Dessert

Fall Fruit Salad Recipe

Bylina moretti October 23, 2025October 23, 2025

Introduction

This vibrant Fall Fruit Salad celebrates the season with crisp apples, juicy oranges, and toasted pecans. A warm, spiced citrus dressing brings all the flavors together, making it a perfect refreshing side or light dessert.

A clear glass bowl filled with a colorful fruit salad showing three main layers; the bottom layer has bright orange mandarin segments and light green apple chunks, the middle layer shows red and green apple pieces along with shiny red grapes, and the top layer contains scattered light brown pecan halves. A woman's hand is gently pouring a thick, golden honey-like dressing from a small clear container down into the bowl. The bowl rests on a white marbled surface, and there is a small grey bowl filled with extra pecans blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium green apples
2 medium red apples
¾ cup dried cranberries
1 cup pecans
1 cup grapes
3 medium navel oranges
1 medium lemon
½ cup orange juice
¼ cup white sugar
¼ teaspoon apple pie spice
Zest of 1 lemon
Zest of 1 orange

Instructions

Step 1: Preheat the oven to 350°F. Spread the pecans on a baking sheet and place them in the oven while it heats. When you can smell the nuts, usually as the oven finishes heating, remove the pecans and let them cool.
Step 2: In a small saucepan, combine orange juice, sugar, apple pie spice, lemon zest, and orange zest. Whisk together and place over medium heat. Bring to a low boil, then simmer for 3 to 4 minutes. Strain through a fine mesh strainer and let the dressing cool completely.
Step 3: Core and slice both the green and red apples into bite-sized pieces. Toss the apples with juice from half the lemon to prevent browning.
Step 4: Peel the oranges and cut them into bite-sized pieces.
Step 5: In a large bowl, combine the apples, dried cranberries, toasted pecans, grapes, and orange pieces. Drizzle the cooled dressing over the fruit and gently toss to combine well.
Step 6: Serve the salad fresh for best flavor and texture.

Tips & Variations

Substitute walnuts for pecans if preferred, or add a handful of chopped fresh mint for a herbal touch.
Use fresh cranberries lightly cooked in the dressing for a tangier flavor instead of dried.
To make this salad vegan-friendly, ensure the sugar used is certified vegan.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The fruit may release juice over time, so gently toss before serving. Avoid storing for longer to keep the apples crisp. You can prepare the dressing ahead and combine just before serving for best texture.

How to Serve

A clear glass bowl filled with a fresh fruit salad sits on a white marbled surface, showing three main layers mixed together: chopped red and green apples with shiny skins, round red grapes that are smooth and firm, and bright orange chunks of oranges. Scattered throughout are textured brown pecan halves and some small dark red dried cranberries. Two long wooden spoons with natural, rough bark-style handles rest inside the bowl, partially buried in the fruit. Nearby, a white bowl filled with more red grapes, loose pecan halves, a glass jar of orange dressing with a spoon, and a white cloth with small red dots are arranged casually. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples in this salad?

Yes, feel free to use any apples you prefer. Tart apples like Granny Smith or sweeter varieties like Fuji both work well and add different flavor notes.

Is this salad suitable for a make-ahead dish?

You can prepare the dressing and toast the pecans in advance, but mix the ingredients and toss with dressing just before serving to preserve freshness and texture.