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!

This easy fall fruit salad, also known as Thanksgiving 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).

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 especially for Thanksgiving but I enjoy it most often for my breakfast.

Fall Fruit Salad Substitutions & Tips

• Dairy-Free & Vegan Substitution: Use plain or vanilla non-dairy yogurt.
• If you make ahead keep dressing and salad separate until serving to keep from getting watery and no earlier than a day ahead.
• Any seedless grapes can be used including red, green and cotton candy.
• Substitute pecans with walnuts, hazelnuts or almonds.
• Substitute maple syrup with honey.
• Pick a crisp green pear like Bartlett or D’anjou.
• Honey Crisp, Gala, Pink Lady and Granny Smith are all great options for apples.
• Peeling apples is optional, do as you prefer.
• Add some granola or even pumpkin spice granola

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!

Continue to Content

Fresh Fall Fruit Salad

Yield: 2 servings

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.

Print

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. Wash fruit thoroughly, core the apples and pears, remove any seeds and slice into cubes.
2. Place apple, pear, grapes and pecans in a bowl.
3. Mix together vanilla yogurt, maple syrup and cinnamon.
4. Pour over fruit and mix well. Serve immediately.

Notes

This recipe can be made without pecans. No other adjustments are necessary.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount 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.

• Author
• Recent Posts

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.

Latest posts by Kristy Bernardo (see all)

• Caprese Bites Appetizer Recipe - March 10, 2024
• Bruschetta Caprese Recipe - March 6, 2024
• How To Make Brownies From Scratch - February 23, 2024