Crisp apples, sweet pears, and juicy grapes combined with a creamy cinnamon Greek yogurt dressing, and then sprinkled with a few chopped pecans for crunch. Oh, happy harvest! There's a delicious dairy-free/vegan option too.
Yield: 4
Ingredients
2medium Bartlett pearsor other ripe but firm pears, diced
2medium applesa fresh, crisp variety like honeycrisp, cripps, or pink lady is best, diced
1cupred grapeshalved
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
1/2teaspooncinnamon
1/4teaspoonsground nutmeg
1/3cuppecans*chopped
Instructions
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.
Notes
Nutrition information includes pecans.*If you prefer to make this without the pecans, just leave them off - it's still plenty delicious without them.
Dairy-free option:
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.
Vegan option:
Follow the dairy-free option and choose pure maple syrup for the sweetener.
Make-ahead tips:
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.