This fall fruit salad is a beautiful and tasty addition to your holiday spread. Combining fresh apples, cranberries, grapes, and toasted pecans with a simple spiced citrus dressing, it’s a refreshing complement to richer holiday dishes. The dressing, made with orange juice, apple pie spice, and citrus zest, brings a touch of warmth and sweetness that balances the fresh fruit flavors. This salad is ideal for Thanksgiving or Christmas, adding a pop of color and a burst of freshness to your table.
Fall Fruit Salad: A Festive And Refreshing Recipe
This Fall Fruit Salad is a refreshing and festive dish, perfect for adding a touch of brightness to your Thanksgiving or Christmas table. With a blend of crisp apples, juicy grapes, and toasted pecans, it's both vibrant and delicious, making it an ideal complement to rich holiday dishes.
INGREDIENTS
- Green Apples: 2 medium, for a tart and crisp bite.
- Red Apples: 2 medium, adding a sweet contrast to the green apples.
- Dried Cranberries: ¾ cup, offering a chewy and tart element.
- Pecans: 1 cup, toasted for extra flavor and crunch.
- Grapes: 1 cup, halved if desired for easy eating.
- Navel Oranges: 3 medium, peeled and cut into bite-sized pieces.
- Lemon Juice: 1 medium lemon, juiced to prevent apple browning.
- Dressing: A blend of ½ cup orange juice, ¼ cup white sugar, ¼ teaspoon apple pie spice, and zest of 1 lemon and 1 orange.
INSTRUCTIONS
- Step 1:
- Preheat the oven to 350°F. Spread the pecans on a baking sheet and place them in the oven. Toast until fragrant, about 5-7 minutes. Remove from the oven and let them cool completely.
- Step 2:
- In a small saucepan, combine ½ cup orange juice, ¼ cup white sugar, ¼ teaspoon apple pie spice, and the zest of 1 lemon and 1 orange. Place over medium heat and bring to a low boil. Simmer for 3-4 minutes, whisking occasionally. Strain through a fine mesh strainer and let the dressing cool completely.
- Step 3:
- Core and slice the green and red apples into bite-sized pieces. Toss the apple slices with the juice from half a lemon to prevent browning.
- Step 4:
- Peel the oranges and cut them into bite-sized pieces.
- Step 5:
- In a large bowl, combine the apple slices, dried cranberries, toasted pecans, grapes, and orange pieces.
- Step 6:
- Drizzle the cooled dressing over the fruit mixture and gently toss to coat evenly. Serve immediately or refrigerate until ready to serve.
Serving and Storage Tips
- Serve the salad chilled for a refreshing taste, making it an excellent side dish for rich holiday meals.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. The dressing may soften the apples slightly, but the flavors will remain delicious.
- If making in advance, keep the dressing separate and toss just before serving to maintain the freshest texture.
Helpful Notes
- Toasting the pecans enhances their flavor and adds a delightful crunch to the salad.
- Mixing the apple slices with lemon juice helps prevent browning, keeping the salad looking fresh and vibrant.
- Feel free to substitute dried cranberries with dried cherries or raisins for a different twist.
Tips from Well-Known Chefs
- Chef Ina Garten suggests adding a pinch of salt to the dressing for a balanced flavor.
- Chef Alton Brown recommends using a variety of apples to create a more complex flavor profile.
WHY YOU'LL LOVE THIS RECIPE
- It’s quick and easy to prepare, making it a perfect last-minute addition to your holiday menu.
- The fresh, vibrant flavors balance well with rich, savory dishes typically served during Thanksgiving and Christmas.
- It’s customizable with your favorite seasonal fruits and nuts.
VARIATIONS
- Add pomegranate seeds for a burst of color and a tart flavor.
- Use honey or maple syrup in place of sugar for a more natural sweetness in the dressing.
- Incorporate sliced pears or persimmons for a seasonal twist.