Fall Fruit Salad With Cinnamon Honey Dressing
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: Gluten-Free, Dairy-Free
Ingredients
Scale
- 2 Honeycrisp apples, chopped
- 2 Bosc or Bartlett pears, chopped
- 1 cup red grapes, halved
- 1/2 cup pomegranate arils
- 2 mandarin oranges, peeled and segmented
- 3 tablespoons honey (or agave nectar)
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Optional: 1/4 cup chopped pecans or walnuts for crunch
Instructions
- Wash all the fruits thoroughly. Core and chop the apples and pears into bite-sized chunks, leaving the skin on for extra color and fiber. Halve the grapes and peel the mandarin oranges. Place all the prepared fruit into a large mixing bowl.
- In a small separate bowl, combine the honey, fresh lemon juice, ground cinnamon, and nutmeg. Whisk the ingredients together until the honey is fully incorporated and the spices are evenly distributed. The lemon juice will help prevent the apples and pears from browning.
- Pour the cinnamon honey dressing over the fruit in the large bowl. Use a large spoon or spatula to gently toss the fruit until every piece is evenly coated with the dressing. Be careful not to bruise the softer fruit like the pears.
- If you are using nuts, sprinkle the chopped pecans or walnuts over the top. You can serve the salad immediately, or let it chill in the refrigerator for about 30 minutes to allow the flavors to meld together beautifully.