As the leaves begin to change and the air turns crisp, fall brings an abundance of delicious fruits that are perfect for creating vibrant and refreshing salads.
From sweet apples and juicy pears to tart cranberries and rich pomegranates, the season’s harvest offers a colorful array of flavors and textures.
Fall fruit salads are not only a delightful way to enjoy the season’s bounty but also a versatile dish that can be served at holiday gatherings, potlucks, or as a healthy snack.
In this article, we present 50+ fall fruit salad recipes that are sure to tantalize your taste buds and brighten up your autumn meals.
Whether you prefer a simple mix of fruits, a gourmet combination with nuts and cheeses, or a salad dressed with zesty vinaigrettes, we have something for everyone!
50+ Irresistible Fall Fruit Salad Recipes to Enjoy This Season
Embracing the flavors of fall with fruit salads is a delicious way to celebrate the season. The versatility of these recipes allows for endless creativity and experimentation in the kitchen, ensuring that you can cater to various tastes and dietary preferences.
From hearty salads that can stand alone as a meal to light, refreshing sides that complement your favorite dishes, the options are limitless.
So, gather the freshest fruits of the season, explore the 50+ fall fruit salad recipes we’ve shared, and bring the taste of autumn to your table.
Your friends and family will love the vibrant flavors and health benefits that these seasonal salads offer!
Apple Cranberry Walnut Fall Salad
This Apple Cranberry Walnut Fall Salad is a delightful combination of seasonal fruits and nuts, providing a perfect balance of sweetness and crunch. It’s a refreshing and nutritious dish that captures the essence of autumn in every bite. Perfect for family gatherings or as a healthy addition to your holiday menu, this salad is sure to be a crowd-pleaser.
Ingredients:
- 3 medium apples (Granny Smith or Honeycrisp), diced
- 1 cup dried cranberries
- 1 cup walnuts, toasted
- 1/4 cup fresh orange juice
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup chopped fresh parsley (optional)
Instructions:
- In a large mixing bowl, combine the diced apples, dried cranberries, and toasted walnuts.
- In a small bowl, whisk together the orange juice, honey, lemon juice, cinnamon, nutmeg, and salt until well combined.
- Pour the dressing over the apple mixture and toss gently to coat all the ingredients evenly.
- Garnish with chopped fresh parsley if desired.
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld before serving.
This Apple Cranberry Walnut Fall Salad is a versatile and vibrant dish that brings the best of autumn flavors to your table. The combination of tart apples, sweet cranberries, and crunchy walnuts, all dressed in a spiced citrus dressing, creates a delightful medley of tastes and textures. Enjoy it as a side dish, a healthy snack, or even a light dessert. This salad is not only delicious but also packed with nutrients, making it a fantastic choice for the fall season.
Pomegranate Pear and Spinach Salad
The Pomegranate Pear and Spinach Salad is a visually stunning and nutritionally rich dish, perfect for showcasing the bounty of fall fruits. This salad combines the crispness of pears with the burst of juicy pomegranate seeds, all layered over a bed of fresh spinach. The addition of a tangy vinaigrette ties the flavors together, making it an ideal starter or side dish for any autumn meal.
Ingredients:
- 4 cups fresh baby spinach
- 2 ripe pears, thinly sliced
- 1 cup pomegranate seeds
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 1/4 cup chopped pecans, toasted
Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- In a large salad bowl, combine the baby spinach, sliced pears, pomegranate seeds, feta cheese, red onion, and toasted pecans.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined.
- Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients evenly.
- Serve immediately for the best flavor and texture.
The Pomegranate Pear and Spinach Salad is a feast for both the eyes and the palate. The vibrant colors and varied textures make this salad a standout dish for any fall occasion. The sweetness of the pears and pomegranate seeds complements the slight bitterness of the spinach and the creaminess of the feta cheese, while the pecans add a satisfying crunch. This salad is not only delicious but also packed with vitamins, making it a healthy choice for your fall gatherings.
Citrus Persimmon and Arugula Salad
Citrus Persimmon and Arugula Salad is a refreshing and elegant dish that celebrates the unique flavors of fall. The combination of sweet persimmons, tangy citrus, and peppery arugula creates a harmonious blend of tastes that is both satisfying and invigorating. This salad is perfect for adding a touch of sophistication to your autumn menu, whether for a casual lunch or a festive dinner.
