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Thanksgiving Fruit Salad Recipe

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5 from 19 reviews

A festive Thanksgiving Fruit Salad combining fresh apples, oranges, grapes, dried cranberries, and toasted pecans, all tossed in a sweet and spiced citrus dressing. This refreshing side is perfect for holiday gatherings and adds a vibrant, healthy option to your table.

Ingredients

Fruit Salad Ingredients:

  • 2 medium green apples
  • 2 medium red apples
  • 3/4 cup dried cranberries
  • 1 cup pecans
  • 1 cup grapes
  • 3 medium navel oranges
  • 1 medium lemon, juiced

Dressing Ingredients:

  • 1/2 cup orange juice
  • 1/4 cup white sugar
  • 1/4 teaspoon apple pie spice
  • Zest of 1 lemon
  • Zest of 1 orange

Instructions

  1. Toast Pecans: Preheat oven to 350°F. Spread pecans on a baking sheet and place in the oven while it’s heating. Remove pecans as soon as you detect their aroma, approximately when the oven reaches temperature. Let them cool.
  2. Prepare Dressing: Combine orange juice, sugar, apple pie spice, lemon zest, and orange zest in a small saucepan. Whisk over medium heat until combined, bring to a low boil, and simmer for 3-4 minutes. Strain through a fine mesh strainer and cool completely.
  3. Prepare Fruit: Core and slice apples into bite-sized pieces. Toss with juice from half a lemon to prevent browning. Peel oranges, remove all white pith, and cut into bite-sized pieces.
  4. Mix Salad: In a large bowl, combine apples, dried cranberries, toasted pecans, grapes, and oranges.
  5. Toss with Dressing: Drizzle the cooled dressing over the fruit mixture and toss gently to coat evenly. Serve immediately or chilled.

Notes

  • Use fresh, firm apples to maintain crispness after tossing with lemon juice.
  • To toast pecans evenly, stir them once or twice during baking if needed.
  • The dressing can be prepared a day ahead and refrigerated.
  • For a nut-free version, omit pecans or substitute with seeds like sunflower or pumpkin seeds.
  • Keep the salad refrigerated if not serving right away to maintain freshness.