Fall Fruit Salad

This Fall Fruit Salad is a vibrant and refreshing dish filled with crisp apples, juicy blackberries, sweet grapes, and crunchy pecans. Drizzled with a homemade cinnamon orange dressing, this recipe captures the cozy essence of the season in every bite.

Why You Will Love This Recipe

This fruit salad is the perfect balance of textures and flavors. You will love how the crunchy pecans contrast with the crisp apples and tender berries, while the cinnamon-infused dressing provides a warm, citrusy finish that highlights the best of fall produce. It is an incredibly easy, crowd-pleasing side dish that works beautifully for brunch, potlucks, or a healthy afternoon snack.

Ingredients

• 1 fresh orange (for zest and juice)
• 2 tablespoons pure maple syrup
• ¾ teaspoon ground cinnamon
• 16 ounces red seedless grapes
• 12 ounces fresh blackberries
• 1 cup chopped pecans
• 2 large sweet apples (such as Honeycrisp, Fuji, or Gala)

Step-by-Step Instructions

1. In a large mixing bowl, combine the fresh orange zest and the juice from the orange.
2. Add the maple syrup and ground cinnamon to the bowl, whisking well until the dressing is fully incorporated.
3. Add the red seedless grapes, blackberries, and chopped pecans to the bowl with the dressing.
4. Cube your apples into bite-sized pieces and add them immediately to the bowl.
5. Toss all the ingredients together gently until the fruit and nuts are evenly coated in the cinnamon orange dressing.
6. Serve immediately or cover and refrigerate until you are ready to enjoy.

Expert Tips / Pro Tips

To get the most juice out of your orange, zest the fruit before you slice it in half for juicing. Always slice your apples last; because the dressing acts as a protective coating, adding the apples last and tossing them immediately prevents them from oxidizing and turning brown. If you prefer your pecans to remain as crunchy as possible, add them to the salad just before serving rather than mixing them in at the beginning.

Variations & Substitutions

If you prefer a different crunch, walnuts make an excellent substitute for pecans. While maple syrup is recommended for the best flavor, honey can be used as a substitute if you do not require the recipe to be vegan. For the apples, you can use any sweet variety you have on hand, such as Gala, Fuji, or Honeycrisp, as they hold their texture well in a fruit salad.

Serving Suggestions

This salad is a versatile side dish that pairs wonderfully with brunch staples like pancakes, waffles, or egg casseroles. It also makes a fantastic breakfast when tossed with a bit of Greek yogurt or a sprinkle of homemade granola. For a more sophisticated presentation, serve it in individual glass bowls garnished with an extra sprig of mint.

Storage, Freezing & Reheating

You can prepare this salad up to one day in advance and store it in an airtight container in the refrigerator. Before serving, give the salad a quick toss to redistribute the dressing that may have settled at the bottom. While the salad will last for 3 to 4 days, it is best enjoyed within the first 24 hours for optimal texture. Freezing is not recommended for this recipe as the fruit will lose its crispness upon thawing.

Nutrition Information

FAQ

How do I keep my apples from turning brown?

The best way to prevent browning is to slice the apples last and toss them immediately in the dressing. The acidic orange juice in the dressing coats the apple pieces and acts as a barrier against oxidation.

What other fruits can I add to fall fruit salad?

You can customize this salad based on your preferences. Other great fall additions include pear slices, pomegranate arils, fresh fig halves, or even mandarin orange segments.

How long does leftover fruit salad last?

Once dressed, the salad will keep in the refrigerator for 3 to 4 days. However, for the best results and crispest fruit, it is recommended to consume it within one day of preparation.

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Fall Fruit Salad

A vibrant and cozy fall fruit salad featuring crisp apples, juicy grapes, and blackberries, tossed in a homemade cinnamon-orange maple dressing with crunchy pecans.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 8 servings

Course: Salad, Side Dish

Cuisine: American

Calories: 202

Ingredients Method Notes

Ingredients

  

Dressing

• 1 whole orange zested and juiced
• 2 tablespoons maple syrup
• 0.75 teaspoon ground cinnamon

Fruit Salad

• 16 ounces red seedless grapes
• 12 ounces blackberries
• 1 cup chopped pecans
• 2 large sweet apples such as Honeycrisp, Fuji, or Gala

Method

 

Instructions

1. In a large mixing bowl, combine the zest and juice of one orange.
2. Add the maple syrup and ground cinnamon to the bowl, whisking thoroughly until well incorporated.
3. Add the grapes, blackberries, and chopped pecans to the dressing mixture.
4. Core and cube the apples into bite-sized pieces, then immediately add them to the bowl.
5. Toss all ingredients gently until the fruit is evenly coated with the dressing.
6. Serve immediately or cover and refrigerate until ready to serve.

Notes

Make ahead: Salad can be prepared up to one day ahead and stored, covered, in the refrigerator. Give your salad a quick toss just before serving to redistribute the dressing. The dressing helps prevent the apples from oxidizing and turning brown.