Ingredients:
- 4 cups fresh arugula
- 2 Fuyu persimmons, thinly sliced
- 1 large orange, segmented
- 1/2 cup pomegranate seeds
- 1/4 cup shaved Parmesan cheese
- 1/4 cup pine nuts, toasted
Citrus Dressing:
- 1/4 cup freshly squeezed orange juice
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- Salt and pepper to taste
Instructions:
- In a large salad bowl, combine the arugula, sliced persimmons, orange segments, pomegranate seeds, shaved Parmesan, and toasted pine nuts.
- In a small bowl, whisk together the orange juice, lemon juice, olive oil, honey, salt, and pepper until well combined.
- Drizzle the citrus dressing over the salad and toss gently to coat all the ingredients evenly.
- Serve immediately to enjoy the freshest flavors.
Citrus Persimmon and Arugula Salad is a delightful way to enjoy the distinctive flavors of fall fruits. The sweetness of the persimmons and the tanginess of the citrus perfectly balance the peppery bite of the arugula, while the Parmesan and pine nuts add depth and texture. This salad is a perfect example of how simple ingredients can come together to create a dish that is both elegant and delicious. Enjoy it as a light starter or a refreshing side, and savor the taste of fall.
Autumn Harvest Fruit Salad
The Autumn Harvest Fruit Salad is a vibrant and refreshing dish that brings together the best fruits of the fall season. With a mix of juicy apples, sweet grapes, tart cranberries, and crunchy pecans, this salad is a perfect balance of flavors and textures. It’s a healthy and colorful addition to any meal, making it ideal for holiday gatherings or everyday enjoyment.
Ingredients:
- 2 large apples (Honeycrisp or Gala), chopped
- 1 cup red seedless grapes, halved
- 1 cup green seedless grapes, halved
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted and chopped
- 1/4 cup fresh orange juice
- 2 tablespoons maple syrup
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
Instructions:
- In a large mixing bowl, combine the chopped apples, red and green grapes, dried cranberries, and toasted pecans.
- In a small bowl, whisk together the orange juice, maple syrup, lemon zest, and ground cinnamon.
- Pour the dressing over the fruit mixture and toss gently to combine.
- Let the salad sit for about 15 minutes to allow the flavors to meld before serving.
The Autumn Harvest Fruit Salad is a delightful way to celebrate the flavors of fall. The combination of apples, grapes, cranberries, and pecans, dressed in a light maple-citrus dressing, makes for a refreshing and nutritious dish. This salad is not only visually appealing but also packed with vitamins and antioxidants, making it a great addition to your fall menu. Enjoy it as a side dish, dessert, or even a healthy snack.
Pear, Grape, and Pomegranate Salad
Pear, Grape, and Pomegranate Salad is a beautiful and flavorful dish that highlights the best of fall fruits. The sweet and juicy pears, crisp grapes, and tart pomegranate seeds create a delightful contrast of flavors, all brought together with a light honey-lime dressing. This salad is perfect for adding a touch of elegance to your autumn meals.
Ingredients:
- 3 ripe pears, thinly sliced
- 1 cup red seedless grapes, halved
- 1 cup green seedless grapes, halved
- 1 cup pomegranate seeds
- 1/4 cup fresh lime juice
- 2 tablespoons honey
- 1 tablespoon fresh mint, finely chopped (optional)
Instructions:
- In a large salad bowl, combine the sliced pears, red and green grapes, and pomegranate seeds.
- In a small bowl, whisk together the lime juice and honey until well combined.
- Drizzle the dressing over the fruit mixture and toss gently to coat.
- Sprinkle with fresh mint if desired and serve immediately.
The Pear, Grape, and Pomegranate Salad is a refreshing and visually stunning dish that captures the essence of fall. The combination of sweet pears, crisp grapes, and tart pomegranate seeds, all enhanced by a light honey-lime dressing, makes this salad a perfect addition to any meal. It’s easy to prepare, nutritious, and sure to impress your guests with its vibrant colors and flavors.
Apple, Fig, and Pecan Salad
Apple, Fig, and Pecan Salad is a delightful autumn dish that combines the sweetness of fresh figs and apples with the crunch of pecans. This salad is dressed with a simple balsamic vinaigrette that enhances the natural flavors of the fruits and nuts, making it a perfect side dish for any fall gathering.
