Fresh Fall Fruit Salad with Maple Citrus Vinaigrette (Print Version)

Delicious Fall Fruit Salad! My easy recipe blends crisp apples, juicy pears & a zesty maple dressing. A perfect autumn treat for you.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Seasonal Fruits

01 - 2 large crisp apples (like Honeycrisp or Fuji), cored and chopped
02 - 2 ripe, firm pears (like Bosc or Anjou), cored and chopped
03 - 1 cup red grapes, halved if large
04 - 1/2 cup pomegranate arils

→ Maple Citrus Vinaigrette

05 - 3 tablespoons pure maple syrup
06 - 2 tablespoons fresh orange juice
07 - 1 tablespoon fresh lemon juice
08 - 1/4 teaspoon ground cinnamon

→ Optional Toppings

09 - 1/4 cup candied pecans or toasted walnuts
10 - A few fresh mint leaves, chopped, for garnish

# Instructions:

01 - First things first, get all your beautiful fruits ready. I usually start with the apples and pears. Wash 'em up, then core and chop them into bite-sized pieces. I like to keep them fairly uniform, but don't stress too much about perfection – a little rustic charm is good! As you chop, toss them gently in a large bowl with a splash of the lemon juice; it really helps prevent browning while you work on everything else. Honestly, I always forget this step and then regret it later when my apples start looking a bit sad.
02 - Next up, the pomegranate. This can be a bit of an adventure, let me tell you. I usually cut it in half, then hold it cut-side down over a bowl and whack the back with a wooden spoon. The arils just tumble out! It's messy, yes, but so satisfying. Alternatively, you can deseed it in a bowl of water to minimize splatters – I've learned that trick after one too many red-stained aprons. Just make sure you pick out any bits of the white membrane, as they're pretty bitter.
03 - Give those red grapes a good rinse under cold water. If they're on the larger side, I like to halve them. It makes them easier to eat and ensures that sweet juicy burst is distributed throughout the Fall Fruit Salad. Sometimes I just leave them whole if I'm feeling lazy, and honestly, it works out fine too. This step is all about getting those vibrant colors and textures ready to mingle.
04 - In a small bowl, it's time to make that magical dressing. Pour in your pure maple syrup, fresh orange juice, fresh lemon juice, and a tiny pinch of ground cinnamon. Whisk it all together until it's well combined and smells absolutely divine. You want it to be light and zesty, not heavy. I usually taste it at this point and adjust the lemon or maple if I feel it needs a bit more zing or sweetness. Trust your taste buds here; they know what's up!
05 - Now for the fun part! Add your pomegranate arils and halved grapes to the bowl with the chopped apples and pears. Pour that gorgeous maple citrus vinaigrette over all the fruit. With a large spoon or spatula, gently toss everything together. You want every piece of fruit to get a little kiss from that dressing, but you don't want to bruise anything. I once got a bit too enthusiastic and ended up with slightly squashed grapes – oops! Be gentle, friend.
06 - Once everything is beautifully coated, cover the bowl and pop your Fall Fruit Salad into the fridge for at least 30 minutes. This chilling time lets all those flavors meld together and gets the fruit nice and cold, which is just what you want. Before serving, give it another gentle toss. If you're using candied pecans or walnuts, sprinkle them on top right before you bring it to the table for maximum crunch. It should look vibrant, smell fresh and subtly spiced, and taste like pure autumn happiness!

# Notes:

01 - Always use fresh, crisp apples for the best texture; soft apples make for a sad salad.
02 - For make-ahead, store the dressing separately and toss just before serving to prevent sogginess.
03 - If you don't have pomegranate, dried cranberries are a pretty good swap for a tart kick.
04 - A sprinkle of fresh mint right before serving adds an unexpected, bright lift that works wonders.

# Equipment Needed:

01 - Large mixing bowl
02 - small whisk
03 - cutting board
04 - sharp knife

# Nutrition (Per Serving):

Calories: 180
Total Fat: 5g
Total Carbohydrate: 35g
Protein: 2g

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