Winter Fruit Salad with Creamy Vanilla Dressing (Print Version)

Brighten your table with a vibrant Winter Fruit Salad with Vanilla Dressing. Easy, refreshing, and full of seasonal cheer. My secret for a sweet, simple treat!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 20 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Seasonal
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Seasonal Fruits

01 - 2 blood oranges, peeled and sliced
02 - 1 pomegranate, arils removed
03 - 2 kiwis, peeled and sliced
04 - 2 Honeycrisp or Fuji apples, cored and diced
05 - 1 cup red or green grapes, halved

→ Vanilla Dressing Essentials

06 - 1 cup full-fat Greek yogurt
07 - 1 tsp pure vanilla extract
08 - 1-2 tbsp honey or maple syrup (to taste)
09 - 2-3 tbsp milk (any kind, for thinning)

→ Optional Brighteners

10 - Squeeze of fresh lemon juice (if fruit isn't very tart)

→ Garnish Ideas

11 - Toasted slivered almonds or coconut flakes

# Instructions:

01 - First things first, get all that beautiful fruit ready. Peel your blood oranges and kiwi, then slice them into nice, bite-sized pieces. I always try to get rid of as much white pith from the oranges as possible – it can taste a bit bitter, and we don't want that! Core and dice your apples, and halve any larger grapes. As I’m chopping, the kitchen starts to smell so fresh and bright, a real mood lifter. This is where I sometimes get a little messy with pomegranate seeds, but that's half the fun, right?
02 - This can be a bit tricky, but I’ve got a trick for the pomegranate arils. Cut the pomegranate in half, then hold one half cut-side down over a bowl. Whack the back with a wooden spoon. The seeds just pop out! Seriously, it saves so much mess. My first attempt at seeding a pomegranate involved a white shirt and a very red kitchen counter – oops! Don't be afraid to get a little juice on your hands; it’s part of the process. You'll see those shiny red gems falling into the bowl, ready to sparkle in your Winter Fruit Salad.
03 - Gently toss all your prepared fruit into a large bowl. You want to see all those colors mixing beautifully – the deep red of the blood oranges, the vibrant green of the kiwi, the jewel-toned pomegranate. It smells so fresh and inviting already! I love how the different textures come together. Don't overmix, we want nice, distinct pieces. This is where you can admire your handiwork before the dressing even comes into play.
04 - Now for the star of the show, the vanilla dressing! In a separate, smaller bowl, whisk together the full-fat Greek yogurt, pure vanilla extract, and your chosen sweetener (honey or maple syrup). I always start with less sweetener and taste, adding more if needed. Then, slowly drizzle in the milk, whisking constantly until the dressing is smooth and pourable, like a thin, creamy sauce. I once added all the milk at once and it splattered everywhere—learn from my chaos! It should smell wonderfully sweet and comforting.
05 - This step is crucial, honestly. Cover your vanilla dressing and pop it into the fridge for at least 15-20 minutes. A chilled dressing just tastes so much better, allowing all those vanilla notes to really sing. I sometimes make it an hour or two ahead, especially if I’m having a busy day, and it holds up perfectly. This is where I usually clean up the fruit scraps and enjoy a quick cup of tea while waiting. It's a moment of calm before the deliciousness.
06 - Just before serving, pour the chilled vanilla dressing over the mixed fruit. Toss gently to coat every piece. You want each fruit to have a delicate sheen of that creamy, dreamy dressing. The colors just pop even more! The final Winter Fruit Salad should look vibrant, smell subtly sweet with that lovely vanilla aroma, and taste incredibly fresh and balanced. It’s a little bowl of sunshine, even on the chilliest day.

# Notes:

01 - Don't skip chilling the dressing, honestly, it makes all the difference.
02 - This salad holds up pretty well for a day, but the dressing is best added just before serving.
03 - No blood oranges? Regular navel oranges are a fine swap; I've used them many times.
04 - A sprinkle of toasted coconut flakes gives this a little something extra, I swear.

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 180
Total Fat: 5g
Total Carbohydrate: 30g
Protein: 7g

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