Fall Fruit Salad

The crisp, crunchy texture of this Fall Fruit Salad pairs well with its creamy dressing. It uses produce available year round, so enjoy it every season!

Hey, wait a minute…Fall is over, right? Yes. And this fall fruit salad is definitely best when you can get your hands on freshly picked fall produce. Yet it uses ingredients that are readily available year-round (which also happens to be how often I make it). Sharing it with you now means you’ll be ready when fall comes around again (which it seems to do in .00002 milliseconds, amiright?).

This Fall Fruit Salad uses only fresh fruits and a handful of nuts, then a “dressing” of vanilla yogurt mixed with a little maple syrup and cinnamon adds a creamy texture and wonderful flavor. It’s a wonderful side dish but I enjoy it most often for my breakfast.

I find this fall fruit salad to be irresistible. Which is why I go to the “trouble” of dicing an apple and a pear on many mornings. The texture of the crisp pear and apple, the crunch of the pecans and the creaminess of the dressing are an irresistible combination.

And at just 272 calories a serving and very little saturated fat, I feel good about what I’m putting in my body while feeling like I’m indulging just a little!

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Fresh Fall Fruit Salad

Yield: 2

Prep Time: 7 minutes

Total Time: 7 minutes

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.

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Ingredients

• 1 apple, diced
• 1 pear, diced
• ½ cup seedless grapes, halved
• ¼ cup chopped pecans
• ¼ cup vanilla yogurt
• 1 tbsp maple syrup, or to taste
• ¼ tsp ground cinnamon, or to taste

Instructions

1. Place apple, pear, grapes and pecans in a bowl. Mix together vanilla yogurt, maple syrup and cinnamon. Pour over fruit and mix well. Serve immediately.

Nutrition Information:

Amount Per Serving: Calories: 272Saturated Fat: 1gCholesterol: 1mgSodium: 23mgCarbohydrates: 46gFiber: 6gSugar: 34gProtein: 3g

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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