Description
A vibrant and refreshing Fall Fruit Salad featuring a mix of seasonal fruits tossed in a sweet orange-maple dressing with a hint of cinnamon, perfect for a healthy snack or side dish.
Ingredients
Scale
Dressing
- 1 orange (zest and juice)
- 2 tablespoons maple syrup
- ¾ teaspoon ground cinnamon
Fruit Salad
- 16 ounces red seedless grapes
- 12 ounces blackberries
- 1 cup chopped pecans
- 2 large sweet apples (such as honeycrisp, fuji, or gala), cubed
Instructions
- Prepare the dressing: In a large bowl, add the zest and juice of one orange. Whisk in the maple syrup and ground cinnamon until well combined and smooth.
- Add the fruit and nuts: To the bowl with dressing, add the red seedless grapes, blackberries, and chopped pecans. Cube the apples into bite-sized pieces and add them to the bowl as well.
- Toss to coat: Immediately toss all the fruit and nuts gently but thoroughly to ensure everything is evenly coated with the dressing.
- Serve or store: Serve the fruit salad immediately for the best freshness and texture, or cover and store it in the refrigerator until ready to serve, tossing again before serving if stored.
Notes
- Make ahead: Salad can be prepared up to one day ahead and stored, covered, in the refrigerator. Toss just before serving to redistribute the dressing.
- Best apple choices: Sweet apple varieties like honeycrisp, fuji, or gala provide the best flavor balance for this salad.
- Storage: Prepared fruit salad will keep well for 3 to 4 days in a sealed container in the refrigerator.
- Orange juice substitution: Juice of one orange equals about ¼ cup, which can be used as a substitute if fresh oranges are unavailable.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 20 g
- Sodium: 5 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
