Fall Fruit Salad
A refreshing Fall Fruit Salad featuring seasonal fruits and a tangy dressing, perfect for gatherings.
Equipment
- large bowl
- Mason jar
- colander
- Skillet
Ingredients
Fruits
- 3 cups red seedless grapes halved
- 3 cups blackberries (12 ounces)
- 3 small fuji apples chopped, or use honeycrisp
- 5 clementines peeled and thinly sliced or segmented
- ½ cup chopped pecans toasted, see note 1
Dressing
- 2 clementines 1 teaspoon zest; ¼ cup juice
- 2 tablespoons maple syrup
- ½ teaspoon ground cinnamon
Instructions
Preparation
- Chill the fruit: If possible, refrigerate all the fruit ahead of time so the salad is cold and refreshing.
- Keep apples fresh: In a large bowl, combine 1 cup room-temperature water with ½ teaspoon salt. Chop apples and soak in the salted water for 5–10 minutes. Drain in a colander, rinse under cold water, and pat dry before adding to the salad.
- Make the dressing: Zest and juice the clementines to get 1 teaspoon zest and ¼ cup juice. Add zest, juice, maple syrup, and cinnamon to a mason jar. Shake well until combined.
- Assemble the salad: In a large bowl or on a platter, combine the grapes, blackberries, apples, and clementines. Pour on just enough dressing to lightly coat the fruit (you may not need it all). Toss gently to combine.
- Finish and serve: Sprinkle toasted pecans on top. Serve right away. This salad is best enjoyed within 1–3 hours; leftovers do not store well.
Notes
Toast pecans in a dry skillet over medium heat until fragrant, about 3–5 minutes. Let cool before using, or buy pre-toasted pecans for convenience. Best enjoyed the same day. Leftovers can be blended into a smoothie.
Nutrition
Serving: 1servingCalories: 183kcalCarbohydrates: 35gProtein: 2gFat: 5gSaturated Fat: 0.7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 298mgPotassium: 3627mgFiber: 6gSugar: 26gVitamin A: 34461IUVitamin C: 12mgCalcium: 3mgIron: 0.3mg
Tried this recipe?Let us know how it was!