Home > Salads > Winter Fruit Salad Winter Fruit Salad October 1, 2020 | 9 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Delicious Winter Fruit Salad with in-season fruits such as clementines, pomegranate arils, apples, kiwis and pear is tossed in a simple lemon-poppy seed dressing. Pair this winter fruit salad with some cold-weather comfort foods such as this Crockpot Roast, this Shepherd’s Pie, or this Chicken Tortilla Soup. Winter Fruit Salad Fruit salads aren’t often made when there’s snow and freezing temperatures outside, but Winter Fruit Salad might just become your new go-to! It’s light, delicious and made from the in-season fruits available during the winter months. Plus it’s so easy to make and it really feels great getting some fruit, despite cold temperatures. In the winter it’s a struggle to find good fruits for my kids to eat, so I’m very excited about this winter fruit salad; they can’t get enough of it. We’ve made it almost every night this week! The fruits Clementines. We like using “Cuties”® oranges in Winter Fruit Salad. Clementines are a hybrid of mandarin and sweet oranges. They’re small and easy to peel, usually seedless, and sweeter than most other citrus fruits. Apples. Any variety of apple works here. We like either Honeycrisp or Fuji best (or one of each!) For a more tart flavor, use a Granny Smith. Pomegranate arils. Cut and deseed a pomegranate or use already seeded pomegranate arils! These arils are typically sold in small plastic cups in the refrigerated produce section or freshly cut fruit section of most grocery stores. They can sometimes be tricky to find and are usually only sold in the US from October to February. Pear. Again, any variety of pear will work; we typically use a Bartlett pear in Winter Fruit Salad. Kiwi. Either green or golden kiwi work (differences here!) To tell if a kiwi is ripe, gently press on the fruit and it will yield to slight pressure without being too soft. QUICK TIP Pears are one of the few fruits that don’t ripen on the tree; once they’re picked, they ripen and sweeten as their sugars develop. Some pears change color when they’re ripe (a Bartlett pear is like a banana — it goes from green to yellow when it’s ready to eat!) To check the ripeness of a pear, gently press the area around the stem of the pear with a gentle squeeze. If it gives a little, it’s ready to go! Another indicator is that wonderful, sweet pear smell. Ripe pears have plenty of it! Winter Fruit Salad Dressing The dressing requires just a few ingredients: fresh lemon juice and lemon zest, poppy seeds and honey. Shake it all together in a Mason jar, toss it with the fruit, and you’ll be in heaven! These simple ingredients really enhance the flavors of the fruit so well and the lemon keeps everything from browning too quickly. We like to let the fruit sit with this dressing about 15-30 minutes before serving it to allow a chance for the flavors to develop. More Cold-Weather Recipes Creamy Chicken Noodle Soup with spaghetti Crockpot Cajun Chicken served over rice Butternut Squash Salad with a creamy maple dressing Vegetarian Chili packed with veggies Crockpot Cowboy Casserole with red potatoes FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Winter Fruit Salad 4.72 from 7 votes - Review this recipe A delicious Winter Fruit Salad with in-season fruits such as clementines, pomegranate arils, apples, kiwis, and pear is tossed in a simple lemon-poppy seed dressing. SAVE TO RECIPE BOX Print Recipe Winter Fruit Salad 4.72 from 7 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A delicious Winter Fruit Salad with in-season fruits such as clementines, pomegranate arils, apples, kiwis, and pear is tossed in a simple lemon-poppy seed dressing. Course Salad, Side Dish, Vegetarian Cuisine American Keyword winter fruit salad Prep Time 25 minutes Chilling Time 15 minutes Total Time 40 minutes Servings 4 -6 servings Calories 258kcal Author Chelsea Cost $8.92 Ingredients2 cups (280g) clementine oranges we like Cuties or Halos (~3-4)1 large Bartlett pear diced2 small apples Fuji or Honeycrisp, thinly sliced5 kiwis peeled, sliced, and halved3/4 cup (120g) pomegranate arils (See Noe 1)1 tablespoon honey2 and 1/2 tablespoons freshly squeezed lemon juice1/2 teaspoon lemon zest1 teaspoon poppy seedsFresh chopped mint optional InstructionsFRUITS: In a large bowl or salad platter, toss together the peeled and segmented clementines, the diced Bartlett pear, the thinly sliced apples (peel if desired, but we love the peel on), and the peeled, halved, and thinly sliced kiwis.DRESSING: In a Mason jar, add the honey, lemon juice, lemon zest, and poppy seeds. Shake to combine. Pour over the salad and toss gently to combine. Cover and refrigerate for 15-30 minutes.ENJOY: Remove and top with the pomegranate arils and optional fresh (chopped) mint. Serve immediately. Salad is best enjoyed within 1-3 hours of making it; leftovers don't store very well.LEFTOVERS: Any leftovers are delicious blended up in a smoothie the next morning. Recipe NotesNote 1: Cut and deseed a pomegranate or use already seeded pomegranate arils! These arils are typically sold in small plastic cups in the refrigerated produce section or freshly cut fruit section of most grocery stores. They can sometimes be tricky to find and are usually only sold in the US from October to February. Nutrition FactsServing: 1serving | Calories: 258kcal | Carbohydrates: 63g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 820mg | Fiber: 12g | Sugar: 45g | Vitamin A: 421IU | Vitamin C: 183mg | Calcium: 111mg | Iron: 1mg DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! 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