Fall Fruit Salad
Fall Fruit Salad is a colorful mix of seasonal fruit tossed in a sweet cinnamon-spiced citrus dressing.
Servings: 8 servings, as a side
Cost: $11.40
Equipment
- Wide-mouth Mason Jar
Ingredients
- 3 cups red seedless grapes halved
- 3 cups blackberries (12 ounces)
- 3 small fuji apples chopped, or use honeycrisp
- 5 clementines peeled and thinly sliced or segemented
- 1/2 cup chopped pecans toasted, see note 1
Dressing
- 2 clementines 1 tsp zest; 1/4 cup juice
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
Instructions
- Chill the fruit: If possible, refrigerate all the fruit ahead of time so the salad is cold and refreshing.
- Keep apples fresh: In a large bowl, combine 1 cup room-temperature water with ½ teaspoon salt. Chop apples and soak in the salted water for 5–10 minutes. Drain in a colander, rinse under cold water, and pat dry before adding to the salad.
- Make the dressing: Zest and juice the clementines to get 1 teaspoon zest and ¼ cup juice. Add zest, juice, maple syrup, and cinnamon to a mason jar. Shake well until combined.
- Assemble the salad: In a large bowl or on a platter, combine the grapes, blackberries, apples, and clementines. Pour on just enough dressing to lightly coat the fruit (you may not need it all). Toss gently to combine.
- Finish and serve: Sprinkle toasted pecans on top. Serve right away. This salad is best enjoyed within 1–3 hours; leftovers do not store well.
Video
Notes
Note 1: Toast pecans in a dry skillet over medium heat until fragrant, about 3–5 minutes. Let cool before using, or buy pre-toasted pecans for convenience.
Storage: Best enjoyed the same day. Leftovers can be blended into a smoothie.
Nutrition
Serving: 1serving | Calories: 183kcal | Carbohydrates: 35g | Protein: 2g | Fat: 5g | Saturated Fat: 0.7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 298mg | Potassium: 3627mg | Fiber: 6g | Sugar: 26g | Vitamin A: 34461IU | Vitamin C: 12mg | Calcium: 3mg | Iron: 0.3mg