Ingredients:
- 2 large apples (Granny Smith or Fuji), thinly sliced
- 6 fresh figs, quartered
- 1/2 cup pecans, toasted
- 1/4 cup crumbled goat cheese
- 4 cups mixed greens (arugula, spinach, and kale)
Balsamic Vinaigrette:
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- In a large salad bowl, combine the mixed greens, sliced apples, quartered figs, toasted pecans, and crumbled goat cheese.
- In a small bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper until well combined.
- Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients evenly.
- Serve immediately to enjoy the freshest flavors.
Apple, Fig, and Pecan Salad is a wonderful way to enjoy the flavors of fall. The combination of sweet apples, fresh figs, and crunchy pecans, all dressed in a tangy balsamic vinaigrette, creates a harmonious blend of tastes and textures. This salad is not only delicious but also packed with nutrients, making it a perfect addition to your autumn menu. Enjoy it as a side dish or a light and healthy meal on its own.
Butternut Squash and Apple Salad
The Butternut Squash and Apple Salad is a hearty and flavorful dish that combines the sweetness of roasted butternut squash with the crispness of fresh apples. Topped with a tangy maple mustard dressing, this salad is a perfect way to enjoy the bounty of fall produce. It’s ideal for serving as a side dish at holiday dinners or enjoying as a light lunch on a crisp autumn day.
Ingredients:
- 3 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 large apples (Honeycrisp or Gala), thinly sliced
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta cheese
- 4 cups mixed greens (arugula, spinach, and kale)
Maple Mustard Dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- In a large salad bowl, combine the mixed greens, sliced apples, roasted butternut squash, dried cranberries, and crumbled feta cheese.
- In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
- Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
- Serve immediately to enjoy the freshest flavors.
The Butternut Squash and Apple Salad is a delightful and nutritious dish that brings together the best flavors of fall. The combination of sweet roasted butternut squash, crisp apples, and tangy cranberries, all enhanced by a maple mustard dressing, makes this salad a perfect addition to any meal. It’s a wonderful way to celebrate the season’s produce and enjoy a healthy, flavorful dish.
Roasted Beet and Orange Salad
The Roasted Beet and Orange Salad is a vibrant and refreshing dish that combines the earthy sweetness of roasted beets with the bright, citrusy flavor of fresh oranges. Tossed with a light vinaigrette and garnished with goat cheese and pistachios, this salad is both visually stunning and delicious. It’s a perfect choice for a fall appetizer or a light, healthy meal.
Ingredients:
- 4 medium beets, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 large oranges, peeled and segmented
- 1/4 cup crumbled goat cheese
- 1/4 cup chopped pistachios
- 4 cups mixed greens (arugula, spinach, and kale)
Citrus Vinaigrette:
- 1/4 cup orange juice
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C). Toss the diced beets with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender.
- In a large salad bowl, combine the mixed greens, roasted beets, orange segments, crumbled goat cheese, and chopped pistachios.
- In a small bowl, whisk together the orange juice, olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
- Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients evenly.
- Serve immediately to enjoy the freshest flavors.
The Roasted Beet and Orange Salad is a beautiful and nutritious dish that brings together the earthy and sweet flavors of roasted beets with the bright and tangy taste of fresh oranges. Topped with creamy goat cheese and crunchy pistachios, this salad is both satisfying and elegant. It’s a perfect way to enjoy the bounty of fall produce and impress your guests with a visually stunning and delicious dish.
Kale, Apple, and Quinoa Salad
The Kale, Apple, and Quinoa Salad is a wholesome and hearty dish that combines nutrient-rich kale with the sweetness of fresh apples and the nutty flavor of quinoa. Tossed with a zesty lemon tahini dressing, this salad is both delicious and packed with vitamins and minerals. It’s perfect for a healthy lunch or as a side dish for a fall dinner.
Ingredients:
- 4 cups kale, chopped
- 2 large apples (Granny Smith or Fuji), thinly sliced
- 1 cup cooked quinoa
- 1/4 cup dried cranberries
- 1/4 cup chopped almonds, toasted
- 1/4 cup crumbled feta cheese (optional)
Lemon Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 garlic clove, minced
- Salt and pepper to taste
- Water to thin, as needed
Instructions:
- In a large salad bowl, massage the chopped kale with a pinch of salt for 2-3 minutes, until it becomes tender.
- Add the sliced apples, cooked quinoa, dried cranberries, toasted almonds, and crumbled feta cheese (if using) to the bowl.
