Autumn Fruit Salad with Cinnamon Greek Yogurt Dressing
Crisp apples, sweet pears, and juicy grapes combined with sweet-spiced, creamy dressing - and then sprinkled with a few chopped pecans for crunch. Oh, happy harvest!
2medium Bartlett pearsor other ripe but firm pears, diced
2medium applesa fresh, crisp variety like honeycrisp, cripps, or pink lady is best, diced
1/3cupGreek yogurtcan substitute your favorite plain or vanilla non-dairy yogurt - see notes
2teaspoonsfreshly grated lemon zestfrom 1 medium lemon
1tablespoonfresh lemon juicefrom the zested lemon
2tablespoonspure maple syrupcan substitute honey
1/2teaspoonpure vanilla extract
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.
*If you prefer to make this without the pecans, just leave them off - it's still plenty delicious without them.
Use your favorite non-dairy yogurt, either plain or vanilla. Depending on how sweet your non-dairy yogurt is, you may want to adjust the sweetener.
Follow the dairy-free option and choose pure maple syrup for the sweetener.
The salad tends to get a little watery if it sits for long, so I recommend keeping the dressing and the salad separate until right before serving. Also, if you cut your fruit far ahead of time, try tossing it with a little fresh lemon juice to help keep it from browning.