If you’re craving a fresh and flavorful way to enjoy the tastes of the season, this Fall Fruit Salad with Maple Cinnamon Dressing Recipe is exactly what you need. It’s bursting with sweet, tangy, and warm spices, making it a perfectly cozy side or snack for crisp autumn days. Honestly, every time I make this salad, it disappears fast—people love how the maple cinnamon dressing elevates the fruit without overpowering it. Stick around and I’ll walk you through how to get it just right in your kitchen!

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Why This Recipe Works

Balanced Sweetness & Spice: The maple syrup and cinnamon dressing adds cozy warmth without overwhelming the fresh fruit.
Fresh & Crisp Texture: Using sweet apples and juicy grapes gives a satisfying crunch and burst of flavor.
Simple & Quick to Make: A straightforward recipe that comes together in 15 minutes – perfect when you want a fuss-free treat.
Versatile & Crowd-Pleasing: Works beautifully for family dinners, potlucks, or just to brighten up your own day.

Fall Fruit Salad with Maple Cinnamon Dressing, autumn fruit salad, healthy fall fruit salad recipe, cinnamon maple salad, seasonal fruit salad - A white bowl is filled with a fruit salad that has three main layers: the bottom layer is made of blackberries, which are bumpy and dark purple-black; the middle layer has round red grapes with smooth, shiny skin; and the top layer contains apple chunks that are pale yellow with a dusting of brown cinnamon powder. Scattered throughout the salad are light brown pecans adding a rough texture. The bowl sits on a white marbled surface, and two cinnamon sticks lie nearby. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Fall Fruit Salad with Maple Cinnamon Dressing Recipe was picked to complement each other and highlight fall’s natural sweetness. Plus, I’ve got some shopping tips so you grab the best produce for a salad that tastes as amazing as it looks.

Fall Fruit Salad with Maple Cinnamon Dressing, autumn fruit salad, healthy fall fruit salad recipe, cinnamon maple salad, seasonal fruit salad - Flat lay of a whole bright orange, a small white ceramic bowl filled with amber maple syrup, a small white ceramic bowl containing fine ground cinnamon powder, a bunch of fresh red seedless grapes, a cluster of plump blackberries, a small white ceramic bowl with chopped pecans, two whole crisp sweet apples (one red and one with a blush yellow tone) placed beside each other, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Orange: Fresh zest and juice add brightness and acidity that balances the sweetness.
Maple syrup: Natural sweetness with that signature warm, caramel flavor—key to making this dressing special.
Ground cinnamon: A pinch of spice that makes it feel like fall in a bowl without being overpowering.
Red seedless grapes: Juicy little flavor bombs that add pop and color.
Blackberries: Their subtle tartness pairs perfectly with the sweet elements.
Chopped pecans: Crunchy texture and a hint of nuttiness that rounds out the fruit.
Sweet apples: I recommend Honeycrisp, Fuji, or Gala—they stay crisp and lend a lovely juicy sweetness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Fall Fruit Salad with Maple Cinnamon Dressing Recipe is naturally flexible enough to fit your cravings or what you have on hand. I love mixing it up depending on the season or who I’m serving it to.

Variation: Sometimes, I swap blackberries for pomegranate seeds for a burst of color and tanginess—my guests always ask for this version!
Dietary Adaptation: For a nut-free version, just leave out pecans or replace with pumpkin seeds if you like a similar crunch.
Seasonal Twist: In early fall, I’ll add slices of pear for added sweetness and texture—it pairs beautifully with the maple cinnamon dressing.

Step-by-Step: How I Make Fall Fruit Salad with Maple Cinnamon Dressing Recipe

Step 1: Whisk the Dressing

Start by zesting and juicing one fresh orange into a large mixing bowl. The zest really adds a fragrant boost of citrus, so don’t skip it! Then, stir in 2 tablespoons of maple syrup and ¾ teaspoon of ground cinnamon until everything is smooth and combined. This dressing is the heart of the salad—it’s light but packed with fall flavor.

Step 2: Prep Your Fruit & Nuts

Wash and drain 16 ounces of red seedless grapes and 12 ounces of blackberries. Chop 1 cup of pecans roughly, or pulse them a few seconds in a food processor if you want smaller pieces. Core and cube 2 large sweet apples—make sure to keep the pieces bite-sized so they’re easy to eat in one go.

Step 3: Toss and Serve

Add the grapes, blackberries, and pecans to the bowl with your dressing. Quickly toss everything to coat those flavors seamlessly. Then fold in the apple cubes last and give it another gentle toss so the apples don’t get mushy. Serve immediately for the best crunch and freshness, or cover and refrigerate until you’re ready to enjoy.

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Pro Tips for Making Fall Fruit Salad with Maple Cinnamon Dressing Recipe

Use Fresh, Firm Apples: I’ve found that softer apples can make the salad mushy if left too long, so choose crisp varieties like Honeycrisp or Fuji for the best texture.
Whisk Dressing Thoroughly: Maple syrup can settle, so I give it an extra whisk to make sure cinnamon and syrup blend evenly with the orange juice.
Toss Gently: When mixing fruit especially blueberries or blackberries, gentle folding keeps them from breaking apart and keeps your salad beautiful.
Serve Promptly or Chill: This salad tastes best fresh, but if storing, toss again before serving because dressing can settle at the bottom.

