This fall fruit salad is full of fresh flavors and a perfect way to incorporate fruit into your daily diet. It is also gluten free! I like this salad because since it is made with a Greek yogurt dressing you are getting a good source of protein and calcium in as well. I added the pecans for an additional crunch but also because they contain a trace mineral – Copper – which is used by the body for energy and nervous system function. Often times when the weather gets cooler, we easily forget about eating fruits because they seem like a perfect snack when it is hot outside. This salad helps us sneak in those seasonal fruits during the Fall & Winter months! This salad is totally customizable but I included a variety of seasonal fruits like pears, Granny Smith apples, blood oranges and pomegranate arils!
Ingredients needed for Fall Fruit Salad:
Apples: I recommend Granny smith, Honey Crisp, Pink Lady, Fuji, Gala, Northern Spy Pomegranate arils: Pro tip: Buy the pomegranate seeds so you don’t have to deal with the hassle of getting the seeds out yourself! Pears: Green Anjou, Bartlett, Comice, Concorde, Forelle, or seckel. Oranges: Blood oranges are a great seasonal citrus to use. Or you can use mandarine oranges, naval oranges, or tangerines. Kiwi: a great source of potassium and vitamin C. Pecans: Optional but adds a nice crunch! For the dressing:
Greek yogurt Lemon Juice and Zest Honey Vanilla Extract Cinnamon & Nutmeg
How to make a fall fruit salad
First make the dressing: Combine yogurt, honey, lemon zest, lemon juice, vanilla, honey and spices in a small bowl and set side. In a large bowl, gently toss together the cut up fruit slices. If preparing salad ahead of time, be sure to squeeze a little extra lemon juice on the fruit so it does not turn brown. Also – top with dressing only right before serving fruit salad. Sprinkle with extra cinnamon and pecans before serving.
Other fruit recipes you will love:
Cinnamon & Walnut Stuffed Pears No Sugar Added Homemade Applesauce Chocolate Dipped Kiwi Blood Orange Margarita Cranberry Orange Breakfast Bread Persimmon Cookies Fall Salad + Mac and Cheese
