Fall Fruit Salad With Cinnamon Honey Dressing
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Diet: Gluten-Free, Dairy-Free, Vegetarian
Ingredients
Scale
- 2 large Honeycrisp apples, chopped
- 2 ripe Bosc or Anjou pears, chopped
- 1 cup red grapes, halved
- 1/2 cup pomegranate seeds (arils)
- 1/4 cup pecans or walnuts, toasted (optional)
- 3 tablespoons honey
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
Instructions
- Wash the apples, pears, and grapes thoroughly. Core and chop the apples and pears into uniform, bite-sized pieces. Halve the grapes to make them easier to eat and to allow the dressing to coat the inside. Place all the fruit into a large mixing bowl.
- In a small jar or glass measuring cup, combine the honey, fresh lemon juice, ground cinnamon, and vanilla extract. Whisk the ingredients together vigorously until the honey is completely dissolved and the cinnamon is evenly distributed throughout the liquid.
- Pour the dressing over the prepared fruit in the large bowl. Use a large spoon or spatula to gently toss the fruit until every piece is well-coated. Be careful not to bruise the softer pieces of pear.
- Just before serving, sprinkle the pomegranate seeds and toasted pecans over the top. Give it one final light toss. You can serve it immediately or let it chill in the refrigerator for about 30 minutes to allow the flavors to meld together.