Juicy grapes, crunchy apples, sweet pears, and crunchy pecans (if you like), all tossed with a creamy, cinnamon-y, slightly tangy dressing … that’s this magical Fall Fruit Salad recipe.
I love this fruit salad any time of year, to be honest, but find it’s the perfect Thanksgiving fruit salad – and I also just like it all Autumn long. The colors of Autumn Fruit Salad with apples, pears, grapes, & pecans are what really draw me in … vibrant, harvest tones.
The Story Behind the Recipe
This fall fruit salad came to be a couple of weeks ago when an awesome neighbor bought a couple of 40 pound boxes (!!) of honeycrisp apples and divvied it up amongst several of us.
The next morning, I peered at the happy-making bowl of honeycrisps gracing our kitchen counter and I decided that a reverse of my usual breakfast – yogurt with fruit on top – was in order.
So I made this fruit salad for the first time – with honeycrisps, some ripe pears, and a few plums I had on hand, and a dressing made with Greek yogurt. Yum.
The dressing came together flawlessly the first time I took a stab at it (I love it when that happens!) – a little of this, a little of that, perfect!
Fall Fruit Salad Ingredients
The fruit, I ended up tinkering with a bit to end up with this final result. I decided I favor red grapes over plums; crisp pears work better than softer varieties – and if you can’t find great pears for this salad, you’re better off leaving them out and throwing in extra apples and grapes.
- Bartlett pears
- Honeycrisp apples
- Red grapes
And then for the Cinnamon Greek Yogurt Dressing (but it’s versatile if you need a dairy-free version – see the recipe for notes!) we have:
- Greek yogurt
- Zest & juice of a lemon
- Pure vanilla extract
- Pure maple syrup or honey
- Cinnamon & nutmeg
And then to top it all, if you like a bit of crunch atop your fall fruit salad, go for some:
- Chopped pecans
(But it’s perfectly delicious without any nuts, too).
What to Serve with Fall Fruit Salad
If you’re looking for a Thanksgiving fruit salad, this would be absolutely perfect. Perhaps the vegan version served up with this Thanksgiving menu?
I love to pass this fall fruit salad along with fat stacks of these pumpkin pancakes for the perfect fall breakfast. Or for a heartier breakfast, perhaps a breakfast casserole + fruit salad situation could be a winner? Here’s a meaty breakfast casserole to check out, or perhaps one with mushrooms and Swiss cheese?
Fall Fruit Salad
- 2 medium Bartlett pears (or other ripe but firm pears, diced)
- 2 medium apples (a fresh, crisp variety like honeycrisp, cripps, or pink lady is best, diced)
- 1 cup red grapes (halved)
- 1/3 cup Greek yogurt (can substitute your favorite plain or vanilla non-dairy yogurt – see notes)
- 2 teaspoons freshly grated lemon zest (from 1 medium lemon)
- 1 tablespoon fresh lemon juice (from the zested lemon)
- 2 tablespoons pure maple syrup (can substitute honey)
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoons ground nutmeg
- 1/3 cup pecans* (chopped)
- Place pears, apples, and grapes in a large bowl. Toss gently to combine. Set aside.
- To a small bowl, add the yogurt, lemon zest, lemon juice, maple syrup, vanilla, cinnamon, and nutmeg. Use a wire whisk to blend well.
- Drizzle dressing over the fruit. Toss gently until fruit is coated. Scoop into bowls and sprinkle with pecans. Serve immediately.