Thanksgiving Fruit Salad with Autumn Fruits

This light, refreshing Fall Fruit Salad is a perfect complement to your Thanksgiving or holiday table. It’s colorful, packed with seasonal flavor, naturally sweetened, and easy to prepare.

This Thanksgiving-friendly salad is bright, light, and refreshing — an excellent counterpoint to heavier holiday dishes. It pairs well with classic mains and sides like Cottage Cheese Mashed Potatoes and Broccoli Crunch Salad.

About This Recipe

• Beautiful at the holiday table. Vibrant colors and seasonal fruit make this salad an attractive side or potluck contribution.
• Festive fall flavors. Pomegranate seeds, apples, oranges, blackberries and pecans paired with a touch of cinnamon create classic autumn notes.
• Lightly sweetened. A drizzle of honey enhances natural fruit sweetness without overpowering the fresh flavors.
• Quick and easy. Minimal prep and easy assembly make this a convenient make-ahead option.

Ingredients

Below is the full ingredient list and exact amounts used for this Fall Fruit Salad.

• Fruit:
  • 2 large Honeycrisp apples, diced
  • 1 large pear, diced
  • 1 orange, peeled and chopped
  • 1 cup blackberries, halved
  • 1 cup pomegranate seeds (from about 1 pomegranate)
  • 1 cup red grapes, halved
  • 2 kiwis, sliced
• Crunch: 1/2 cup pecan halves (can substitute sliced almonds, walnuts, or pumpkin seeds)
• Dressing:
  • 2 tbsp lemon juice (about 1 lemon)
  • 1 tbsp honey (or maple syrup)
  • 1/2 tsp cinnamon

How To Make a Thanksgiving Fruit Salad

1. Make the dressing. In a large bowl, whisk together lemon juice, honey and cinnamon until combined.

2. Add and toss the fruit. As you slice each fruit, add it directly to the bowl with the dressing. Toss gently to coat. Slice apples and pears first, and toss them in dressing right away to prevent browning.
3. Finish and serve. Right before serving, fold in pecans for maximum crunch, then transfer to a platter or serving bowl and garnish as desired.

Variations

• Swap or add fruit. Use strawberries, pears, mango, or additional grapes depending on what’s in season or what you prefer.
• Keep it simple. Omit the dressing and serve the fruit plain with the nuts on the side.
• Fresh herbs. A few torn mint leaves or a sprig of rosemary add a bright, festive touch.
• Dried fruit. Add dried cranberries, cherries, or raisins for extra chew and sweetness.
• Different nuts or seeds. Replace pecans with sliced almonds, walnuts, or pumpkin seeds for variation.

My Pro Tip

Recipe Card

Fall Fruit Salad (Thanksgiving Fruit Salad)

A festive fruit salad with seasonal favorites like apples, pear, orange and pomegranate tossed in a light honey-lemon-cinnamon dressing.

Prep: 15 mins

Servings: 8

Ingredients

• 2 large Honeycrisp 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

1. In a large bowl, whisk together the lemon juice, honey and cinnamon until well combined.
2. Add fruit directly to the bowl as you slice it, tossing each addition lightly in the dressing. Coat apples and pears immediately to help prevent browning.
3. Toss all fruit until evenly coated, fold in pecans just before serving, and enjoy.

Nutrition

Calories: 156 kcal |
Carbohydrates: 30 g |
Protein: 2 g |
Fat: 5 g |
Saturated Fat: 0.5 g |
Polyunsaturated Fat: 2 g |
Monounsaturated Fat: 3 g |
Sodium: 3 mg |
Potassium: 312 mg |
Fiber: 6 g |
Sugar: 21 g |
Vitamin A: 149 IU |
Vitamin C: 38 mg |
Calcium: 36 mg |
Iron: 1 mg

Nutrition information is automatically calculated and should be used as an estimate.

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