- In a small bowl, whisk together the tahini, lemon juice, olive oil, honey, minced garlic, salt, and pepper. Add water as needed to reach the desired consistency.
- Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
- Serve immediately to enjoy the freshest flavors.
The Kale, Apple, and Quinoa Salad is a nutritious and satisfying dish that combines the health benefits of kale and quinoa with the sweet and tangy flavors of apples and cranberries. The lemon tahini dressing adds a creamy and zesty touch, making this salad a perfect choice for a healthy and flavorful meal. Enjoy it as a main course or a side dish, and savor the taste of fall’s bounty.
Cranberry, Apple, and Walnut Salad
The Cranberry, Apple, and Walnut Salad is a delightful combination of sweet and tart flavors, perfect for the fall season. The crunch of apples and walnuts, combined with the tanginess of cranberries, creates a refreshing and satisfying dish. This salad is topped with a light honey vinaigrette, making it an excellent choice for a healthy and flavorful side dish or light meal.
Ingredients:
- 2 large apples (Honeycrisp or Granny Smith), thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup walnuts, toasted and chopped
- 4 cups mixed greens (arugula, spinach, and kale)
- 1/4 cup crumbled blue cheese (optional)
Honey Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- In a large salad bowl, combine the mixed greens, sliced apples, dried cranberries, toasted walnuts, and crumbled blue cheese (if using).
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
- Drizzle the honey vinaigrette over the salad and toss gently to coat all the ingredients evenly.
- Serve immediately to enjoy the freshest flavors.
The Cranberry, Apple, and Walnut Salad is a beautiful and nutritious dish that brings together the best of fall flavors. The combination of sweet apples, tart cranberries, and crunchy walnuts, enhanced by a light honey vinaigrette, makes this salad a perfect addition to any meal. Whether you’re serving it as a side dish or enjoying it on its own, this salad is sure to delight your taste buds and provide a healthy dose of vitamins and minerals.
Fall Fruit and Farro Salad
The Fall Fruit and Farro Salad is a hearty and wholesome dish that features the nutty flavor of farro combined with the sweetness of seasonal fruits. Apples, pears, and dried apricots bring a delightful mix of textures and flavors to this salad, while a simple balsamic dressing ties everything together. This salad is perfect for a nutritious lunch or a side dish at your fall gatherings.
Ingredients:
- 1 cup farro, cooked and cooled
- 1 large apple, diced
- 1 large pear, diced
- 1/2 cup dried apricots, chopped
- 1/4 cup toasted pumpkin seeds
- 4 cups mixed greens (arugula, spinach, and kale)
Balsamic Dressing:
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- In a large salad bowl, combine the cooked farro, diced apple, diced pear, chopped dried apricots, toasted pumpkin seeds, and mixed greens.
- In a small bowl, whisk together the balsamic vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper until well combined.
- Drizzle the balsamic dressing over the salad and toss gently to coat all the ingredients evenly.
- Serve immediately to enjoy the freshest flavors.
The Fall Fruit and Farro Salad is a nutritious and filling dish that celebrates the flavors of the season. The combination of farro, apples, pears, and dried apricots creates a delightful blend of textures and tastes, while the balsamic dressing adds a tangy and sweet finish. This salad is not only delicious but also packed with fiber, vitamins, and minerals, making it a perfect choice for a healthy meal.
Pomegranate, Pear, and Arugula Salad
The Pomegranate, Pear, and Arugula Salad is a light and refreshing dish that combines the peppery taste of arugula with the sweetness of pears and the tartness of pomegranate seeds. Topped with a simple lemon vinaigrette and a sprinkle of feta cheese, this salad is both elegant and easy to prepare, making it perfect for any fall occasion.
Ingredients:
- 2 large pears, thinly sliced
- 1 cup pomegranate seeds
- 4 cups arugula
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted pine nuts
Lemon Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- In a large salad bowl, combine the arugula, sliced pears, pomegranate seeds, crumbled feta cheese, and toasted pine nuts.
- In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until well combined.
- Drizzle the lemon vinaigrette over the salad and toss gently to coat all the ingredients evenly.
- Serve immediately to enjoy the freshest flavors.
