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This light and refreshing Fall Fruit Salad is the perfect dish to balance out your Thanksgiving or holiday spread. It’s colorful, full of seasonal flavor and so easy to make!
This Thanksgiving-friendly fall salad is bright and colorful, light, and refreshing. It’s the perfect side dish to balance all of the heavier holiday dishes.
I love serving it alongside other holiday favorites like my Cottage Cheese Mashed Potatoes and Broccoli Crunch Salad.
About This Recipe
- Beautiful for the holiday table. This fruit salad is vibrant, colorful and full of fall seasonal flavor! It’s perfect for impressing guests at your next holiday party.
- Festive seasonal flavor. Pomegranate seeds, apples, oranges and pecans with a touch of cinnamon give all the fall vibes.
- Naturally sweetened. Just a drizzle of honey complements the fresh fruit without overpowering it.
- Super easy. This fruit salad couldn’t be simpler and it’s great for making ahead too.
Ingredients
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Sliced fruit: You can use any combination of fruit that you enjoy, but this is the combination I like best for this fall fruit salad!
- Pomegranate seeds
- Apple slices
- Oranges
- Blackberries
- Grapes
- Kiwis
- Pecans: For a nutty crunch. You can sub in sliced almonds or walnuts too.
- Lemon: The fruit is tossed in lemon to keep everything fresh and bright.
- Honey: To bring out the natural sweetness of the fruit. Maple syrup works too.
- Cinnamon: For a touch of warm fall flavor.
How To Make a Thanksgiving Fruit Salad
- Make the dressing. Add lemon juice, honey and cinnamon to a small bowl and whisk until combined.
- Toss with fruit. Toss your fruit with the dressing, serve and enjoy!
Variations
- Change up the fruit. This recipe is SO easy to customize, so use whatever fruit you want! I love adding strawberries or grapes.
- Keep it simple. Instead of making a dressing, just toss your fruit and serve as is.
- Fresh herbs. Add a few sprigs of fresh mint or rosemary to make it look extra festive.
- Add dried fruit. In addition to the fresh fruit, dried fruit works great like dried cranberries or raisins.
- Change up the nuts. Instead of pecans, you can also use sliced almonds, walnuts, or even pumpkin seeds.
My Pro Tip
Tips For Success
- Make your dressing first. I recommend making your dressing right in the large bowl you plan to put the fruit in. That way you can add the fruit directly to the dressing and toss as you go to prevent browning.
- Add the pecans right before serving. If you’re making this ahead, even by just a couple of hours, I recommend adding the nuts last because they’ll lose their crunch if they sit for too long.
- Choose fresh, firm fruit. Make sure all of your fruit is ripe, but firm and not too soft. Overly ripe fruit will be mushier and won’t hold it’s shape as well in the fruit salad.
- Chill before serving. I like to pop it in the fridge for 30-60 minutes to make it extra refreshing.
More Holiday Favorites
If you’ve made and loved this Thanksgiving Fat Fruit Salad or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Fall Fruit Salad (Thanksgiving Fruit Salad)
Ingredients
- 2 large honey crisp apples, diced
- 1 large pear, diced
- 1 orange, peeled and chopped
- 1 cup blackberries, halved
- 1 cup pomegranate seeds, seeds from about 1 pomegranate
- 1 cup red grapes, halved
- 2 kiwis, sliced
- 1/2 cup pecan halves
Dressing
- 2 tbsp lemon juice, about 1 lemon
- 1 tbsp honey
- 1/2 tsp cinnamon
Instructions
- In a large bowl, add all dressing ingredients. Whisk until combined.
- Add fruit directly to the bowl with dressing as you slice it. Note: Slice apples and pears first and coat with dressing to prevent browning.
- Toss fruit until thoroughly coated in dressing and enjoy!
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
