Description
This Fall Fruit Salad is a delightful mix of seasonal fruits, nuts, and a hint of cinnamon, all tossed in a light lemon-maple dressing. It’s a refreshing and colorful addition to any autumn table.
Ingredients
Scale
Fruit Salad:
- 2 apples (Honeycrisp or Gala), cored and diced
- 2 pears (Bartlett or Anjou), cored and diced
- 1 cup red grapes, halved
- 1 cup pomegranate arils
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup dried cranberries
Lemon-Maple Dressing:
- 2 tablespoons fresh lemon juice
- 2 tablespoons pure maple syrup
- 1/2 teaspoon ground cinnamon
Instructions
- Fruit Salad: In a large mixing bowl, combine the diced apples, pears, grapes, pomegranate arils, dried cranberries, and chopped nuts if using.
- Lemon-Maple Dressing: In a small bowl, whisk together the lemon juice, maple syrup, and cinnamon until well combined. Pour the dressing over the fruit and gently toss to coat everything evenly.
- Refrigerate for at least 15 minutes before serving to allow flavors to meld. Serve chilled.
Notes
- You can substitute the walnuts with pecans or omit them for a nut-free version.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 24 hours.
- To prevent browning, toss the apples and pears in lemon juice before mixing with the other ingredients.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 20g
- Sodium: 5mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg
