This Fall Fruit Salad is everything you want in a seasonal side dish: it's fresh, crisp, creamy, and good for you. Made with apples, pears, grapes, and crunchy pecans, it's all tossed in a maple-sweetened cinnamon yogurt dressing that tastes like autumn in a bowl.
It's quick to make, easy to customize, and just as perfect for a weekday breakfast as it is on your Thanksgiving table. Even though it's packed with fall flavors, the ingredients are available year-round, so you can enjoy it anytime!
Why You'll Love It
- It's so fresh and flavorful! Crisp apples and pears, juicy grapes, and crunchy pecans make every bite crunchy and delicious.
- Forget pumpkin - maple and cinnamon is where it's at. The maple cinnamon yogurt dressing ties it all together with delicious, seasonal flavor.
- It's quick and easy! Just a little chopping and stirring, no cooking required.
- It's great for any occasion. It's perfect for an easy breakfast, a special brunch, or as a light, refreshing side dish at holiday meals.
- It's easy to customize. Use your favorite fruits and nuts, or adjust the sweetness to match what's in season.
- It's make-ahead friendly. Prep the components in advance and toss them together when you're ready to serve.
- Scale up as much as you like. The recipe is for 2 servings, but it's simple to make it for as many people as you need.
Ingredients You'll Need
For the Fruit Salad
An apple: Choose a crisp variety like Honeycrisp, Pink Lady, or Granny Smith; chop it into bite-sized pieces.
A pear: D'Anjou or Bartlett work well; they're juicy but still hold their shape.
½ cup seedless grapes: Red, green, or any variety you like; slice them in half to make them easier to eat. Try cotton candy grapes when you can get them!
¼ cup chopped pecans: Adds a crunchy texture and a nutty flavor (feel free to sub with walnuts or almonds).
For the Creamy Dressing
¼ cup vanilla yogurt: Use your favorite dairy or non-dairy brand.
1 tablespoon real maple syrup: For a natural, seasonal sweetness (adjust to taste).
¼ teaspoon ground cinnamon: A warm fall spice that ties the flavors together.
How to Make Fall Fruit Salad
This easy fall fruit salad comes together in just minutes, with no cooking required!
- Prep the fruit: Wash and dry the apple, pear, and grapes. Core and dice the apple and pear into bite-sized pieces. Slice the grapes in half.
- Combine the fruit and pecans: Place the chopped apple, pear, grapes, and pecans into a medium-sized bowl.
- Make the dressing: In a small bowl, whisk together the vanilla yogurt, maple syrup, and cinnamon until smooth and creamy.
- Toss it all together: Pour the dressing over the fruit and pecans. Gently toss it until everything is evenly coated.
- Serve or chill: Serve immediately or chill it for 15-30 minutes if you prefer it really cold.
Tips & Variations
- Swap the fruit: Not a fan of apples or pears? Try thinly sliced bananas, oranges, or even chopped persimmons. Just aim for a mix of sweet, crisp, and juicy fruits.
- Use different nuts: Pecans are classic, but chopped walnuts, slivered almonds, or roasted hazelnuts work beautifully, too. For a nut-free version, try pumpkin seeds (pepitas) or sunflower seeds.
- Add a crunchy topping: Sprinkle with granola or pumpkin spice granola just before serving.
- Make it dairy-free: Use your favorite plant-based vanilla yogurt to keep this salad completely dairy-free and vegan-friendly.
- Sweeten to taste: If your fruit is super ripe and sweet, you might not need much maple syrup. Taste the dressing and adjust it to your preference.
- Add a fall spice blend: For a deeper autumn flavor, try adding a pinch of nutmeg, allspice, or pumpkin pie spice to the dressing. A little goes a long way.
- Make it spicy: Add a pinch of cayenne to the creamy dressing for a little spice.
What to Serve It With
This fall fruit salad is incredibly versatile. It's light enough for breakfast but festive enough for holiday meals. Here are some delicious ways to enjoy it:
- Breakfast or brunch: This is how I choose to enjoy it all season long. If I'm making it for guests, I'll serve it alongside baked oatmeal, pancakes, or egg casseroles.
- Thanksgiving dinner: It's a refreshing contrast to rich dishes like stuffing, mashed potatoes, and roasted turkey.
- Light lunch: Pair with a slice of quiche, a grain bowl, or a simple sandwich.
- Holiday potlucks or gatherings: It travels well and adds a healthy option to any fall spread.
- Sweet snack or dessert: Enjoy a bowl on its own or with a scoop of Greek yogurt or cottage cheese.
It's one of those dishes that fits in just about anywhere. It's easy, pretty, and always well loved!
Make-Ahead Tips
This salad is easy to prep ahead with just a few simple tricks:
- Chop the fruit in advance: Dice the apples and pears and slice the grapes up to one day ahead. To keep the fruit from browning, toss it in a little lemon juice and store in an airtight container in the fridge.
- Mix the dressing separately: Whisk together the yogurt, maple syrup, and cinnamon and store in a sealed jar or container for up to 2-3 days.
- Assemble just before serving: Combine the fruit, pecans, and dressing right before serving to keep everything crisp and fresh. Waiting to mix it helps prevent the salad from becoming watery or mushy.
Frequently Asked Questions
Can I make this fall fruit salad the night before?
Yes, just keep the chopped fruit and the dressing stored separately in the fridge. Combine everything just before serving to prevent the salad from getting soft or watery.
What kind of apples work best?
Crisp, firm varieties like Honeycrisp, Pink Lady, Gala, or Granny Smith work best, as they hold their shape and have a good balance of sweet and tart.
Is this fall fruit salad gluten-free?
This fall fruit salad is naturally gluten-free. Just double-check your yogurt label if you're using flavored or plant-based versions.
Can I use Greek yogurt?
Greek yogurt will make the dressing a little thicker and tangier, so feel free to thin it out with a splash of milk or orange juice if needed.
Can I substitute the maple syrup?
You can use honey or agave syrup if you prefer. Just adjust the amount to taste depending on your sweetness preference.
How long does it keep in the fridge?
Once combined, the salad is best eaten the same day, but leftovers can be stored in the refrigerator for up to 1 day. The fruit may soften slightly but will still taste great.
If you love this Fall Fruit Salad, here are a few recipes for you to try next. The bacon blue cheese wedge salad is a classic that never disappoints. For something with even more flavor, this coconut curry Thai salad is packed with crunch and a creamy, spicy-sweet dressing you'll want to drizzle on everything. A simple pea salad with cheese is a nostalgic favorite that's always a hit at potlucks, and this refreshing cucumber pineapple salad hits that perfect balance of sweet and spicy. They're all simple to make and delicious to eat, just like a good salad should be!
Fresh Fall Fruit Salad
The crisp, crunchy texture of this Fall Fruit Salad pairs well with its creamy dressing. It uses produce that's available year round, so don't limit it to only the fall season.
Ingredients
- 1 apple, diced
- 1 pear, diced
- ½ cup seedless grapes, halved
- ¼ cup chopped pecans
- ¼ cup vanilla yogurt
- 1 tablespoon maple syrup, or to taste
- ¼ teaspoon ground cinnamon, or to taste
Instructions
- Wash the fruit thoroughly, core the apples and pears, remove any seeds and slice into cubes.
- Place the apple, pear, grapes and pecans in a bowl.
- Mix together the vanilla yogurt, maple syrup and cinnamon.
- Pour over the fruit and mix it until the fruit is thoroughly coated. Serve immediately.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 269Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 1mgSodium: 23mgCarbohydrates: 46gFiber: 7gSugar: 34gProtein: 3g
This data was provided and calculated by Nutritionix.
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