🍂 Autumn Harvest Fruit Salad is a refreshing, colorful, and healthy dish that celebrates the best flavors of fall! It combines crisp apples, juicy pears, tart cranberries, crunchy nuts, and warm spices — often dressed with a light maple or citrus-honey glaze. It’s perfect for Thanksgiving, brunch, potlucks, or just a cozy fall day.
🍎 Autumn Harvest Fruit Salad Recipe
Ingredients
Serves about 6–8
🍏 Fruit:
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2 apples (Honeycrisp, Gala, or Fuji), chopped
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2 pears (Bartlett or Bosc), chopped
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1 cup red or green grapes, halved
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1/2 cup dried cranberries (or pomegranate seeds for a fresh pop)
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1/2 cup chopped walnuts or pecans (toasted if desired)
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1 banana (optional, sliced just before serving to avoid browning)
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1/4 cup feta or goat cheese crumbles (optional, for a savory contrast)
🍁 Maple-Citrus Dressing:
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2 tablespoons maple syrup (or honey)
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1 tablespoon lemon juice (or orange juice)
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1/2 teaspoon cinnamon
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Pinch of nutmeg (optional)
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1/2 teaspoon vanilla extract (optional)
📝 Instructions
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Prep the fruit:
Chop apples and pears into bite-sized pieces. If using bananas, slice them last to minimize browning. Add grapes and dried cranberries. -
Make the dressing:
In a small bowl or jar, whisk together the maple syrup, lemon/orange juice, cinnamon, and vanilla (if using). -
Combine:
Pour the dressing over the fruit and gently toss to coat. -
Add extras:
Sprinkle with toasted nuts and cheese crumbles (if using) just before serving for texture and flavor contrast. -
Chill (optional):
Let the salad sit in the fridge for 15–30 minutes to allow flavors to meld, or serve immediately.
🍽 Serving Tips:
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Serve in a large wooden bowl or glass trifle dish for a rustic look.
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Garnish with a cinnamon stick or fresh mint leaves.
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Pairs beautifully with roasted meats or savory brunch dishes.
🔄 Variations:
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Add grains like quinoa or farro to make it a hearty side salad.
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Use fresh cranberries cooked briefly in orange juice and maple syrup for a tangy twist.
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Try a yogurt-honey dressing for a creamy option.