The Pomegranate, Pear, and Arugula Salad is a delightful and nutritious dish that brings together a variety of flavors and textures. The combination of sweet pears, tart pomegranate seeds, and peppery arugula, enhanced by a tangy lemon vinaigrette, makes this salad a perfect addition to any fall meal. Enjoy it as a refreshing side dish or a light, healthy main course, and savor the taste of autumn’s bounty.
Sweet Potato and Spinach Salad
The Sweet Potato and Spinach Salad is a warm, nourishing dish that highlights the flavors of fall. Roasted sweet potatoes provide natural sweetness, while fresh spinach adds a vibrant green touch. Combined with a simple apple cider vinaigrette and crunchy pecans, this salad is not only delicious but also packed with nutrients. It’s an excellent choice for a satisfying side dish or a hearty main meal.
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups fresh spinach
- 1/2 cup pecans, toasted and chopped
- 1/4 cup dried cranberries
- 1/4 cup feta cheese (optional)
Apple Cider Vinaigrette:
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- In a large salad bowl, combine the fresh spinach, roasted sweet potatoes, toasted pecans, dried cranberries, and feta cheese (if using).
- In a small bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper until well combined.
- Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients evenly.
- Serve immediately while the sweet potatoes are warm.
The Sweet Potato and Spinach Salad is a hearty, flavorful dish that captures the essence of fall. The sweet potatoes add a comforting warmth, while the fresh spinach and crunchy pecans provide balance and texture. Topped with a delicious apple cider vinaigrette, this salad makes for a perfect side dish or a light meal that is both nutritious and satisfying.
Spiced Pear and Gorgonzola Salad
The Spiced Pear and Gorgonzola Salad is a sophisticated blend of flavors that showcases the best of fall produce. The sweet, spiced pears complement the creamy tang of Gorgonzola cheese, while toasted walnuts add a delightful crunch. Drizzled with a balsamic reduction, this salad is perfect for a special occasion or a simple yet elegant weeknight dinner.
Ingredients:
- 2 ripe pears, sliced
- 4 cups mixed greens (arugula, spinach, and frisée)
- 1/2 cup crumbled Gorgonzola cheese
- 1/2 cup walnuts, toasted
- 1/4 cup balsamic reduction (store-bought or homemade)
Spice Mix:
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C). Toss the sliced pears with olive oil, cinnamon, nutmeg, ground ginger, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes until soft and caramelized.
- In a large salad bowl, combine the mixed greens, roasted spiced pears, crumbled Gorgonzola cheese, and toasted walnuts.
- Drizzle the balsamic reduction over the salad and toss gently to combine.
- Serve immediately to enjoy the fresh and warm flavors.
The Spiced Pear and Gorgonzola Salad is a luxurious dish that beautifully marries sweet and savory flavors. The warm, spiced pears pair perfectly with the tangy Gorgonzola and crunchy walnuts, creating a memorable salad that is sure to impress your guests. Whether served as a starter or a main course, this salad is a delightful celebration of fall’s bounty.
Harvest Fruit Salad with Honey-Lime Dressing
The Harvest Fruit Salad is a colorful and refreshing dish that showcases an array of seasonal fruits. This vibrant salad combines apples, pears, grapes, and pomegranates, all tossed in a zesty honey-lime dressing. It’s a perfect way to celebrate fall’s flavors while providing a light and nutritious side dish for any meal or gathering.
Ingredients:
- 2 large apples, diced (preferably Honeycrisp or Fuji)
- 2 large pears, diced
- 1 cup grapes, halved
- 1 cup pomegranate seeds
- 1/4 cup chopped mint (optional)
Honey-Lime Dressing:
- 1/4 cup honey
- 2 tablespoons lime juice
- Zest of 1 lime
Instructions:
- In a large mixing bowl, combine the diced apples, pears, halved grapes, and pomegranate seeds.
- In a small bowl, whisk together the honey, lime juice, and lime zest until well blended.
- Pour the honey-lime dressing over the fruit and toss gently to coat.
- Add chopped mint, if using, and toss again to incorporate.
- Serve immediately for the best flavor and freshness.
The Harvest Fruit Salad is a delightful and healthy addition to your fall menu. Bursting with the vibrant colors and flavors of the season, this salad is not only visually appealing but also refreshing and nutritious. The honey-lime dressing adds a touch of sweetness and brightness, making it a perfect complement to any fall gathering. Enjoy this salad as a light snack, a side dish, or a refreshing dessert option!
Note: More recipes are coming soon!
