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Fall Fruit Salad

A refreshing and crisp autumn fruit salad featuring seasonal fruits tossed in a honey-cinnamon dressing and topped with walnuts, mint, and feta.
Print Recipe
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Contemporary
Calories: 182
Ingredients Equipment Method Notes

Ingredients
  

Fruit and Base
  • 2 medium apples cored and diced
  • 2 medium pears cored and diced
  • 1 cup grapes halved
  • 1 cup pomegranate seeds
  • 1 cup fresh orange segments
Dressing and Toppings
  • 1/2 cup chopped walnuts
  • 1/2 cup crumbled feta cheese optional garnish
  • 1 tbsp fresh lemon juice
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 2 tbsp fresh orange juice
  • 2 tbsp fresh mint leaves chopped, for garnish

Equipment

  • Large mixing bowl
  • Small bowl
  • Skillet
  • Spatula

Method
 

Assembly
  1. Core and dice the apples and pears into 1/2-inch pieces.
  2. Place apples and pears in a large bowl and toss with lemon juice to prevent browning.
  3. Add grapes, pomegranate seeds, and orange segments to the bowl.
  4. Whisk honey, vanilla, cinnamon, and orange juice in a small bowl until smooth.
  5. Pour the dressing over the fruit and toss gently to coat.
  6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  7. Toast the walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant.
  8. Transfer the salad to a serving bowl, top with toasted walnuts, feta cheese, and fresh mint.

Notes

Store in an airtight container in the refrigerator for up to 2 days. Give it a gentle stir before serving as the fruit may release juices.