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–+ servings
Looking down on a bowl of fruit salad

Fall Fruit Salad

Tessa Hollmann
Celebrate autumn with this fall fruit salad made with seasonal fresh fruit, crunchy pecans, warm spices, and a citrusy dressing.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 5 minutes
Course Sides & Salads
Cuisine American
Servings 6 servings
Calories 229 kcal

Ingredients
  

  • 1 sweet red apple such as Honeycrisp or pink lady
  • 1 Granny Smith apple
  • 2 ripe pears
  • 6 figs fresh or dried
  • 1 pint fresh blackberries
  • 1 cup pomegranate seeds
  • ½ cup pecans toasted and unsalted
  • ½ teaspoon cinnamon
  • A pinch of nutmeg

For the dressing

  • ½ cup orange juice
  • 1 teaspoon raw honey maple syrup works too
  • Orange zest optional

Instructions
 

  • Make the dressing by combining orange juice and honey in a small bowl and whisking well.
  • Chop the apples, pears, and figs to your desired size, then toss them in a large bowl.
  • Add blackberries, pomegranate arils, pecans, cinnamon, and nutmeg.
  • Drizzle the dressing onto the salad and mix well.
  • Garnish with more pecans and orange zest and serve immediately.

Nutrition

Serving: 1servingCalories: 229kcalCarbohydrates: 44gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 4mgPotassium: 518mgFiber: 11gSugar: 31gVitamin A: 334IUVitamin C: 36mgCalcium: 62mgIron: 1mg
Keyword fall fruit salad, fall recipes, fruit salad, side dishes
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