How to Serve Fall Fruit Salad with Maple Cinnamon Dressing Recipe

Garnishes

I love adding a sprinkle of extra chopped pecans or even toasted walnuts on top right before serving—they add a lovely crunch and nutty aroma that everybody notices. Sometimes I toss in a few fresh mint leaves for a pop of color and a refreshing herbal twist that brightens the whole dish.

Side Dishes

This fruit salad pairs beautifully alongside roasted chicken or pork for a wholesome meal. For a lighter option, serve it with creamy yogurt or a smear of mascarpone cheese on the side—those pairings play so well with the cinnamon and apple flavors!

Creative Ways to Present

For special gatherings, I’ll serve this Fall Fruit Salad with Maple Cinnamon Dressing Recipe in individual clear glass cups or small mason jars layered with a dollop of vanilla Greek yogurt. It makes for a pretty presentation and a satisfying bite every time. You could even sprinkle a little cinnamon sugar on top for an extra festive touch!

Make Ahead and Storage

Storing Leftovers

I store leftovers covered tightly in an airtight container in the fridge. It stays fresh and delicious for about 3 to 4 days. Just give it a good toss before serving again because the dressing tends to settle on the bottom over time.

Freezing

I don’t recommend freezing this salad—berries and apples get mushy once thawed, which changes the texture too much. It’s best enjoyed fresh or refrigerated shortly after preparing.

Reheating

This salad is meant to be served cold or at room temperature. If you’re reheating leftovers, just let them sit out for a bit to lose chill, but avoid microwaving since that can soften the fruit and lose the fresh appeal.

FAQs

Can I make the Fall Fruit Salad with Maple Cinnamon Dressing Recipe ahead of time?

Absolutely! You can prepare this salad up to one day ahead and store it covered in the refrigerator. Just remember to toss it well before serving to redistribute the dressing and keep the fruit evenly coated.
What if I don’t have fresh oranges for the dressing?

If fresh oranges aren’t available, you can substitute the juice of one orange with about ¼ cup of prepared orange juice. Fresh zest adds extra flavor, so you might want to skip it or try a tiny bit of orange extract in a pinch.
Can I use other nuts instead of pecans?

Yes! Walnuts or sliced almonds work well as alternatives if you want a different nutty flavor or texture. Just make sure to chop them roughly so they integrate nicely with the fruit.
How do I prevent the apples from browning?

The orange juice in the dressing helps slow oxidation and prevents browning, so toss the apple cubes immediately in the dressing after chopping. If you’re preparing ahead, the apples will stay fresher longer this way.

Final Thoughts

This Fall Fruit Salad with Maple Cinnamon Dressing Recipe has become one of my go-to dishes for welcoming the season and sharing with friends. Its fresh yet cozy flavors are like a little hug in a bowl, and I’m sure you’ll enjoy how simple it is to make and customize. Give it a try this weekend—you’ll love how effortlessly it adds the spirit of fall to your table!

Fall Fruit Salad with Maple Cinnamon Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 21 reviews

Author: Madison
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 8 servings
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A refreshing and vibrant Fall Fruit Salad combining seasonal fruits like apples, grapes, and blackberries with a sweet and spiced orange-maple dressing, perfect for a healthy snack or side dish.

Ingredients

Dressing

1 orange (zested and juiced)
2 tablespoons maple syrup
¾ teaspoon ground cinnamon

Fruit Salad

16 ounces red seedless grapes
12 ounces blackberries
1 cup chopped pecans
2 large sweet apples (such as honeycrisp, fuji, or gala)

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Instructions

Prepare Dressing: In a large bowl, zest and juice one orange. Add 2 tablespoons maple syrup and ¾ teaspoon ground cinnamon to the bowl, then whisk thoroughly to combine all ingredients into a cohesive dressing.
Add Fruit and Nuts: To the dressing, add 16 ounces red seedless grapes, 12 ounces blackberries, and 1 cup chopped pecans, stirring gently to mix.
Prepare Apples: Cube the 2 large sweet apples into bite-sized pieces and immediately add them to the bowl with the dressing and other fruits.
Toss Salad: Toss all the ingredients carefully to coat the fruit evenly with the dressing, ensuring all pieces are well mixed.
Serve or Store: Serve the fruit salad immediately for best freshness, or cover the bowl and refrigerate it until ready to serve.

Notes

Make ahead: Salad can be prepared up to one day ahead and stored covered in the refrigerator. Toss just before serving to redistribute dressing.
Best apples to use: Sweet apples like honeycrisp, fuji, or gala work best for flavor balance and texture.
Storage: The prepared fruit salad will keep for 3 to 4 days in a sealed container in the refrigerator.
Substituting with prepared orange juice: The juice of one orange is approximately ¼ cup, which can be used instead of fresh orange juice.