This Fall Fruit Salad is a joyful celebration of everything we love about the season—crisp apples, sweet pears, juicy red grapes, tart pomegranate arils, and chewy cranberries, all tossed in a cinnamon-honey dressing that tastes like autumn in a bowl. Perfect for potlucks, brunches, light desserts, or even just a snack, it’s colorful, refreshing, and so easy to throw together. Whether you’re welcoming guests, meal prepping for the week, or simply craving something bright on a chilly day, this salad brings flavor, nutrition, and a big dose of fall cheer.

Ingredients You’ll Need

Gathering ingredients for this Fall Fruit Salad is a breeze, and each one plays a unique part in creating a medley of flavors and textures. Think bright colors, juicy bites, and a touch of cozy spice—every component shines.

Apples: Choose a crisp variety like Honeycrisp or Fuji for fresh crunch and gentle sweetness that anchors the salad.
Pears: Ripe but firm pears add delicate floral notes and juicy bites, balancing the apples perfectly.
Red Grapes: Their natural sweetness and pop of color make each forkful even more delightful; halve them for the perfect bite size.
Pomegranate Arils: These sparkly ruby jewels add tartness, antioxidants, and a stunning contrast in every spoonful.
Dried Cranberries: A little chewy and tangy, they bring depth and classic fall vibes to the salad.
Walnuts or Pecans (optional): For a rich, earthy crunch, toss in these nuts—or skip if needed for a nut-free version.
Lemon Juice: Besides keeping the fruit vibrant, it brings a fresh zing and balances the sweetness.
Honey: Forms the backbone of the dressing, lending warmth and richness to tie it all together.
Orange Juice: Adds a citrusy lift and subtle acidity that brightens up the fruit medley.
Ground Cinnamon: A cozy, aromatic spice that whispers “fall” in each bite.
Pinch of Salt: Just a touch sharpens all the flavors and keeps the sweetness in perfect check.

How to Make Fall Fruit Salad

Step 1: Prep the Apples and Pears

Core and chop the apples and pears into bite-sized pieces so each one gets a little bit of dressing in every bite. Immediately toss them with the lemon juice right in your big mixing bowl—this stops any browning and keeps your fruit salad looking vibrant and fresh even if you make it a little ahead.

Step 2: Add the Grapes, Pomegranate, Cranberries, and Nuts

Stir in the halved grapes, those gorgeous pomegranate arils, chewy dried cranberries, and nuts if you’re using them. Each addition adds another layer of flavor and texture, creating a bounty of fall colors right before your eyes.

Step 3: Whisk Up the Cinnamon-Honey Dressing

In a small bowl, whisk together the honey, orange juice, ground cinnamon, and that pinch of salt. The smell alone will have you excited! This simple but special dressing brings all the fruit together and infuses it with cozy fall flavor.

Step 4: Toss Everything Together and Chill

Drizzle that luscious dressing over your fruit mixture. Gently toss until every piece gets coated. Pop the bowl in the fridge for 15–30 minutes if you can—this gives the flavors time to mingle and become even more delicious. Serve cold or at room temperature, depending on your preference!

How to Serve Fall Fruit Salad

Garnishes

Top the finished salad with extra chopped nuts, a small handful of fresh pomegranate arils, or even a twinkle of orange zest for a festive look. A sprinkle of cinnamon on top never hurts either—small touches can really elevate how inviting Fall Fruit Salad looks on your table!

Side Dishes

Fall Fruit Salad plays beautifully alongside brunch quiches, roasted turkey or chicken, and fluffy breakfast pastries. It offers a refreshing, slightly sweet contrast to heartier main dishes and is always welcome at holiday spreads, whether that’s Thanksgiving or a cozy Sunday breakfast.

Creative Ways to Present

Serve your Fall Fruit Salad in hollowed-out apples or small pumpkins for fun single-servings at parties. Try layering it in mason jars for easy lunch-pack friendly portions, or spoon it over vanilla Greek yogurt or oatmeal for a breakfast that feels just a little bit fancy.

Make Ahead and Storage

Storing Leftovers

Store any leftover Fall Fruit Salad in an airtight container in the refrigerator. It stays fresh and crisp for about two days. You might notice some juices pooling at the bottom—just give it a quick toss before serving again!

Freezing

Freezing this salad isn’t recommended. The fruit can lose its texture and become mushy after thawing, and the dressing may separate. For best results, make and enjoy it fresh, or keep extra ingredients on hand to whip up a new batch if needed.

Reheating

No reheating required for Fall Fruit Salad! In fact, it shines best when served chilled or at room temperature. If it’s been in the fridge, you can let it sit out a few minutes before serving to take off the chill.

FAQs

Can I use green apples or other varieties instead of red?

Absolutely! Green apples bring a zippier tang, while other apple varieties each lend subtle flavor differences. Mix and match for your favorite combo and vivid color contrast in the salad.

What can I use instead of nuts for a nut-free salad?

Pepitas (pumpkin seeds) or sunflower seeds make crunchy, allergy-friendly alternatives that still add great texture and a nutty flavor.

How far in advance can I prepare Fall Fruit Salad?

You can toss the salad up to a day ahead, but for best results, add bananas or any delicate fruits right before serving. The lemon juice keeps everything bright and fresh.

Is this recipe suitable for vegans?

As written, the salad contains honey, but you can easily substitute it with maple syrup or agave nectar to make a fully plant-based version that’s just as tasty.

Can I double this recipe for a crowd?

Definitely! Fall Fruit Salad is a crowd-pleaser and easy to scale up. Just multiply all the ingredients and use your largest mixing bowl.

Final Thoughts

If you’re looking for a quick, stunning, and totally delicious way to celebrate the season, Fall Fruit Salad won’t disappoint. It’s fresh, cozy, and always a hit—so go ahead and give it a try. You just might find yourself making it all autumn long.

Fall Fruit Salad Recipe

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4.6 from 27 reviews

Author: admin
Total Time: 15 minutes
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

Print Recipe

Description

This Fall Fruit Salad is a colorful and flavorful dish perfect for autumn gatherings. Crisp apples, juicy pears, sweet grapes, and tart pomegranate seeds are combined with a cinnamon-honey dressing for a refreshing and nutritious salad.

Ingredients

Scale

Fruit Salad:

2 apples (cored and chopped)
2 pears (cored and chopped)
1 cup red grapes (halved)
1 cup pomegranate arils
1/2 cup dried cranberries
1/2 cup chopped walnuts or pecans (optional)
1 tablespoon lemon juice

Cinnamon-Honey Dressing:

2 tablespoons honey
1 tablespoon orange juice
1/2 teaspoon ground cinnamon
Pinch of salt

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Instructions

Fruit Preparation: In a large mixing bowl, toss chopped apples and pears with lemon juice to prevent browning. Add grapes, pomegranate arils, dried cranberries, and nuts if using.
Dressing: In a small bowl, whisk together honey, orange juice, cinnamon, and salt until smooth. Pour over the fruit and gently toss to coat.
Chill: Refrigerate for 15–30 minutes to allow flavors to meld. Serve chilled or at room temperature.