Fall Fruit Salad with Orange Maple Cinnamon Dressing Recipe

If you’re looking for a refreshing, vibrant dish to brighten up your table this season, you’ve got to try this Fall Fruit Salad with Orange Maple Cinnamon Dressing Recipe. I promise, it’s not your average fruit salad—there’s this incredible warm, cozy twist from the orange maple cinnamon dressing that makes all the flavors pop just right. Whether you’re bringing it to a potluck or just craving a light dessert, this salad is a total crowd-pleaser and super easy to whip up.

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Ingredients & Why They Work

This salad is all about combining crisp, juicy, and crunchy elements with a warm, spiced dressing that ties everything together. When picking ingredients, I like to focus on freshness and flavor—especially for the apples and grapes. Grab the best you can find to really make this salad shine.

• Orange: Both the zest and juice bring brightness and acidity, making the dressing fresh and zesty.
• Maple syrup: Adds natural sweetness with a rich, caramel-like depth that pairs beautifully with cinnamon.
• Ground cinnamon: A tiny pinch warms the dressing and gives it that signature fall flavor.
• Red seedless grapes: Juicy and sweet, these burst with flavor and add lovely color contrast.
• Blackberries: Tart and juicy, they add a pop of dark color and a slight tangy balance.
• Chopped pecans: For a crunchy, nutty texture and a touch of seriousness in the salad.
• Sweet apples (like Honeycrisp, Fuji, or Gala): Crisp, naturally sweet apples hold up well and keep the salad fresh and crunchy.

Make It Your Way

I love this salad as is, but feel free to switch things up based on what you like or have on hand. Trust me, once you get the basics down, you’ll find it super easy to tweak for your own taste buds.

• Variation: Sometimes I swap out pecans for walnuts for a slightly different crunch and subtle bitterness that I adore.
• Dietary modifications: If you want to make it nut-free, just leave out the pecans or replace them with pumpkin seeds for that crunch.
• Seasonal swaps: In early fall, I add pear slices for a juicy twist, or swap blackberries with blueberries depending on what’s freshest.
• Extra zest: A splash of lemon juice in the dressing can brighten the flavors further if you like a little tang.

Step-by-Step: How I Make Fall Fruit Salad with Orange Maple Cinnamon Dressing Recipe

Step 1: Whisk the Magic Dressing

Start by zesting the orange right into your large mixing bowl, then squeeze in the juice. This fresh orange combo is the base of your dressing. Add the maple syrup and ground cinnamon next, and whisk everything together until it looks smooth and well combined. The cinnamon is subtle here, so don’t worry about overpowering the dressing—it just adds warmth and that cozy fall vibe.

Step 2: Toss the Fresh Fruit and Nuts

Pour in the red seedless grapes, blackberries, and chopped pecans to the bowl with the dressing. Now, cube your apples into bite-size pieces—you want them easy to grab with a fork or spoon—and add them right into the bowl. The key here is to toss everything gently but thoroughly so the dressing coats every piece of fruit and nuts. This keeps all the flavors mingling and makes sure every bite is delicious.

Step 3: Serve or Chill

You can serve this Fall Fruit Salad with Orange Maple Cinnamon Dressing Recipe right away to enjoy the freshest flavors and crisp textures. If you want to prep ahead, just cover it and pop it in the fridge—it actually tastes even better after the flavors have melded a few hours. Just remember to give it a quick toss right before serving to make sure the dressing is evenly distributed.

How to Serve Fall Fruit Salad with Orange Maple Cinnamon Dressing Recipe

Garnishes

I love adding a handful of fresh mint leaves on top for a refreshing flavor pop and a little green color contrast. Toasted coconut flakes sprinkled on also add a subtle crunch and extra sweetness that’s delightful. Sometimes, I even toss in some pomegranate seeds when I have them—it’s festive and adds a jewel-like sparkle to the salad.

Side Dishes

This fall fruit salad pairs wonderfully with cozy dishes like roasted chicken or pork tenderloin. It also makes a fantastic light dessert alongside warm cinnamon rolls or a simple vanilla yogurt parfait. For brunch, serve it with a side of scrambled eggs and whole-grain toast for a balanced meal.

Creative Ways to Present

I’ve had fun serving this salad in individual glass cups layered with Greek yogurt for an elegant brunch treat. Another fun twist is using hollowed-out apples or small pumpkins as bowls for a festive fall look. If you’re bringing it to a party, a large wooden bowl with a scattering of edible flowers on top instantly elevates the presentation.

Make Ahead and Storage

Storing Leftovers

After making the salad, I store any leftovers in an airtight container in the refrigerator. It keeps surprisingly well for 3 to 4 days, but I do recommend giving it a good toss before serving leftovers because the dressing tends to settle at the bottom.

Freezing

I don’t recommend freezing this salad. The fresh fruit, especially the grapes and apples, lose their texture and become mushy once thawed. It’s best enjoyed fresh or within a few days refrigerated.

Reheating

This salad is best served cold or at room temperature, so there’s no need to reheat. If it’s straight from the fridge, letting it sit out for 10 minutes helps the flavors bloom and the dressing soften slightly.

FAQs

Final Thoughts

This Fall Fruit Salad with Orange Maple Cinnamon Dressing Recipe holds a special place in my kitchen because it manages to feel warm and autumnal while being refreshingly light. It’s one of those dishes you can throw together in no time but still impress your guests or lift your spirits on a busy day. I hope you give it a try and enjoy it as much as I do—it’s cozy, colorful, and surprisingly versatile. Trust me, once you taste that cinnamon-kissed maple dressing with the crisp fruit, you’ll want to make it your seasonal staple!

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