Fall Fruit Salad</user Recipe
A refreshing and vibrant Fall Fruit Salad combining the natural sweetness of grapes, blackberries, apples, and pecans, dressed with a zesty orange maple cinnamon dressing perfect for any autumn occasion.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dressing
- 1 orange (zested and juiced)
- 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, cubed
Instructions
- Prepare the dressing: In a large bowl, add the zest and juice of one orange. Add 2 tablespoons maple syrup and ¾ teaspoon ground cinnamon, then whisk thoroughly to combine the flavors into a smooth dressing.
- Add the fruit and nuts: To the bowl with the dressing, add 16 ounces of red seedless grapes, 12 ounces of blackberries, and 1 cup of chopped pecans. Cube 2 large sweet apples into bite-sized pieces and add them immediately to the bowl.
- Toss the salad: Gently toss all the fruit and nuts in the dressing to coat everything evenly, ensuring every bite is flavorful and coated.
- Serve or store: Serve the fruit salad immediately for best freshness, or cover and refrigerate until ready to serve, keeping it chilled and crisp.
Notes
- Use sweet, crisp apples like Honeycrisp or Fuji for best flavor and texture.
- To prevent apple pieces from browning quickly, toss them immediately in the dressing.
- For added crunch, substitute or add walnuts instead of pecans.
- This salad is best served fresh but can be refrigerated for up to 24 hours.
- Maple syrup can be substituted with honey if preferred.
Find it online: https://sweetworldtastes.com/fall-fruit-saladuser-recipe/
