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
Scale
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)
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.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 20 g
- Sodium: 5 mg
- Fat: 7 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
