Thanksgiving Fruit Salad (Fall Fruit Salad)
This Thanksgiving Fruit Salad (Fall Fruit Salad) is bursting with colorful fruit, citrus-spiced dressing, and cozy flavors—perfect as a refreshing holiday side.
Servings: 8
Calories: 228kcal
Ingredients
Thanksgiving Fruit Salad
- 1 ½ cups Red Grapes seedless, halved
- 15 oz Canned Mandarins packed in water, drained
- 2 Bartlett Pears
- 1 Gala Apple
- ½ cup Pomegranate Seeds
- ½ cup Blackberries
- ½ cup Dried Cranberries
- ½ cup Pecan halves
- Orange zest – use orange for the dressing
Orange Dressing
- ½ cup orange juice juice from 1 orange
- ¼ cup honey
- ¼ cup brown sugar
- ¼ teaspoon pumpkin pie spice
Instructions
- Rinse and dry all fruit.1 ½ cups Red Grapes, 2 Bartlett Pears, 1 Gala Apple, ½ cup Blackberries
- Halve grapes, and chop pears and apples.
- Combine chopped fruit, drained mandarins, pomegranate seeds, blackberries, and pecans. Zest the orange and add to the fruit.15 oz Canned Mandarins, ½ cup Pomegranate Seeds, ½ cup Dried Cranberries, ½ cup Pecan halves, Orange zest – use orange for the dressing
- Mix orange juice, honey, brown sugar, and pumpkin pie spice.½ cup orange juice, ¼ cup honey, ¼ teaspoon pumpkin pie spice, ¼ cup brown sugar
- Add the dressing to the fruit and stir.
- Refrigerate until ready to serve.
Video
Notes
Tips and Tricks
- I use this easy squeezer to juice citrus and recommend using a good zester like this.
- Make Ahead: If you can make it the same day you will eat it, it’s best; otherwise, you might get some browning of the apples and pears. However, making it the night before in addition to tossing it in the orange dressing should help the fruit from turning brown.
Nutrition
Calories: 228kcal | Carbohydrates: 47g | Protein: 2g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 7mg | Potassium: 312mg | Fiber: 5g | Sugar: 40g | Vitamin A: 795IU | Vitamin C: 33mg | Calcium: 32mg | Iron: 1mg