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Fall Fruit Salad Recipe

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★★★★★

4.9 from 134 reviews

This vibrant Fall Fruit Salad combines crisp green and red apples, tart dried cranberries, toasted pecans, juicy grapes, and sweet naval oranges, all tossed in a lightly spiced citrus dressing. The dressing, made from fresh orange juice, sugar, apple pie spice, and zests of lemon and orange, enhances the natural flavors of the fruits, making it a perfect refreshing and healthy dish for autumn gatherings or a nutritious snack.

Ingredients

Scale

Fruits

  • 2 medium green apples
  • 2 medium red apples
  • 1 cup grapes
  • 3 medium naval oranges
  • ¾ cup dried cranberries
  • 1 medium lemon

Nuts

  • 1 cup pecans

Dressing

  • ½ cup orange juice
  • ¼ cup white sugar
  • ¼ tsp apple pie spice
  • Zest of 1 lemon
  • Zest of 1 orange

Instructions

  1. Toast pecans: Preheat your oven to 350°F (175°C). Spread pecans evenly on a baking sheet and place them in the oven as it heats. Remove the pecans once you begin to smell their nutty aroma, approximately when the oven is fully heated. Allow them to cool before using.
  2. Prepare the dressing: In a small saucepan, combine orange juice, sugar, apple pie spice, lemon zest, and orange zest. Heat the mixture over medium heat while whisking to blend the ingredients thoroughly. Bring it to a gentle boil, then reduce heat and let it simmer for 3-4 minutes. Strain the dressing through a fine mesh strainer and let it cool completely.
  3. Prepare the apples: Core and slice both green and red apples into bite-sized pieces. Toss the sliced apples with juice from half a lemon to prevent them from browning and maintain a fresh appearance.
  4. Prepare the oranges: Peel the naval oranges carefully and cut the segments into bite-sized pieces, removing any seeds if necessary.
  5. Assemble the salad: In a large mixing bowl, combine the lemon-tossed apple pieces, dried cranberries, toasted pecans, grapes, and orange pieces. Drizzle the cooled citrus dressing over the fruit mixture and toss gently until everything is evenly coated.
  6. Serve: Transfer the fruit salad to a serving dish or individual bowls and enjoy immediately for the freshest taste and texture.

Notes

  • To toast pecans without an oven, you could use a dry skillet over medium heat, stirring frequently until fragrant.
  • The lemon juice helps prevent the apples from browning, keeping the salad visually appealing.
  • This salad is best enjoyed fresh but can be refrigerated for up to 4 hours before serving.
  • For a vegan version, ensure the sugar used is vegan-friendly (some sugars are processed with bone char).
  • You can substitute other nuts like walnuts if pecans are unavailable.

Keywords: Fall Fruit Salad, Autumn Salad, Toasted Pecans, Citrus Dressing, Healthy Fruit Salad, Seasonal Fruit

Find it online: https://foodbylina.com/fall-fruit-salad-recipe/