nutmeg, or ginger.
  • 1 tablespoon Lemon Zest Enhances citrus flavors.
  • 1 tablespoon Orange Zest Enhances citrus flavors.

Equipment

  • oven
  • Saucepan
  • mixing bowl
  • baking sheet

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Spread the pecans evenly on a lined baking sheet and toast for about 8-10 minutes until fragrant and slightly golden.
  2. In a small saucepan, combine orange juice, white sugar, apple pie spice, and zests of lemon and orange. Simmer for 5-7 minutes until thickened. Strain and let cool.
  3. Core and slice green and red apples into bite-sized pieces, tossing with lemon juice to prevent browning. Peel and segment navel oranges, removing seeds. Wash and halve grapes if desired.
  4. In a large mixing bowl, combine sliced apples, dried cranberries, toasted pecans, halved grapes, and orange segments. Fold gently to mix.
  5. Drizzle dressed citrus over the fruit mixture and toss gently to coat. Serve immediately or refrigerate until ready.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 35gProtein: 2gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 5mgPotassium: 150mgFiber: 3gSugar: 20gVitamin A: 4IUVitamin C: 25mgCalcium: 2mgIron: 5mg

Notes

Best served fresh. Store in an airtight container for up to 2 days in the fridge. The dressing can be made ahead and stored for up to 3 days.

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