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Fall Fruit Salad For Thanksgiving And Christmas

Fall Fruit Salad For Thanksgiving And Christmas Bliss

A colorful Fall Fruit Salad that's a quick and healthy side dish for Thanksgiving and Christmas gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 people
Course: Other
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Fruit
  • 2 cups Green Apples Consider substituting with Granny Smith for more zing.
  • 2 cups Red Apples Fuji or Gala apples work well as alternatives.
  • 1 cup Dried Cranberries Feel free to use raisins if cranberries are unavailable.
  • 1 cup Pecans Walnuts can substitute, or leave out for nut allergies.
  • 2 cups Grapes Any variety works; can skip if needed.
  • 2 Navel Oranges Navel Oranges Mandarins or clementines can be used for a sweeter touch.
Dressing
  • 2 tablespoons Lemon Juice Prevents browning and adds brightness.
  • 1/2 cup Orange Juice Freshly squeezed is preferred for the best taste.
  • 1 tablespoon White Sugar Honey or maple syrup can be used as alternatives.
  • 1 teaspoon Apple Pie Spice Mix cinnamon and nutmeg if you don’t have a blend.
  • 1 teaspoon Lemon and Orange Zest Zest carefully to avoid the bitter pith.

Equipment

  • oven
  • baking sheet
  • Small saucepan
  • Large mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Spread the pecans evenly on a lined baking sheet and toast them for about 5-10 minutes until fragrant and slightly darker.
  2. In a small saucepan, whisk together orange juice, white sugar, apple pie spice, and lemon and orange zest. Bring to a gentle simmer over medium heat for 3-4 minutes. Strain into a bowl and let it cool.
  3. Core and slice the green and red apples into bite-sized pieces, tossing with a splash of lemon juice. Peel the navel oranges and cut into segments. Add halved grapes.
  4. In a large mixing bowl, combine the apples, grapes, dried cranberries, and toasted pecans. Mix gently with a spatula.
  5. Drizzle the cooled dressing over the mixture and toss gently to coat. Serve immediately or refrigerate for a short chill.

Notes

Store in an airtight container in the fridge for up to 1-2 days and consider keeping dressing and fruit separate until serving for optimal freshness.